January 3, 2010

Pumpkin Oatmeal

Pumpkin oatmeal is my favorite breakfast or brunch for a freezing cold morning. It's warm, hearty & the perfect way to use up leftover pumpkin from the holiday season. It's also a great source of dietary fiber and vitamin A. Make it with almond milk and some walnuts to add some vitamin E. And did I mentioned is smells incredible?

Pumpkin Oatmeal
1/4 cup GF old-fashioned rolled oats
1/3 cup almond milk
2 Tbsp pumpkin puree
1 1/2 tsp agave
1 tbsp raisins
5 or 6 walnut halves
dash of ground cinnamon
pinch of ground cloves

Combine the oats, almond milk, pumpkin puree & agave in a microwave safe bowl. Microwave on high for 2-3 minutes. I like my oats slightly chewy so I usually microwave for 2 and 1/2 minutes. In the meantime, coarsely chop the walnuts. When the oats are cooked, add the nuts, raisins, cinnamon & cloves. Sit down, relax with a hot cup of chai or cardamom brewed coffee and enjoy.

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