Pumpkin and oatmeal arepa recipe
The alarm clock rings… Time to get up! The first hours of the morning are indicated to nourish our body adequately to start the day well. A good carbohydrate accompanied by protein is the best choice. This article brings you a morning queen in an exquisite version: pumpkin and oatmeal arepa. Yes! It unites all the nutrients of corn, pumpkin and oats. Then, add a protein filling and… To smile to the day!
Ingredients to make Arepa with pumpkin and oatmeal:
- 1 cup of precooked cornmeal
- 1 cup of boiled Auyama
- ½ cup oatmeal
- 1 pinch of salt
How to make Pumpkin and Oatmeal Arepa:
Organize your work area to start preparing these delicious vegetable arepas. Wash and chop the pumpkin into pieces. Then, boil the pieces in a saucepan, until they are soft. Remove the pumpkin from the heat and prepare a purée. Reserve the puree in a container. Now, with all the ingredients ready, begin to prepare the dough for the Venezuelan arepas.
Use a bowl and add the cornmeal, the pumpkin puree and the oatmeal. Knead until you achieve a homogeneous dough. Oatmeal arepas always have a delicious consistency. Make a ball with the pumpkin and oatmeal arepa dough. Divide it in two, and make two more balls. Knead each ball, until obtaining a circular shape, similar to a disc, with a thickness greater than 1cm.
In a pan, previously heated, place the arepas. Cook for 5 minutes on each side, then place a saucepan lid on top of the oatmeal arepa to concentrate the heat and finish cooking evenly.
Trick: Pre-heat the pan, before placing the arepas.
Tasting time! These exquisite Venezuelan arepas will be the sensation of your breakfasts, stuffed with vegetables and proteins, you will love them. Today it provoked me with avocado and white cheese, I must confess that I love this combination for the filling.
