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Eat This Now: Overnight Pumpkin Oatmeal

We at The Fine Line eat lots of oatmeal. Especially in the fall and winter, we find it a cozy way to start the day. And we love to bake a little sugar pumpkin and puree it for soup — saving a bit for breakfast. Sprinkle in some cinnamon, ginger, clove, nutmeg — or just toss in premixed pumpkin pie spice — and you start your day with a high-fiber, anti-inflammatory treat.

We don’t really follow a recipe, so we’re guiding you toward this one from certified holistic health counselor and cookbook author Pamela Salzman, who shares our love of the big orange gourd.


Overnight Pumpkin Oatmeal

Serves 4

4 c water
1 c steel-cut or rolled oats
¼ tsp sea salt
¼-⅓ c regular milk or almond milk (optional)
½-1 c pumpkin puree
1 tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
Toppings such as a chopped fresh pear or pomegranate seeds, sautéed apples, granola, pecans, sliced almonds, or walnuts

1. Bring water to a boil in a medium saucepan. Add oats and salt. Cook for 1 minute. Remove from heat and cover. Let stand overnight. The next morning, reheat over medium heat, stirring in milk if desired for extra creaminess.

2. Add pumpkin puree and spices to oatmeal and heat through.

3. Serve with your favorite toppings.

For more recipes from Pamela Salzman, go to pamelasalzman.com. To buy her cookbook, Kitchen Matters, go to amazon.com.

Photo: Alie Lengyelova

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