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.
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.
Like Women's Endurance Gear on Facebook