Thursday, November 5, 2009

Green Girl Eats: Pumpkin Pie Oatmeal!

Pumpkin + Oatmeal = delicious, energizing breakfast. Green girl: get in your kitchen and get cooking today!

Pumpkin Pie Oatmeal
Yields: 2 servings

Adding some seasonal squash into your oatmeal creates a beautiful melding of flavors. Add pumpkin puree and spices to oats for a healthy breakfast that seems more like a treat!

1 cup filtered water
3/4 cup almond milk (or soy, rice, or organic milk)
pinch of salt
1 cup regular rolled oats
1/4-1/3 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
2 tablespoons organic sucanat* (or organic brown sugar)

Add the first 6 ingredients into a pot and mix together. Turn the heat on the lowest setting, cover the pot, and let mixture warm up for 10-15 minutes (this is the perfect time to get your makeup done, do a few crunches, walk the dog, etc).

Uncover the pot (the oatmeal should look dry and not-so-liquidy) and stir continuously, making the oatmeal mixture very sticky and chewy. When the oatmeal reaches desired consistency, stir in the sucanat.

Divide oatmeal into two bowls and top with pecans.

*Sucanat is a natural, whole cane sugar. It can be purchased at most grocery stores in the organic/natural foods sections.

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