Thanksgiving Day Oatmeal
4
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 (arils)
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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