Description
A delicious way to enjoy fall flavors in the morning! Or anytime!
Ingredients
Scale
- 1 ½ cups skim milk
- 1 ½ cups almond milk
- 1/8 teaspoon nutmeg
- ½ teaspoon ground cinnamon, divided
- 1 cup Steel Cut Oats
- 1 cup pumpkin, peeled, seeded and diced small
- 1 tablespoons olive oil
- 1/8 teaspoon Kosher salt
- 1 tablespoon brown sugar
- ¼ cup pumpkin seeds
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the milks with the nutmeg and half of the cinnamon in a saucepot and bring to a simmer. Stir in the oats and continue to simmer for 25- 30 minutes, stirring occasionally.
- Meanwhile, toss the pumpkin with the olive oil and half of the brown sugar. Place on a cookie sheet coated in non-stick spray and bake in the oven for 20-30 minutes or until golden, stirring halfway through cooking time.
- Toss the pumpkin seeds with the remaining cinnamon and a pinch of salt if desired and spread out in a single layer on a separate cookie sheet coated with non-stick spray. Bake until golden and crispy, about 7-8 minutes.
- To serve: Stir the salt and the remaining brown sugar into the oat mixture. Fold in the roasted pumpkin and portion into serving bowls. Garnish with toasted pumpkin seeds and serve.
Nutrition
- Serving Size: 4
- Calories: 277
- Sugar: 10
- Sodium: 118
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 41
- Protein: 11
- Cholesterol: 2