Ingredients
10
10 servings
- •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.
Nutritional Facts
Per 10 servings
- Calories: 89
- Carbohydrate: 15g
- Fat: 3g
- Fiber: 3g
- Protein: 3g
- Sugar: 2g
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