Good morning! Who’s ready for breakfast?
I don’t care if loving pumpkin makes me “basic” or not—it’s delicious and nutritious. Packed with fiber, antioxidants vitamin A and vitamin C, plus potassium, it’s a gosh-darn seasonal superfood. I know I’ve posted about pumpkin oatmeal on here about a zillion times, but I thought it was high time I posted my go-to recipe. I like to add egg whites to this, but that’s totally optional. Topped with a little peanut butter, pumpkin seeds, and a tiny drizzle of maple syrup, it’s the perfect fall breakfast. Enjoy!
I usually use rolled oats because I find them more versatile, but feel free to use instant or steel cut—just note that the cooking times will vary (and steel-cut is tricky, though not impossible, in the microwave). Most packages of rolled and instant list 1/2 a cup as a serving (1/4 cup for steel cut), but I prefer to use 1/3 cup (3 tablespoons if you were using steel cut), as it’s closer to the one-ounce USDA serving and leaves a little extra room for a tablespoon of ground flax for an extra boost of fiber and omega-3 fatty acids. I am all about variety, so I’d say that more flavors, more texture, and more nutrients for the same number of calories is a win-win situation.
Basic Pumpkin Oatmeal
- ⅓ cup rolled oats
- ½ teaspoon pumpkin pie spice
- 1 tablespoon ground flax
- ¼ cup pumpkin puree
- ¼ cup liquid egg whites or 1 egg (optional)
- 2/3-1 cup water
On the stovetop
- Bring water to a boil. Lower heat and add the oats, spices, flax, and pumpkin.
- Cook until liquid is almost fully absorbed.
- If using, add egg white or egg and stir in vigorously until mixture begins to look fluffy (about 2 minutes). Cover pot and let sit 5 minutes before serving.
In the microwave
- In a microwave-safe bowl, mix egg/whites, water, oats, spices, flax, and pumpkin.
- Microwave on high in 30-second intervals until cooked through, stirring between to prevent clumping.
What’s your favorite breakfast lately?