To continue the pumpkin theme, here’s what I’ve been having for breakfast lately.  I’m still missing all the fresh fruit of the summer, but adding pumpkin to my oatmeal at least lets me think I’m getting some vegetable in before the day has even really started.  This comes together in about 10 minutes, so it’s easy enough to make during the week, but if you can’t imagine wasting 10 minutes at the stove in the morning you can make it ahead of time and reheat in the morning.  I like to top it with some toasted nuts for some crunch, but definitely make sure you toast them!  Toasting nuts makes SUCH a difference to how they taste and only takes a few minutes.

Pumpkin Oatmeal

Serves 4

• 1/2 Tbsp butter (optional)
• 2 cups old-fashioned oats
• 3/4 cup pumpkin puree
• 3-4 Tbsp brown sugar
• 2 cups water
• 1 1/2 cups fat-free milk
• 1 Tbsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• dash of cloves

Heat butter over medium-high heat in a large saucepan.  Add oats and toast until fragrant, about 3 minutes stirring frequently.  Remove oats from pot and add pumpkin and brown sugar.  Stir and toast for about a minute.  Remove pumpkin and add in the water and milk.  Bring to a boil and mix in oats and pumpkin.  Stir in spices and cook for about 5 minutes, until oats have softened and most of the liquid is absorbed.