Herbed Pumpkin Gravy

Herbed Pumpkin Gravy
  • 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
  • 1/2 teaspoon herbes de Provence
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pinch garlic powder
  • 1 tablespoon virgin olive oil


  1. 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.
  2. 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.
  3. 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.

05/22/2018
Herbed Pumpkin Gravy, recipe PT15M PT1H 5 455 calories

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