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Photo of Thanksgiving Day Oatmeal by WW

Thanksgiving Day Oatmeal

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Looking for a healthy, high-fiber breakfast to fuel you up as the weather starts to cool? Try this fall-inspired hot oatmeal recipe. It’s full of autumnal flavors from pumpkin to nutmeg to fresh pomegranate seeds. Make sure to purchase canned pumpkin puree (which is just pure pumpkin) and not pumpkin pie filling (which is loaded with sugar). If you don’t have any nutmeg on hand, that’s okay. You can leave it out and play around with the seasoning mix and toppings to create other tasty flavor combinations.

Ingredients

Water

1 cup(s)

Uncooked rolled oats

½ cup(s)

Table salt

1 pinch(es)

Canned pumpkin puree

¼ cup(s), puree

Ground cinnamon

⅛ tsp

Ground ginger

⅛ tsp

Ground nutmeg

⅛ tsp

Maple syrup

1 tsp

Unsweetened shredded coconut

1 Tbsp

Pomegranate seeds

1 Tbsp

Instructions

  1. In a small saucepan, bring water to a boil over high heat. Stir in oats and salt, reduce heat to low, and simmer, covered, until most of the water has been absorbed, about 5 minutes. Stir in pumpkin puree, cinnamon, ginger, and nutmeg, and continue to cook until combined and thickened, about 2 minutes.
  2. Spoon oatmeal into a serving bowl and top with maple syrup, coconut, and pomegranate seeds. Serve immediately.
  3. Serving size: 1 bowl

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