Seriously, I have read the Peas and Thank You blog for quite a while now and have loved every single recipe I've tried. So, I had to order the book. Best $11 ever spent.
I've already got almost every recipe tagged to try! The first one I tried was the "pumpkin cream pie oat bran". I love oat bran-whenever I make my protein oatmeal I always add in some oat bran-but I've never tried straight oat bran. I also love pumpkin! I've been having eggs for breakfast for quite some time, so decided I'd mix it up this week. This recipe was perfect! It makes four servings and I have four work days this week, so now all of my breakfasts for the week are packed. Win! Try this recipe-you will not regret it!
Pumpkin Cream Pie Oat Bran (from the Peas and Thank You cookbook)
Makes 4 servings
Ingredients:
1 cup canned pumpkin
1 cup water
1 1/2 cups non-dairy or organic milk, divided (I used organic milk)
1 1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
Pinch of salt
sweetener (I used 1 packet of Nu Naturals Stevia)
1 1/3 cups oat bran
1/4 cup almond butter
Directions:
1. Combine pumpkin, water, 1 cup of milk, cinnamon, nutmeg, salt & sweetener in a medium pot. Cover and bring to a boil over medium-high heat.
2. Stir in oat bran and cook for 2 minutes.
3. Carefully pour contents of pot into a high-speed blender. Add remaining milk, 2 T at a time, and blend at high speed until mixture is creamy and smooth. (NOTE:I omitted blending since I wanted more texture and it came out great!).
4. Return mixture to pot (or in my case, just heat) and reheat until thoroughly warmed. Serve each bowl with a T of almond butter on top.
Nutrition information per serving: 234 calories, 13 g total fat, 2 g saturated fat, 51 mg sodium, 32 g. carbohydrates, 8 g fiber, 11 g protein.
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