I know it’s springtime and pumpkin is considered more of a fall vegetable, but in my world, it’s never a bad time for pumpkin. It’s super healthy, too. Pumpkin contains beta-carotene, a pro-vitamin that’s converted to vitamin A in the body. Beta-carotene is also essential for eye health and boosting immunity, and it has also been linked to preventing coronary heart disease.
Don’t want to go through all the work of processing a fresh pumpkin? That’s okay. One cup of canned pumpkin has seven grams of fiber and three grams of protein and contains only 80 calories and one gram of fat. Plus, canned pumpkin is packed with vitamins and provides over 50 percent of the daily value of vitamin K, which may reduce the risk for some types of cancer.
This recipe calls for “Sucanat,” which is just an abbreviation for “sugar cane natural” that you can usually find with the organic foods. A natural sweetener, Sucanat contains trace amounts of iron, calcium, vitamin B6, potassium and chromium.
Pumpkin Steel Cut Oats
1/3 cup steel cut oatmeal
1 cup water
1 pinch salt
1/4 cup pumpkin
1/2 tsp cinnamon
1 pinch nutmeg
1 Tbsp Sucanat
2 Tbsp walnut pieces
1 tsp vanilla
Bring oats, water and salt to a boil. Reduce heat and let simmer for 10-15 minutes, stirring occasionally until oats are slightly tender.
Once oats are almost done, add remaining ingredients into the oats and continue to cook until the oats are fully cooked.
Once oatmeal is done, place in a bowl and top with a few extra walnuts.
Add milk/soymilk if the oats turn out too thick.
Nutritional Information: Calories Per Serving: 200, Calories from Fat: 60, Fat: 6 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 240 mg, Potassium: 290 mg, Carbohydrates: 31 g, Fiber: 4 g, Sugar: 9 g, Protein: 5 g.
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