Pumpkin Oatmeal with Cranberries and Pecans
I rarely eat breakfast until my family is off to school and work for the day. If it is a work day for me, I usually eat my yogurt and a banana on the way to shop for my client's groceries.
Today is a get-organized-around-the-house-type of day and Pumpkin Oatmeal with Cranberries and Pecans was my breakfast. Besides lowering my cholesterol, my pumpkin enhanced oatmeal loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, is a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. Wow!! and I get all this nutrition before 9 a.m.
Now I won't feel so guilty (not that I ever did) eating my kids' Halloween candy later this afternoon.
Pumpkin Oatmeal with Dried Cranberries
1 cup milk
Dash of salt
½ cup old-fashioned oats
¼ teaspoon cinnamon
¼ cup canned pumpkin
1 tablespoon dried cranberries, such as Craisins
1 tablespoon chopped pecans
1 tablespoon brown sugar
1/2 tablespoon butter
Bring milk and salt to a boil. Stir in the oats. Cook for about 3 minutes. Add the cinnamon and pumpkin and cook and additional 2 – 3 minutes.
To serve, top oatmeal with dried cranberries, pecans, brown sugar, and butter.