With a little extra added, my version of Aussie BitesTM. Use a variety of chopped dried fruits, such as cranberries, raisins, dates, and so forth.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup quick-cooking steel-cut oats
- 3 cups water
- 2 cups hot water, or more to taste
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon white sugar
- ½ teaspoon herbes de Provence
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch garlic powder
- 1 tablespoon virgin olive oil
Instructions
- Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
- Stir 2 cups hot water into the cooked oats. Strain water to use as ‘oat broth’ into a large sauce pan. Save cooked oats for another use.
- Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.
- Other herbs and spices may be used, especially if making soups or stews from the gravy, but use cautiously to retain the delicate pumpkin flavor.
Reviews
I’ve followed the instructions and it’s a yummy dish.