Pumpkin Corn Almond Oatmeal

Overview

In the increasingly cold season, make a bowl of nutritious, healthy, delicious pumpkin, corn and almond oatmeal soup for yourself and your family. This simple bowl is filled with warm care and deep love... Because of the addition of almonds, it has a different silky smoothness...

Tags

• soup
• home cooking
• maternity
• children
• old man
• breakfast
• winter recipes
• almond
• clear water
• corn residue
• instant oatmeal
• pumpkin
• rock sugar

Ingredients

Steps

1. 1 Prepare the ingredients for making pumpkin pulp. (The pumpkin is frozen and there is still frost on it)

   

2. 2 Also prepare: 35 grams of large almonds and appropriate amount of instant oatmeal.

   

3. 3 Peel the pumpkin, wash and cut into small pieces.

   

4. 4 Put it into the soy milk machine, then add 50 grams of corn residue, 50 grams of almonds, and 35 grams of rock sugar.

   

5. 5 Add water to the marked water level.

   

6. 6 Turn on the power, press the 'grain rice paste' key, and start waiting.

   

7. 7 Strain the beaten pumpkin pulp to remove the foam.

   

8. 8 Take a high-temperature bowl, add an appropriate amount of pumpkin pulp, and then add an appropriate amount of instant oatmeal.

   

9. 9 Put it in the microwave and cook on medium heat for 2 minutes.

   

10. 10 Take it out, stir well, add the chopped almonds, and start enjoying this warm pumpkin deliciousness.