What’s the most popular vegetable in the fall? If you guessed pumpkin…you’re correct!
Pumpkin has become a staple when it comes to fall flavors, but often it is highlighted in foods with a ton of added sugar such as pumpkin muffins, various desserts, and the infamous pumpkin spice latte.
What is not often mentioned with pumpkin is that it is an excellent source of vitamin A, lutein, and Zeaxanthin. All are important for eye health.
This pumpkin oatmeal recipe will satisfy that fall pumpkin cravings while also being anti-inflammatory by being low in added sugar.
Want to know more about following an anti-inflammatory diet? I can teach you through my 1:1 counseling sessions! Check out my nutrition services page to learn more about what I offer.
Pumpkin Oatmeal
Ingredients
- 1/3 cup olde-fashioned rolled oats
- 2/3 cup soy milk , unsweetened
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- pinch allspice
- pinch nutmeg
- 2 tsp 100% maple syrup
- 1/4 cup 100% pumpkin puree
- Suggested toppings: 70% dark chocolate chips, pepitas, chopped walnuts
Instructions
- In a small saucepan over medium heat, combine oats, milk, spices, and maple syrup. Bring to a boil for about 10 minutes or until oats are at desired texture and the milk has thickened.
- Once oats are cooked, take pot off heat and mix in the pumpkin puree thoroughly.
- Transfer oatmeal to a bowl and top with dark chocolate chunks, pepitas, and chopped walnuts. Enjoy!
Did you enjoy this recipe? Check out my very popular Earl Grey + Blueberry Overnight Oats recipe too!