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recipe card
October 14, 2013

breakfast
pumpkin oatmeal

The breakfast invention today was really a last minute decision. Some days are like that, I look at my fridge and the thing I planned doesn't sound quite perfect. Voila! a container of pumpkin awaited - I've been using it in yogurt and smoothies this last week, and the rest needs to be frozen. So I whipped up this healthy and hearty oatmeal recipe.

The pumpkin and spices really give a warm flavor, and the chia seeds make it nice and thick. Then the honey at the end gives a touch of sweet, and you can adjust how much you use for your preferred sweetness level.

serves 1.

  • 1 cup liquid - I used 1/2 cup Almond Milk (Almond Breeze's Unsweetened variety) and 1/2 cup of cold tea.
  • 1/4 cup steel oats, dry
  • 1/2 cup pumpkin - pure pumpkin purée, not the pumpkin pie filling with extra additives!
  • 1T chia seeds
  • 1/2t cinnamon
  • dash of ground nutmeg, cloves, and ginger
  • 1t honey

Bring liquid to a boil. Add oatmeal and stir. Add pumpkin, chia seeds, and spices. Bring to a boil and then turn down the heat to simmer for 20 minutes, stirring often. Serve with honey and another sprinkling of cinnamon on top. Enjoy!

 

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