- 1/2 cup of rolled oats (I precook my oatmeal for the week!)
- 1 Tbsp natural peanut butter
- 2 Tbsp shredded coconut
- 2 Tbsp homemade pumpkin puree (you can also used canned pumpkin).
- 12-15 raisins
- 2 Tbsp of ground flaxseed
- 1 tsp honey
Directions: Cook a big batch of oatmeal (2 cups of rolled oats feeds my husband and I for the week). Portion out the amount of oatmeal you want for breakfast and add all of the above ingredients into a bowl. Zap the oatmeal in the microwave for about 1 and a half minutes. Enjoy!
Its about balance . . .
Pumpkin contains a rich source of carotenoids, which are a major source of Vitamin A. Our bodies need Vitamin A for normal eyesight, growth, and to support embryonic development. I love to add pumpkin in my oatmeal because I find it keeps me fuller for longer periods of time. Pumpkin is also low in calories, having approximately 49 calories per one cup serving. The low caloric value of pumpkin can help with weight maintenance and keep you from consuming unwanted excess calories.
Homemade pumpkin puree is so easy to make. You simply, cut a pumpkin into chunks (skin removed) and boil them in a small amount of water (the pumpkin should not be submerged). After 15 minutes (or until the pumpkin is soft), you take a whisk and make your own puree. If you have a blender, you can blend the pumpkin, but there is no need for one. Click here to find out how to cut a pumpkin.