Breakfast: Pumpkin Pecan Oatmeal
A warm seasonal breakfast, rich in spices, fiber, and sprinkled with chopped pecans for added crunch and protein.
Try it at Home
1. Cook oats. I cooked the oatmeal first (follow the instructions on the back of your oatmeal box as these may vary depending on what kind you have). Here I used quick oats, added 3/4 cup milk, stirred well and microwaved on high for 1 minute and 30 seconds.
2. Add 2-3 tablespoons pureed pumpkin. I used canned pumpkin. Stir well then top with a generous dash of cinnamon and a small dash of nutmeg. Top with chopped pecans.
3. Optional: Sprinkle some wheat germ on top for some added vitamin E or flaxseed for some heart- healthy omega-3 fatty acids. You can add a pinch of sugar as well but don’t add too much, the pumpkin will naturally give the oatmeal a slight sweetness.