Pumpkin Pie Oatmeal

I am a lover of all things pumpkin, so this morning I whipped up a batch of pumpkin “pie” oatmeal.  Because I used steel-cut oats it took about 30 minutes to prepare; but you could easily make this with Old Fashioned or Quick Cooking oats.

Oatmeal is a fabulous way to start to the day: it’s chock full of cholesterol-lowering fiber, phytonutrients and b-vitamins.  Oatmeal is also filling – which means I won’t be searching for anything to snack on before lunchtime.  The pumpkin is loaded with antioxidant-rich carotenoids and fiber too.  But what I love most about this breakfast is that it reminds me of walking through leaf-covered trails on brisk, cool mornings back in Michigan and Ohio… When snow strikes those regions from mid-November through March though I am quickly reminded just why living in the Lowcountry is so wonderful :)

Enjoy this warm bowl of  yumminess soon!

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Pumpkin Pie Oatmeal

Serves 4

4 cups water

1 cup Steel Cut Oats

1 cup pumpkin puree (not pumpkin pie filling)

1/2 tsp pumpkin pie spice

2 Tbsp maple syrup

Chopped nuts (e.g., almonds, walnuts, pecans), optional

Dried cherries, cranberries or raisins, optional

Nonfat greek yogurt or skim milk, optional

1.  Heat water over medium high in a large pot.  Bring water to a boil and slowly add oats.  Let come to a boil and then turn to low and let oatmeal simmer for about 25 minutes.

2.  For the last five minutes of cooking add the pumpkin puree, pie spice and maple syrup.  Cook until heated through.

3.  Remove from heat and serve immediately – topping with your favorite nuts and dried fruit.  Enjoy!

 

 

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