Tuesday, November 27, 2012

Pumpkin Oatmeal

Pumpkin Oatmeal
Adapted from Clean and Delicious with Dani Spies
4 cups cold water (32 ounces)
2 cups old-fashioned rolled oatmeal (6.0 ounces)
1 cup pumpkin puree (8.0 ounces)
2 tablespoons dried cranberries, cut or tear each piece in half  (0.6 ounce)
3 tablespoons 100% maple syrup (1.2 ounces)
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
In a medium-size saucepan, bring water to a full boil. Stir in the oats. Reduce heat to medium heat (5.0 to 5.5 on induction cook top) and continue to cook, uncovered, stirring occasionally for 7 minutes.
Remove from heat and stir in the pumpkin puree, dried cranberries, maple syrup, vanilla, pumpkin pie spice, cinnamon, nutmeg and salt. Let oatmeal sit for about 10 minutes, covered, before serving to thicken up. The longer the oatmeal sits, the thicker the oatmeal.
Serve with fresh unsweetened coconut milk (purchased from the dairy section of your grocer) or any type of milk of you desire. You can also drizzle more maple syrup to your taste and sprinkle with toasted pumpkin seeds or toasted sliced almonds.

You can also prepare the oatmeal in advance and refrigerate in portions. Let the oatmeal cool completely and divide oatmeal into five 8.0-ounce portions and refrigerate. In the morning, transfer one portion of the oatmeal to a small bowl. Heat in the microwave, covered with a paper towel, for about 1:45 minutes on high power. I ate one portion this morning so you only see four portions in the photos above.

Yield 5 servings (approximately 196 calories per serving. Calories does not include additional maple syrup, milk or nuts.)

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