Pumpkin oatmeal

There’s nothing better than fall seasonal foods, in my opinion. And finally, fall is here and it’s officially pumpkin-flavored food season! When I start to feel that chill in the air, I start eating pumpkin oatmeal for breakfast.

Plain oatmeal, even with brown sugar or honey, tastes so bland to me. But add some pumpkin and spices, and some nuts for crunch, and it tastes almost decadent. Plus, pumpkin is a great source of vitamin A and fiber.

I make a batch big enough to last the week. Then I just microwave, stir in some pistachios and almonds, and enjoy it with my morning coffee.

pumpkin oatmeal

Pumpkin oatmeal
(adapted from this recipe)
1 can pumpkin
1 can water
1 can milk (I use almond milk)
2 cups oatmeal
brown sugar
pistachios, roasted and salted
slivered almonds

Dump the pumpkin in a saucepan. Add one can’s worth of milk and one of water. Add 2 cups oatmeal. Sprinkle in about a half¬†teaspoon cinnamon, maybe 1/4 teaspoon nutmeg, and 1/2 teaspoon ginger. Add a few dashes of salt. Bring mixture to a simmer, cook a few minutes until thickened. To serve, stir in some brown sugar and a sprinkling of pistachios and slivered almonds.

About Rachel Repard

I'm a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can't predict what life will bring, I believe it's important to fortify your body with natural, healthful cooking. Find my other blog at blog.rachelrepard.com.

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