Quick and Easy Pumpkin Nut Oatmeal

standard October 6, 2010 2 responses

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Lack of posting this past weekend is due to my spending the ENTIRE weekend in the kitchen. I was too busy baking to remember to share all the treats with you. Oops!

I spent all night Friday experimenting with making pumpkin butter and then preserving it. The overflow of boiling water on the stove was not much fun, but I did successfully get two cans of butter properly sealed and preserved. Now I have to get up the guts to break the seal on one so I can taste test it!

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Then I spent Saturday trying to cram as many veggies as I could into baked goods for our upcoming trip to see family. McDonald’s and cake are my alternative food options so I had to get creative with what would keep the best in the car! I now have strawberry oat bars with spinach and peanut butter banana muffins with carrots to tide me over along with a bulgur salad and some honey cookies for a treat.

Sunday, I went to town with PUMPKIN!

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After my last post, I promptly found canned pumpkin on sale at Kroger and bought six cans. And then I promptly used each of them and had to go restock my pumpkin supply. What did I make with six cans of pumpkin puree?

  • pumpkin spice lattes
  • pumpkin pie oatmeal raisin cookies
  • pumpkin butter
  • vegan pumpkin mac and cheese
  • pumpkin spice doughnuts
  • pumpkin oatmeal
  • pumpkin quesadillas

All were good. Some were better than others. The pumpkin oatmeal is my favorite.

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Pumpkin Nut Oatmeal

Yield: Serves 1

Calories per serving: 302 kcal

Ingredients

  • 1/3 cup rolled oats
  • 1 T chia seeds
  • 1 tsp sucanat
  • 1 tsp cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 T dried cranberries
  • 1 T almond butter
  • 1 T pumpkin puree

Instructions

  1. Combine all ingredients in order in a heat-safe mason jar.
  2. Pour boiling water into jar and seal. In 20 minutes, stir and enjoy.

Notes

Make ahead: Make jars for a week's worth of breakfasts at once to save time in the mornings. Just heat, drive to work, enjoy!

Stovetop: Combine all ingredients plus water in a small saucepan over medium-low heat. Stir occassionally until oats are tender.

http://www.neatandnutritious.com/pumpkin-overload/

Nutrition

Per serving: 302 calories, 40 g carbohydrate, 13 g fat, 10 g protein, 41 mg sodium, 12 g sugar

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2 responses

  • Jessica

    That oatmeal sounds yummy!

    I have never made donuts. Is it very hard?

    • The doughnuts were a half-fail. They tasted GREAT but they didn’t rise so they ended up more like flat pumpkin muffins. They weren’t too hard to make though. I’ve got plans for round #2 to try to get them to rise properly. Or I might have to cave in and buy a doughnut mold/pan.

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