Meatless Monday: Pumpkin Cream Pie Oat Bran

I'm always searching for interesting, healthy breakfast options especially that incorporate seasonal fruits and veggies.  This morning we tried a new recipe from Peas and Thank You - Pumpkin Cream Pie Oat Bran.

Makes 4 servings.

Combine:
1 cup canned pumpkin (or baked, pureed fresh pumpkin)
1 cup water
1 cup milk (I used almond milk)
1 1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
pinch of salt
sugar or maple syrup to taste

Cover and bring to a boil.  Stir in
1 1/3 cups oat bran

Blend using immersion blender (or carefully pour into blender) on high speed gradually adding
1/2 cup milk

Blending gives the cereal a creamier consistency - and as Sarah Matheny, the author of Peas and Thank You, says the "preparation technique ensures that there's nary a lump."  My husband prefers more texture, so I pulled out his serving before blending:)

Serve with a tablespoon of almond butter on top.  We added slivered almonds for some crunch.

It's no problem if you have no pumpkin - try bananas instead.



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