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(5 votes, average: 4.20 out of 5)
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Servings: 2
Prep time: 15
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!
Preparation
- 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.
Ingredients:
- 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
Nutritional Information
Calories
318 cals
Fat
15 g
Saturated Fat
2 g
Polyunsaturated Fat
6 g
Monounsaturated Fat
12 g
Carbohydrates
44 g
Sugar
9 g
Fiber
9 g
Protein
9 g
Sodium
424 mg
*per serving
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.
