Recipe: Pumpkin Oatmeal

This recipe comes to you from Chef Beth of Caregivers Kitchen. You can see a video of how to prepare this dish in the course: Mealtime with Cardiovascular Disease. (If you are interested in this course and it's not in your course list, please ask your supervisor to assign it to you.)

Pumpkin Oatmeal: Serves 4 (Each 3/4 cup serving has 140 calories, 110 mg of sodium and counts as 1.5 carb choices.)

With nearly 20% of recommended daily fiber per serving, this oatmeal is hearty and delicious. Pumpkin puree is high in potassium and oatmeal is high in magnesium, key nutrients for heart health. Any leftover pumpkin can be frozen for use later. Refrigerate oatmeal for up to 4 days or freeze for 4 months.

Essential Equipment:

medium saucepan with lid
measuring cups
measuring spoons
spoon or spatula

Ingredients:

1 c. uncooked quick cooking oats
2 c. low fat milk
2/3 c. canned pumpkin
1/8 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice (or cinnamon)
Brown sugar blend, chopped nuts or fruit (optional)

Stove Top Instructions:

Mix all ingredients in a medium saucepan and cook over medium heat for 3-4 minutes. Stir oatmeal occasionally to prevent sticking.
Serve with milk, brown sugar blend, nuts, or fruit.

Microwave Instructions:

Mix all ingredients in a microwave safe bowl.
Cover and cook on high for 5-6 minutes. Stir halfway through cooking.
Let set for 1-2 minutes before serving.

CONTAINS: MILK