Pumpkin Pie Oatmeal
Enjoy the flavors of traditional pumpkin pie in this warming, hearty bowl of breakfast oatmeal. You’ll get 9 grams of fill-you-up fiber per serving, thanks to whole grain oats and pumpkin puree. Whole grains are good sources of fiber and are a staple of anti-inflammatory diets. Eating more whole grains, like oats, may help decrease levels of systemic inflammation.
These oats are flavored with ground nutmeg and cinnamon, which contain anti-inflammatory compounds. The oats are garnished with heart-healthy chopped pecans and antioxidant rich pomegranate seeds for extra nutrition and texture. Our new unflavored turmeric powder helps deepen the golden pumpkin hue of this oatmeal and helps you get your daily dose of anti-inflammatory turmeric curcumin without altering the delicious pie-like taste.
1 cup gluten-free rolled oats
1 ¾ cup unsweetened almond milk
pinch sea salt
¼ cup + 2 tbsp pumpkin puree (not pie filling)
2 tbsp maple syrup
½ tsp vanilla extract
¼ tsp nutmeg
½ tsp cinnamon
4 scoops or 2 tsp Qunol Unflavored Turmeric Powder
2 tbsp raw pecans, chopped
2 tbsp pomegranate seeds
- Pour milk into a medium saucepan and heat over medium-high heat until just simmering.
- Add oats and sea salt. Reduce heat to medium-low and cook oats for about 10 minutes, or until most of the liquid has been absorbed.
- Stir in pumpkin puree, maple syrup, vanilla extract, nutmeg, cinnamon, and turmeric powder and continue heating until warmed through, about 1-2 minutes more.
- Divide oatmeal between two serving bowls. Top each bowl with an additional sprinkle of cinnamon, 1 tbsp chopped pecans, and 1 tbsp pomegranate seeds, if desired. Serve immediately.
Makes 2 servings.
Fat: 10 grams
Protein: 8 grams
Carbohydrate: 55 grams
Fiber: 9 grams
- Tags: Diet & Recipes
- Blog Contributor