On Thanksgiving I wasn't satisfied with my usual oatmeal. To make it more festive I decided to add some pumpkin. But it turned out so well that I plan on eating it throughout the fall and winter, not just on the holidays. This recipe packs a punch with more than 15 grams of protein per serving and vitamins A and C, potassium, manganese, and more.
1/2 cup thick rolled oats
1 cup soy milk
1/4 cup canned pumpkin puree
1 tablespoon chia seeds
1 tablespoon brown sugar or more to taste
pumpkin pie spice, cinnamon, and nutmeg to taste
I microwaved it in a bowl instead of cooking it on the stove, but the stove is always an option as well.
I am currently fighting with blogger about uploading photos, so please check out the picture here of my tasty breakfast!