Friday, September 16, 2011

Foodie Friday: Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal
I may be jumping the gun by introducing this Fall recipe before the official start of Fall, but for me, Fall somehow always starts when school starts.  While I do love Summer, I also love everything that is Fall...colorful, changing leaves, cool, crisp air, football, and comfort food.  A food that says Fall like no other to me is pumpkin.  When I discovered this recipe for Pumpkin Oatmeal, I knew I had to give it a shot.  And did you ever think you'd have a veggie in your oatmeal?  This oatmeal is rich, creamy, satisfying, and definitely a true Fall comfort food.  This dish also stores really well in the fridge for a few days, so that you can enjoy it as a quick breakfast or even snack for several days after you make it.  Here's to Fall!  Enjoy!

Pumpkin Spice Oatmeal
Adapted from:  Aarti Sequeira,  

{Print this recipe}
1 (14 oz) can pure pumpkin puree (Make sure it's pure pumpkin and not the sweetened pumpkin pie filling.)
3 cups water
1 cup pure coconut milk
2 Tbsp raisins
1/4 tsp salt
3/4 tsp pumpkin pie spice
2 cups rolled oats (You could also use steel cut oats.)
1/4 cup pepitas (aka pumpkin seeds)
Honey or pure maple syrup for serving

1.  In a large saucepan, combine the pumpkin puree, water, coconut milk, raisins, salt, and pumpkin pie spice over high heat and bring to a boil.
2.  Add the oats.  Turn the heat down and cook according to the directions for your oatmeal.  This may take 10-20 minutes (or up to 25-30 minutes if using steel cut oats).  Stir frequently.
3.  While the oatmeal is cooking, toast the pepitas in a small pan over medium heat until fragrant and golden brown, about 5-10 minutes.
4.  Once the oatmeal is cooked through, drizzle with honey or maple syrup and sprinkle with pepitas, if desired.  Serve immediately.

Serves:  4
Nutritional Information:
Calories:  349   Carbohydrate:  48 g   Protein:  8.5 g   Fat:  16 g   Cholesterol:  0 mg   Fiber:  8 g   Sugar:  10 g (4 g added)   Sodium:  164 mg
Excellent source of:  thiamin, vitamin A, iron, magnesium, and zinc.
Good source of:  riboflavin, vitamin B6, and potassium.


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