This is a wonderful way to get into the holiday spirit at breakfast time, not to mention a whole load of cancer fighting nutrients too. This pumpkin oatmeal recipe is perfect for almost any stage of treatment and tastes so very good. Enjoy!
- In a medium saucepan, whisk together the pumpkin puree, milk, raisins, pumpkin pie spice and salt until smooth. Bring to a boil.
- Add the oatmeal, then turn down the heat to a simmer and cook, stirring occasionally, until the oats are tender, about 8 minutes.
- Serve topped with pecans and a drizzle of maple syrup.
- ½ cup unsweetened pumpkin puree
- 1½ cups regular, almond milk or soy milk
- 2 tablespoons raisins
- ¼ teaspoon pumpkin pie spice (See Ann’s Tips)
- ¼ teaspoon salt
- 1 cup rolled oats
- ¼ cup roughly chopped roasted pecans or walnuts
- Maple syrup
Ann's Tips and Tricks
1. If you do not have pumpkin pie spice, use ¼ teaspoon ground cinnamon, ⅛ teaspoon freshly ground nutmeg and ⅛ teaspoon ground cloves.
2. If you have a busy morning, combine all the ingredients and keep in the refrigerator and cook for just 3 to 5 minutes in the morning.