Breakfast / Seasonal - Fall
Pumpkin Oatmeal
Diet Style
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
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Combine Oatmeal and Milk
Place oatmeal and milk in a large saucepan.
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Simmer
Slowly ring the milk to a simmer.
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Add Spices and Honey
Add the spices and honey then lower the heat.
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Whisk
Whisk until almost thick for about 10 minutes.
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Add Pumpkin
Add in the pumpkin puree and cook until the pumpkin is heated through.
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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.
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Place in Bowl
Place 1 cup of cooked oatmeal in bowls and top oatmeal with toasted pumpkin seeds.
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