September is a wonderful time of year when Summer welcomes Fall. This beautiful exchange was ever so apparent during my latest visit to the farmer’s market where ripe berries were being sold next to acorn squash and Brussels sprouts. Despite my love of Fall (and all things pumpkin), I plan to savor every last berry until Summer fades into the sunset.
Today’s oatmeal recipe is a classic example of breakfast around our house. It is more of a methon than a recipe. Here are my secrets to good oatmeal:
Natural Sweetness: Ripe bananas and berries eliminate the need for sugar or artificial sweeteners. Bonus? Nature’s sweeteners are full of fiber, nutrients and antioxidants.
Omega 3 Fatty Acids: Walnuts and flaxseed are a great source of omega-3 fatty acids. If you aren’t a fan of salmon or fatty fish, this is a great way to get your daily dose of omega-3′s!
Keep it Interesting: Pure pumpkin is my favorite seasonal twist on oatmeal (and smoothies and muffins). Rich in Vitamin A, fiber and low in calorie, pure pumpkin is a win, win, win. Plus, it tastes like pie.
Your spoon is waiting.
- Serves: 4
- Serving size: 1 cup
- Calories: 346
- Fat: 10.5
- Saturated fat: 1.4
- Unsaturated fat: 9.1
- Carbohydrates: 53.5
- Sugar: 14.9
- Fiber: 10.5
- Protein: 13
- Cholesterol: 1
- 2 c skim milk
- 1 c pure pumpkin
- 1 tbs pumpkin pie spice
- 1 tsp vanilla
- ¼ tsp salt
- 2 c oats – old fashioned
- 2 bananas – thinly sliced
- ¼ c walnuts – chopped
- ¼ c flax seed meal
- Mixed berries – optional topping
- In a medium sauce pot, whisk together milk, pumpkin, pumpkin pie spice, vanilla and salt over medium heat.
- Once milk mixture starts to bubble around the edges, stir in oats, bananas, walnuts and flax seed.
- Stir mixture and reduce heat to low.
- Cook 3-4 additional minutes or until oatmeal has reached desired consistency, stirring frequently.
- Top with berries if you wish!