Likely the most well-known vegetable making its debut this time of year is pumpkin. Not many fall veggies are known for both their decorative looks and their nutrient value. Lucky for us, pumpkins are multi-purpose.
Pumpkins are an excellent source of beta-carotene, a carotenoid that acts as an antioxidant and is converted to vitamin A in the body. Vitamin A plays a vital role in eye health, helps to support the immune system, and is known to help maintain healthy skin. Pumpkins are also a source of fiber coming in at 3g of fiber per cup (when cooked and mashed). Two great reasons to add more of this orange vegetable to your plate.
No need to scoop, roast, and mash your own pumpkin. Instead, pick up a can of pumpkin puree (note, this is not pumpkin pie filling which contains added sugar and spices). It's the convenient and user-friendly ingredient featured in this simple, fall breakfast.
Pumpkin Pie Oatmeal
Makes 2 servings
Ingredients
1 cup old fashioned oats
1/3 cup pumpkin puree
1/4 cup non-fat or low-fat plain greek yogurt
1 tbsp pumpkin butter*
1 tsp cinnamon
1 tsp pumpkin pie spice
For topping
1 tbsp walnuts
1 tbsp granola of your choice
Preparation
In a microwave-safe bowl, pour oats and enough water to cover the oats. Microwave on high for 1.5 - 2 minutes, or until oats are cooked. Add pumpkin puree, greek yogurt, pumpkin butter, and spices. Top with walnuts and your favorite granola.
*Pumpkin butter can be homemade or store bought. I used Trader Joe's brand, but there are many other brands available. Example 1, 2, and 3.
