The closer we get to Thanksgiving the more I feel like pumpkin season is almost over. Why is it that as soon as Thanksgiving passes pumpkin seems to disappear. It can be a Christmas food too! Or an every day sort of food. Why make it go away? I have a slight obsession with pumpkin. I recently made pumpkin chocolate chip cookies, pumpkin Amish friendship bread and today I made pumpkin pie oatmeal. Holy yummies.
This oatmeal packs a punch at 200 calories per serving you get: 6 g protein, 5 g heart healthy fiber, 95% of DV vitamin A, 13% DV iron. Talk about a healthy breakfast. And it only takes 5-10 minutes to make. Not too shabby.
Above are what you need minus the brown sugar because it was a last minute decision once I had already started cooking.
Pumpkin Pie Oatmeal (serves 3)
1 1/2 cup rolled oats
2 1/2 cups water
1/2 tsp Pumpkin Pie Spice (I make my own using a dash of nutmeg, a dash of cloves, some cinnamon, ground ginger, and allspice). I usually give about 6 shakes of cinnamon, ground ginger and allspice and 2 of each cloves and nutmeg. Or just use store bought.
1/2 cup pumpkin puree
2 1/2 Tbsp unpacked brown sugar
1. Bring water to boil in a medium sauce pan. Once its boiling add the rolled oats, lower heat to med-low. Let it cook for about 4 minutes.
2. Add in the pumpkin pie spices and stir well. Cook another minute.
3. Add in brown sugar, stir well to make sure its well incorporated. Cook 1-2 minutes until it thickens to desired consistency.
4. Turn off the heat and add the pumpkin and stir well. Split into three serving bowls and enjoy the taste of pumpkin pie in a healthier form.