Nov 272015

Thursday November 26th, 8:27 pm: “I will never ever eat again.”
Friday November 27th, 9:02 am: “I’m starving, where is the pie?”

It happens to all of us: After feeling more stuffed Thanksgiving night than the bird in the middle of the table, somehow we wake up the next morning even more ravenous than usual. May it’s the sugar hangover. Maybe it’s the regular hangover. Or maybe it’s the fact that we know there’s a fridge full of leftovers that have somehow become even more delicious overnight. To combat those pie craving and get back on track, I made this hearty Pumpkin Pie Oatmeal with stone ground oats, quinoa, and tons of healthy toppings. Let the leftovers wait until lunch time.
Homemade oatmeal is nothing like that stuff in the packets. By cooking it on the stove or in the crockpot with lots of spices (and in this case, a whole can of pumpkin), the flavor and texture are so much better than that instant stuff. And even though it’s not “instant”, it’s still pretty darn quick and can be done in 30 minutes on the stove (or overnight in the crockpot if you’re more a set it and forget it kind of person). The other secret to oatmeal nirvana is an amazing array of toppings–nuts, seeds, fruit, you name it. The world is your…bowl of oatmeal?
Nutrition highlights: In this recipe, I mixed two different grains (well one is technically a seed) to maximize nutrition. The steel cut oats provide complex carbohydrates and tons of fiber while the quinoa provide a complete source of protein, even more fiber, and lots of vitamins and minerals like manganese, magnesium, iron and folate among others. The can of pureed pumpkin (the unsweetened stuff!) adds more than just amazing flavor, it also is loaded with antioxidants, fiber, and beta carotene. This recipe has virtually no added sugar but can be adjusted to your taste. The toppings can be incredibly healthy as well, with protein, healthy fats, and fiber from things like chia seeds, hemp seeds, pumpkin seeds, toasted pecans, or coconut. The best part about this is it’s will keep you seriously full until lunch time (but not in a unbutton your pants kind of way).
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Pumpkin Spice Quinoa Oatmeal Bowls
Makes 4-6 servings
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What’s in it:
1 cup steal cut oats
1/2 cup quinoa (any color is fine), rinsed
1 14.5 oz can pumpkin puree
1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg)
1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal)
3 1/2 cups water
1/2 cup unsweetened vanilla almond milk (or any other milk you like)
Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Step -1. I skipped this part due to laziness, but many recipes recommend toasting oats/quinoa in a skillet with a little bit of coconut oil for 1-2 minutes prior to making the oatmeal.
1. Bring water to a boil in a large saucepan on the stovetop.
2. Once boiling, add the quinoa and steel cut oats, turn heat down to low/medium and let simmer for 5 minutes. Whisk in pureed pumpkin and spices and simmer for another 15 minutes, stirring every few minutes.
3. Add the almond milk and maple syrup and turn off the heat.
4. Serve with a little additional almond milk if you like a looser oatmeal. Top with your favorite toppings and enjoy!

*If you prefer to use the slow cooker, combine all the ingredients and cook on low for ~6 hours.

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