A Recipe for Fall!


It’s the second week of October, midterms are in full swing, and it is JUST now starting to feel like Fall! Now that the weather is finally cooling down, the leaves are changing colors, and daylight is shortening, I don’t have to feel guilty about breaking out my scarves, boots, and sweaters. Now, I don’t know about you, but my cold yogurt parfaits and cereal for breakfast are not going to cut it in the chilly mornings. Pumpkin pie oatmeal is what my body craves in the chilly, fall mornings. Dessert for breakfast? It must be too good to be true.

Pumpkin puree (yes, the unsweetened, canned goodness!) is nutrition packed and full of surprises. The smooth, bright orange puree is a fabulous source of dietary fiber, containing approximately 8 grams per 1 cup. It is also an excellent source of potassium, Vitamin K, and iron, all of which are important in keeping us students healthy during midterms!

Prepare 1/2 cup of rolled oats accordingly. Mix in 1/4 cup of pumpkin puree, cinnamon to taste (great for stabilizing blood sugar!), and a sprinkle of brown sugar. Garnish with pecans (they help lower “bad” cholesterol!)  Dessert for breakfast could not taste any sweeter 😉


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