This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast—without actually eating a pumpkin pie for breakfast. All the ingredients are there: healthy and creamy pumpkin puree, loaded with vitamins A, C and E; cinnamon, honey and spice; even a form of crust in the guise of good-for-you oatmeal, proven to lower cholesterol. Think of it as a morning crumble without the scoop of ice cream on top.
Prep Time: 3 minutes
Cooking Time: 7 minutes
Total Time: 10 minutes
Yield: 8 portions
1 1/2 cups oatmeal
4 1/2 cups 1% milk
1/2 cup pumpkin puree
1 1/2 tablespoons honey
1/4 teaspoon pumpkin spice
1/8 teaspoon cinnamon
3/4 teaspoon vanilla extract
2 tablespoons toasted pumpkin seeds
1. Place oatmeal in a saucepan with the milk and let it rest for 5 minutes.
2. Bring the milk to a rapid simmer, add spices and honey, and lower the heat.
3. Whisk until almost thick, add the pumpkin puree, and cook through.
4. Serve and sprinkle with toasted pumpkin seeds.
Nutritional Data: calories 148, total fat 3.86g, sat fat 1.27g, cholesterol 6.86mg, sodium 61.61mg, carbohydrates 21.74g, fiber 2.24g, sugars 10.77g, protein 7.45g
Created by Chef Edwin Cabrera, Copyright © AdventHealth Press