Pumpkin Pie Oatmeal


“Pumpkin Pie” Oatmeal

Pumpkin is a great source of beta-carotene, potassium and fiber. Unfortunately, pumpkin’s amazing health benefits are often overshadowed by all the fat and sugar that goes into turning a can of pumpkin purée into pumpkin pie. This delicious, nutritious breakfast using steel-cut oats brings the flavors you love without all the unhealthy fat and calories. We hope you love this dessert-inspired breakfast of champions!


·         1 cup steel-cut oats

·         3/4 cup canned pumpkin purée

·         1/2 tsp. ground cinnamon

·         1/4 tsp. ground ginger

·         1/8 tsp. ground cloves

·         1/8 tsp. ground nutmeg

·         Pinch of salt

·         3 cups water

·         1 cup milk

·         Maple syrup, for drizzling

Cooking Instructions

1. In a bowl, mix the oats, cinnamon, ginger, cloves, nutmeg and salt together until combined. Stir in the pumpkin purée and water until smooth, cover and refrigerate overnight.

2. Pour the mixture into a saucepan and stir in the milk. Bring to a boil over medium-high heat, then reduce heat to low and simmer until oats are tender, about 20 minutes, stirring occasionally.

3. Transfer the oatmeal to serving bowls, drizzle with maple syrup. Makes 4 servings.