Breakfast / Seasonal - Fall

Pumpkin Oatmeal

2 servings (1 cup cooked per serving)

Prep Time: 5 min | Cook Time: 30 min

Kid-Friendly

Diet Style

HF
LF
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Large saucepan
  • Small sauté pan

Ingredients

  • 1 cup uncooked rolled oats
  • 3 cups one-percent or almond milk
  • ¼ cup pumpkin puree
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon pumpkin spice
  • ½ teaspoon vanilla extract
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons toasted unsalted pumpkin seeds

Directions

  1. Combine Oatmeal and Milk

    Place oatmeal and milk in a large saucepan.

  2. Simmer

    Slowly ring the milk to a simmer.

  3. Add Spices and Honey

    Add the spices and honey then lower the heat.

  4. Whisk

    Whisk until almost thick for about 10 minutes.

  5. Add Pumpkin

    Add in the pumpkin puree and cook until the pumpkin is heated through.

  6. Roast Seeds

    In a dry pan, place the pumpkin seeds and toast over low heat about 2 minutes being careful not to burn the seeds.

  7. Place in Bowl

    Place 1 cup of cooked oatmeal in bowls and top oatmeal with toasted pumpkin seeds.

Chef Gary in YMCA chef uniform

Chef's Note:

Substitute your favorite milk or water in place of almond milk. Toasting your pumpkin seeds will release some of the oils and bring out more flavor in the seeds. If you prefer you can simply add seeds untoasted.

Nutrition Info

Per Each Serving

  • Fat

    9g

  • Saturated Fat

    2g

  • Protein

    10g

  • Total Carbs

    39g

  • Fiber

    7g

  • Sugar

    8g

  • Sodium

    153mg

  • Cholestrol

    0mg