- 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
- 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.
05/22/2018
recipepes.com
Herbed Pumpkin Gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
