Featured recipe from Marilu’s table * Pumpkin oatmeal
Your mom was right – breakfast is the most important meal of the day. Start off a cold winter day with pumpkin oatmeal. More flavor, more excitement, more nutrients, and more fiber – yum! (And it’s vegan!)
Time saving bonus – you can make the whole recipe and just keep the extra in the fridge for a few days. Warm it up with a little extra almond milk, and you’re good to go with very little prep time.
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Pumpkin Oatmeal
Blue * Serves 4-6
1 15-ounce can pumpkin puree (not pie filling)
2 cups water
2 cups plain almond milk
4 Tablespoons dried cranberries
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 cups quick cooking oatmeal (not instant)
Maple syrup or agave syrup, for serving
Chopped pecans, for serving
Additional almond milk, for serving (if desired)
In large saucepan over medium-high heat, combine the pumpkin, water, milk, dried cranberries, salt, cinnamon, cardamom, and cloves. Bring to a boil.
Add the oatmeal. Turn the heat down and cook about 15 minutes. Stir often. Once the oatmeal is cooked, serve with maple syrup or agave syrup on the side, chopped pecans to sprinkle on top, and almond milk for those who like creamier oatmeal.
