Breakfast: Pumpkin Pie Oatmeal with Graham Cracker Crumble

Recipe by Lindsay Funston Get a taste of fall all year with these simple stir-ins: canned pumpkin, pumpkin pie spice, and cinnamon, plus a graham cracker crumble topping.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Pie Oatmeal with Graham Cracker Crumble

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 c. milk
1 c. old-fashioned rolled oats
1/4 c. canned pumpkin
2 tbsp. brown sugar
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1 tbsp. cold butter
1 graham cracker, crushed

Instructions

In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.
Meanwhile, in a small bowl, mix together canned pumpkin, 1 tablespoon brown sugar, and pumpkin pie spice.
Stir pumpkin mixture into the oatmeal and sprinkle with cinnamon.
In a small bowl, mix together butter, crushed graham cracker, and remaining brown sugar.
Serve oatmeal in a bowl topped with graham cracker topping.

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