Monday, October 31, 2011

Pumpkin Banana Oats

pumpkin banana oats

Pumpkins mean one thing...Fall.

When I think of Fall, also comes thoughts of...
leaves in brilliant hues
crisp, cool breezes
oranges, reds, browns dressing porches and people
a need for comfort, for warmth
a desire for spices and a hot cup of tea
pies, pickled pieces, pot stews
and, of course...

I've now reached the double digits of loaves of pumpkin bread baked in our kitchen this month. (Don't worry about my cholesterol levels--all but 1 was given away.)

Daydreams of ideas and visions in cookbooks bring new pumpkin recipes to my growing obsession love for the pumpkin taste. I've been using canned pumpkin 1)because I don't have the energy to scoop out fresh pumpkin and 2)because it's actually pretty great for you, healthwise.

Hope this gives you more ways to reach 300% of your vitamin C daily needs and 50% of your soluble fiber needs, as well as a ton of potassium, all in one warm bowl.

Pumpkin Banana Oats
easily doubled, tripled, prepared on stove or in a slow cooker, or a zapper if you have class in 20 min.

1/2 cup oats
1 cup water 
1/2 cup canned pumpkin (unsweetened)
1 medium banana, sliced
1/2 teaspoon cinnamon
Dash of pumpkin pie spice (or nutmeg/allspice/cinnamon)
Dash of ginger (optional)
2 t. brown sugar (optional)

 Quick version:
Heat/cook oats and water until oats are 75% cooked. Add in remaining ingredients and stir. Heat until banana is softened and oatmeal is completely cooked. Savor the flavors.

Happy eating! Laurel

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