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Morning Oats with Pumpkin & Seeds

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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.

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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

Preparation:

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


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