October 16, 2012 by booksandbruschetta
Yesterday morning I had an intense craving for pumpkin pie. I wanted mushy, creamy, sweet pumpkin pie goodness, but I didn’t want all those unavoidable feelings of guilt that would have come from me scoffing down a huge slice of pie at 9am. I needed a compromise.
That compromise came in the form of pumpkin pie oatmeal. Oatmeal is creamy and mushy like pumpkin pie and with the addition of some pumpkin puree could definitely take on that sweet pumpkin flavor without all the added sugar. Not only that but there is whole grain oaty goodness in there too! What could make this breakfast any better? Soft cooked raisins and vanilla protein powder for an extra punch of fiber and protein… thats what.
Makes enough for 1
1 cup milk
1/2 cup old fashioned rolled oats
1/4 cup pumpkin puree
vanilla protein powder or vanilla extract
Heat the milk over high heat until it comes to a boil (don’t let the milk burn!). Add in the rolled oats and raisins and reduce heat to medium-low. Cook, stirring often until thick and creamy (this is all a preference thing, I like mine cooked longer and thicker). Reduce heat to low and stir in pumpkin puree and about a teaspoon of cinnamon along with large pinches of nutmeg and ginger to taste. Let the oatmeal cool enough so that it is not scorching hot and mix in about 1/2 tablespoon vanilla protein powder. If you aren’t into the protein powder you could just use a small splash of vanilla extract. Eat up and get ready to have the perfect fall day ever.
Calories 315 // Protein 15g // Carbohydrate 51g // Fiber 6g // Total Fat 7g // Sat Fat 3g // Mono Fat 2g // Poly Fat 1g // Cholesterol 16mg // Sodium 523 mg