‘Tis the time of year when everything has pumpkin. Well at Baby Bloom Nutrition, it’s no different. Pumpkin is delicious and reminds us of warm holidays in front of a fireplace- or in sunny Arizona, maybe warm holidays in front of an electrical fireplace with that fake fire video going. Anyway, there is more to pumpkin than the delicious taste and warm-fuzzies.
Pumpkin, actually a fruit, is very high in beta carotene and vitamin and C. Beta carotene is the precursor to Vitamin A, which is key in vision, immune function, reproduction and fetal development, bone and skin health, and is also an antioxidant.
We are all pretty familiar with the role of vitamin C in immunity. Vitamin C is also a powerful antioxidant, helping to prevent cancer, stroke, and other neurodegenerative diseases.
Research shows that young kids don’t know what they want to eat until it’s right in front of them and sometimes not even then, but my 2 year old twins wake up demanding pumpkin oatmeal. And the way they scarf it, they obviously know what they want.
Here is a nice picture of my Pumpkin Pie Oatmeal. OK, this is the bowl 10 minutes after announcing that breakfast is ready. It had been a double portion. I didn’t get one bite.
I’m all for giving credit where credit is due. I made some changes to this recipe, but not enough changes to claim it as my own. Here is the original recipe.
This recipe feeds one adult. Or in my house, one toddler.
Pumpkin Pie Oatmeal Recipe
1/4 cup pumpkin puree
1 cup milk (or milk alternative)
1 cup quick cooking oats
1 Tbsp brown sugar
1 Tbsp flax meal
1/2 tsp pumpkin pie spice
Combine all ingredients and cook over medium heat for 5-6 minutes.