Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
By Dr. Arjan Kaur

…for those chilly Winter Mornings
Staying healthy starts with a good morning breakfast. Donuts and coffee just won’t do

My daughter has been having a really hard time waking up on these cold, dark winter mornings, so I’ve been working on making her some cozy morning foods to help entice her out of bed and into the kitchen.

So, this week, upon looking in the fridge to see what I could do quickly and would still be warm, cozy comfort food, I found some pumpkin puree and decided to make some oatmeal with it.  It ended up being a smash hit with my family.

1/2 can pureed organic pumpkin*
1/2 cup Scottish style oats or regular rolled oats (gluten-free if possible)*
1/4 cup atole (New Mexico style ground blue corn) optional
2 cups water
1/4 tsp. salt
1 tsp cinnamon*
1/2 tsp ground ginger*
1/4 tsp ground cloves
4 tbsp maple syrup or honey (more if needed for taste)*
1/4-1/2 cup organic raisins*
walnuts or pecans for topping

Directions: Add all ingredients to sauce pot and bring to low boil. Stir 1-2 times then lower heat and cover. Cook for 5- 7 minutes.  Stir a few times while it is cooking to prevent sticking and burning. Easy, easy! You’ll know when it’s done because it will have a nice, soft consistency. Add a little milk or non-dairy milk, and top with walnuts or pecans if you’d like.