#SCBDRecipe: Add Pumpkin to Your Morning with Pumpkin Oatmeal

scbdrecipeFinished Product 2 useOctober 26th is National Pumpkin Day, and there is no better way to start the day off right, than with pumpkin! This quick and super easy Pumpkin Oatmeal recipe is a good way to celebrate and eat a healthy, filling breakfast!

pumpkin oatmeal recThe ingredients you will need are listed above. I used Quick 1-minute Quaker Oats, you may use whatever brand you like. If you are going to be cooking the oatmeal stove-top, I would recommend going for the Quaker Old Fashion (or any cook-able oatmeal). I used Skim-Plus Milk; I love this milk because it taste sweet and has so many vitamins and nutrients. You can really use any milk, almond milk, coconut milk, or full milk; these milks will enhance the taste a little differently, so you could even mix it up! Next, I used Libby’s canned Pumpkin; I had a lot left over so I am going to use the rest for another recipe or more pumpkin oatmeal this week. Next, I used Trader Joe’s pumpkin pie spice and any cinnamon would work as well. The recipe called for raisins, but I do not like raisins, so I omitted this. Again, anything can be added in this case; the next time I make this I will be adding walnuts. Finally, I did not use brown sugar, but at the end, you can add brown sugar to sweeten to taste.

IngredientsThe first steps are to measure all of the ingredients, as listed in the recipe. Before, I started to cook on the stove-top, I mixed together the canned pumpkin, pumpkin pie spice, and cinnamon in a separate bowl. I started to cook the milk and oats. First, I put the milk in a pot and boiled it; once it was boiling I added the oats until they were soft and hot.

Pot two mixturesThen, I combined the hot oat mix to the pumpkin mix. It mixed in nicely and the hot oats warmed the pumpkin right away.

after mixingThe final product was delicious, especially considering I did not add any brown sugar. I topped it off with some slice bananas and blueberries. Both, mixed with the oatmeal very well and tasted so good. This is also a very healthy pumpkin recipe. The nutritional facts for the recipe are included, but for the specific items I added, it would be 232 calories per cup of oatmeal. This includes only 3.4 grams of total fat, 106mg of sodium, 337 mg of potassium, 40g of total carbs, 12g of sugar, 12.4g of protein, 6 vitamin A, 1.4% of Vitamin C, 25% of Calcium, and 10% Iron. This is a well balance meal; adding fruit will only increase that benefit.

Finished ProductI had extra left over, since this makes such a big batch. This is a great recipe for a weekend morning with family, or split it into little bowls to have ‘to-go’ containers for the week. I put the oatmeal in a big bowl and stuck it in the fridge, this way the next few days I can scoop a portion into a bowl and heat it in the microwave. This is one of the simplest pumpkin recipes I have tried, and it is so delicious. Be creative and add your own mixtures or spices, no matter what you add; it will be a delicious healthy start to your day!

 http://lowfatcooking.about.com/od/breakfastandlunch/r/pumpoats.htm

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