Baked Apple-Cinnamon French Toast CasseroleOctober 7, 2015
Health CoachingDecember 28, 2017
1 (14-ounce) can pumpkin puree
2 cups water
2 cups unsweetened almond milk
2 tablespoons raisins
¼ teaspoon kosher salt
¾ teaspoon pumpkin spice
2 cups quick cooking oatmeal
¼ cup pumpkin seeds
Brown sugar, for serving
Serving Size: 1 cup
Nutrition Facts: 282 Calories | 7g Fat | 11g Protein | 33g Carbohydrates | 8g Sugar | 220mg Sodium
1. In a large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice. Bring to a boil.
2. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions, usually about 15 minutes. Stir often.
3. Meanwhile, in a small cast iron skillet over medium heat, toast the pumpkin seeds until they're golden brown, about 10 minutes.
4. Once the oatmeal is cooked, serve with brown sugar on the side and top with pumpkin seeds.