by Claire Caprioli

Among other benefits, pumpkin contains fiber, potassium, and Vitamin C, so adding it
to calcium and protein-rich milk and whole-grain oatmeal (which contains Folic Acid
and B vitamins) makes for a fast, healthy, and filling breakfast.

Per person:
½ cup of old-fashioned oats, or other hot cereal
½ cup milk (I’ve used skim, but the higher the fat, the creamier this will be)
small pat of butter or spread
1 rounded tbsp. of canned 100% pumpkin
¼ tsp or less of pumpkin pie spice and/or cinnamon (depending on how much spice
you like—you can just sprinkle it to taste)
1 tbsp. maple syrup or brown sugar
Pinch of sea salt
Optional: sprinkle some walnut or pecan pieces on top

Microwave:
Dump everything but the sugar, salt, and nuts into a microwave safe bowl (large
enough for oatmeal to bubble and swell) and heat for 1 minute. Stir and microwave 1
more minute. Add the pinch of salt, brown sugar/syrup, nuts and enjoy!
Stovetop: Cook oatmeal according to directions, take off heat and stir in other
ingredients, topping with the salt and syrup/sugar, and nuts.
Notes:
If you are pregnant/nursing, the higher fat content of milk is good for baby’s brain
development.

I put the remaining pumpkin in an airtight container or glass jar and refrigerate.

If you are only making 1 serving at a time, the can will last awhile, so consider
freezing it in dollops on wax paper or in ice cube trays (once frozen, the cubes can be
put in a freezer bag to take up less room and prevent it from taking on other odors.)

Bonus: The thawed pumpkin cubes can also be used in cookies, muffins, and
pancakes!

Claire Caprioli is a mom and local writer.