Using canned puréed pumpkin (not to be confused with canned pumpkin pie filling) makes this oatmeal deliciously creamy.
2 cups (500 mL) water
1 cup (250 mL) low-fat milk or non-dairy alternative
1 cup (250 mL) steel-cut oats
1/4 tsp (1 mL) salt
2/3 cup (150 mL) canned pumpkin
1/3 cup (75 mL) chopped walnuts or pecans
1/2 cup (125 mL) dried cranberries
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1 large apple, diced
2 Tbsp (30 mL) maple syrup
In a medium-sized saucepan, bring water, milk, oats and salt to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
Mix in pumpkin, walnuts, cranberries, vanilla, cinnamon and nutmeg; heat for five minutes.
Divide among four serving bowls, top with apple and drizzle with maple syrup. This can be made the night before and then gently reheated in a saucepan with some additional milk or water.
Per serving: 360 calories, 11 g protein, 10 g fat (2 g saturated fat), 61 g carbohydrates, 8 g fibre, 26 g sugars, 3 mg cholesterol, 273 mg sodium
– from the Reader’s Digest Best Health web site