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Pumpkin Cranberry Oats!

My parents stopped in Greenville on their way home to Florida from Michigan, and my mom delightfully brought us a loaf of her famous pumpkin-cranberry bread. She makes a ton of these breads during this time of year and gives them to friends and family. It is truly amazing bread. Moist, sweet and pumpkin-y. I absolutely love it. I’ll have to get the recipe and share it with you all.

Her bread inspired me to make a pumpkin cranberry oatmeal. Topped with pecans and pistachios, this bowl of oats is festive and quite colorful.

As usual, follow the basic oats recipe, and then mix in 1/4 cup pumpkin puree and top off with slightly cooked cranberries, pecans and pistachios. I warmed the berries on the stove to soften before adding them to the oats because they’re pretty crunchy raw. But hey, if crunchy berries float your boat, more power to you.

A little honey or maple syrup are nice additions to this, as the cranberries are tart and the pumpkin isn’t sweet.

Pecans pack a manganese punch, a mineral which plays a role in calcium absorption, blood sugar regulation and aids in efficiently metabolizing carbohydrates and fats. One ounce (small handful is all you need. Nuts are generously composed of fats, so if you’re watching your calories, limit yourself to an ounce or two a day.

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