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Pumpkin Pie Oatmeal

Fall is here and pumpkin season is in full swing! Hunt down and stock up on canned pumpkin. It may be a bit too cold for Pumpkin Pie Ice Cream so here’s a warm, satisfying bowl of pumpkin oatmeal instead. Compared to oatmeal made with just milk or water, pumpkin puree adds a wonderful creamy texture and subtle earthy flavor. This recipe is a tasty way to get your whole grains, healthy fats, dairy. fruit and vegetables into your breakfast. Elisabeth gave a wide-eyed look of satisfaction after one bite and I was amazed at how good this turned out. This is quite possibly the Peanut Butter Boy’s new favorite breakfast and perfect for the morning after Thanksgiving.


1/3 cup instant oats
1/2 cup pumpkin puree
1/2 cup skim or soy milk
1/4 cup fresh cranberries, rinsed (optional)
1/2 ripe banana
2 Tbsp peanut butter
1/2 tsp cinnamon (8 shakes)
pinch of nutmeg (2 shakes)
pinch of ground ginger (2 shakes)
2-4 tsp maple syrup, to taste


1. Mix the oats, milk, pumpkin puree and cranberries (if using) in a medium microwave-safe bowl until pumpkin is dissolved. Microwave on high for 2 minutes.

2. Remove from the microwave and slice the 1/2 banana into the bowl. Microwave on high for an additional 1-1/2 to 2 minutes. Watch closely so the oatmeal doesn’t cook over the edge of the bowl.

3. Remove from the microwave and stir in the peanut butter, cinnamon, pumpkin pie spice and maple syrup. Use the back of the spoon to mash the bananas and mix well. The more maple syrup you use, the more it will resemble a classic pumpkin pie. The final result:

Nutrition Facts
Serving Size 1 Bowl
Servings per Batch 1
Amount Per Serving
Calories 480
Total Fat 18g
Total Carbohydrate 65g
Dietary Fiber 8.5g
Protein 17g