I love this recipe because it brings out the best of Fall – a warm breakfast combined with pumpkin. Pumpkin is rich in vitamin A and potassium, and is a good source of fiber and beta-carotene, which is an antioxidant.
I prefer my cooked oats to still be whole, so I use as little water as possible. If you prefer the oats to be completely cooked and a bit mushy, then use 2/3 cup of water instead of ½ cup. I also like a bit of sweet to bring out the pumpkin flavor, but this recipe can be made without sugar if you prefer.
Ingredients: PRINT RECIPE
1/3 cup dry, old fashioned oats
½ cup water
Cinnamon to taste
3 Tablespoons canned pumpkin (no sugar or spices added)
2 Tablespoons pumpkin seeds or walnuts
½-1 teaspoon brown sugar (optional)
¼ cup milk
Place oats and water in a microwaveable bowl. Add cinnamon.
Microwave on HIGH for 1 ½ to 2 minutes, depending on the doneness you prefer.
Add pumpkin, nuts or seeds, and brown sugar. Stir to combine.
Top with milk and enjoy! PRINT RECIPE