Pumpkin Bread Oatmeal
by JCSM-Mom
Quick and easy. Great breakfast for fall.
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INGREDIENTS
- 1 cup water
- 1/8 teaspoon salt
- 1/2 cup rolled oats ; Gluten free
- 1 teaspoon flax meal
- 1.5 tablespoon pumpkin puree ; 100%
- 1 tablespoon dried cranberries
- 1 tablespoon Maple syrup
- dash cinnamon, nutmeg, and clove
- 6 each pecan halves
INSTRUCTIONS
In small sauce pan bring water and salt to boil. Add oats, stir and reduce heat*. Cook for 10-20 minutes to your preferred consistency**, stirring occassionally. When desired consistency has been reached stir in flaxmeal, pumpkin, cranberries, syrup and spices . Transfer to serving bowl and top with pecan halves.
*if it's too hot oatmeal will boil over
** lesser cooking time will yield chewy oats, they become softer and creamier the longer your cook.
NOTES
You can sub the pumpkin puree and spices with canned pumpkin pie mix, if you have that. You could also use brown sugar in place of maple syrup. Cinnamon, nutmeg and clove can be substituted with pumpkin pie spice.
JCSM-Mom
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (52g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 36 | ||
| Calories from Fat: 5 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 10.9mg | 0 % | |
| Potassium 34.6mg | 1 % | |
| Total Carbohydrate 6.9g | 2 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 5.7g | ||
| Protein 1g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 36
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