Pumpkin Pie Recipes: Oatmeal

Well, October starts tomorrow, and suddenly pumpkins are on everyone's mind. Pumpkin Pie Recipes are all the rage once again.

With good cause.

Pumpkins are a fantastic source of beta-carotene, which the body can use to make vitamin A for healthy skin, hair, and eyes. Or extra beta-carotene can be used as an antioxidant to protect tissues from (cue spooky Halloween music) oxidative stress.

Plus, the obvious: pumpkin pie anything is yummy.

And canned pumpkin is one of the few canned fruits and vegetables that retains much of its nutritional value. So if you haven't peeled, chopped, cooked, and mashed any pumpkin yet this year, don't worry.

I have given the recipe below for a single large bowl of oatmeal because I think dolling out portions into individual bowls for the microwave is what is easiest on a busy morning.

If you prefer the stovetop, feel free to multiply the measurements for multiple servings and add a little extra liquid as needed.

You can use any nut butter, but my family really loves this recipe with almond butter.

If you like this, you'll probably love a Pumpkin Pie Smoothie, too.


This recipe is

    VEGAN

    VEGETARIAN

    WHOLE FOODS

Ingredients

1/2 c milk or milk substitute

1/2 c dried rolled oats

3 Tbsp canned or frozen/thawed pumpkin puree

2 Tbsp sucanat or brown sugar

2 Tbsp almond butter

1/4 tsp (a generous sprinkling) ground cinnamon

1 Tbsp flax oil (optional)

Directions

Combine all ingredients except flax oil in a microwave safe bowl and stir. Microwave on high for 2 minutes, or until oats are soft and heated through. Add additional liquid as needed to reach desired consistency. Stir in flax oil. Caution: HOT!

Serves 1.


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