We are smack-dab in the middle of pumpkin season so I can’t think of a better recipe to kick things off here at Two Healthy Plates. Also, I may or may not have a stock pile of canned pumpkin from last year’s shortage. Just saying…
Pumpkin is a nutrition power house – our bodies love this stuff. It’s low in calories but high in antioxidants, fiber, vitamins, and minerals. Pumpkin is recommended as one of the top foods for weight loss and lowering cholesterol. The health rankings get even better when paired with a bowl full of whole grain oats. Read more about the health benefits of pumpkin here.
This oatmeal is one of my favorite fall breakfasts. The spiced oats are warm and cozy, perfect for chilly mornings. The addition of pumpkin makes the dish super creamy and filling at just 6 PointsPlus. You can even prepare the recipe ahead of time and warm it up on your way out the door.
- ⅓ cup rolled oats
- 1 cup almond milk OR ½ cup skim milk + ½ cup water
- ⅓ – ½ cup pumpkin (more pumpkin for creamier oats)
- ¼ tsp vanilla
- ¼ – ½ tsp pumpkin pie spice, to taste
- pinch of cinnamon, to taste
- 1 tbsp brown sugar or maple syrup
- 1 tbsp pecan pieces
- In a small saucepan bring milk, oats, and salt to a soft boil.
- Reduce heat to medium and cook oats 5 minutes, stirring occasionally.
- Stir in pumpkin, vanilla, and spices. Cook 2 minutes more.
- Cover and remove from heat, let stand 2 minutes.
- Top oatmeal with 1 tbsp brown sugar or maple syrup and 1 tbsp pecan pieces.
What is your favorite seasonal pumpkin food?