Ever tried pumpkin oatmeal? Warm oatmeal hits the spot on chilly mornings, but it can get a little boring. I like to give it a yummy holiday spin by adding pumpkin puree, pumpkin spices, and dried cranberries.
We always have a lot of pumpkin on our hands after Halloween. On Halloween night we always roast pumpkin seeds with some olive oil, salt, and pepper for a crunchy snack or topping for salads or vegetables. We carve most of the large pumpkins and save a few smaller sugar pumpkins to roast and puree. If you don’t do that last part, just grab a can of pumpkin puree next time you’re at Trader Joe’s. It’s one food item that is just as nutritious canned as fresh.
Eat more pumpkin! Pumpkin, the flesh as well as the seeds) is very nutritious. It’s low in fat and calories, and it’s packed with antioxidants, fiber, and vitamins C and E. It boosts immunity, reverses skin damage, reduces risk of eye disease, and reduces the risk of heart disease. Both the seeds and flesh are highly nutritious, so take advantage of the plentiful pumpkins this time of year. And when the season is over, don’t forget about canned pumpkin.
- 1/2 cup old-fashioned oatmeal
- 1 cup milk or soy milk
- 1/4 cup pumpkin puree
- 1/4 tsp pumpkin pie spice (or more if you like more spice)
- Dash of salt
- 1 Tbsp chopped nuts
- 1 Tbsp dried cranberries
- Honey or maple syrup to taste
- Place oats, milk, pumpkin, pumpkin pie spice, and salt in a saucepan. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Remove from heat and place in bowl. Stir in nuts and cranberries. Sweeten with honey or maple syrup to taste.