Tonight, my dad and I were discussing fall flavors over dinner (because what else would I be discussing? ;)) and he observed that around this time of year, every restaurant goes into “pumpkin overkill”.
First, there are the foods that typically include pumpkin, such as pies, lattes, and muffins.
Then, you’ve got the foods that usually aren’t associated with pumpkin, but manage to pull it off anyways. (ie. pumpkin cookies or pumpkin oatmeal)
But there are always those restaurants that push the limits with the pumpkin craze, and create dishes that really shouldn’t include pumpkin.
Case in point: pumpkin ravioli.
While I feel as if I’m being swallowed by pumpkin right now, I must say: I don’t have a problem with it at all!
Which is why today I decided to make my second pumpkin recipe in a row: pumpkin cinnamon oat cereal.
This recipe is the perfect replacement for your classic sugar-packed cereal (Cinnamon Toast Crunch and Coco Puffs, I’m looking at you!). It’s whole grain, much lower in sugar than your classic store-bought cereal (less than half the sugar of cinnamon toast crunch!), and made with natural, delicious ingredients. Plus, it contains my favorite fall flavors: pumpkin and pecan!
Make this cereal Sunday evening, and you have your breakfast prepared for the next week. Talk about a time saver.
Or simply enjoy the cereal by the handful as a nice snack, and relish in the pumpkin-yumminess!
Pumpkin may be surrounding me this autumn, but I am 100% fine with it!
Pumpkin Cinnamon Oat Cereal
- 1 1/2 c old fashioned oats
- 1 tsp vanilla extract
- 1/4 pumpkin puree
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3 tbs honey
- 1/4 c pecans
Preheat oven to 350°F. Combine old fashioned oats, vanilla extract, pumpkin puree, cinnamon, pumpkin pie spice, honey, and pecans in a large bowl. Mix well. Spread over a cookie sheet and pat down. Bake for 25-30 minutes (or until golden brown), mixing halfway through. Let cool, store, and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields six 1/4 c servings)