What’s for breakfast?

Health Matters

Oh yes, it’s that time of year. The holidays are coming and you’re surrounded by sweets craving that piece of pumpkin pie. Well, save it for Thanksgiving Day and try this recipe for Pumpkin Oatmeal instead. It’s a great way to start your day with complex carbs from whole grains, and protein from eggs. Pumpkin is a good source of Vitamin E (alpha tocopherol), thiamin, niacin, Vitamin B6, folate, iron, magnesium and phosphorus, and a very good source of dietary fiber, Vitamin A, Vitamin C, riboflavin, potassium, copper and manganese. So, not only is this meal packed with nutrients, this healthy breakfast will feel like a treat on a cold fall morning.

Pumpkin Oatmeal

  • 1 cup dry oats
  • 1/2 cup egg whites
  • 1/2 cup canned pumpkin puree (not pumpkin pie mix)
  • Pumpkin pie spice to taste
  • Pinch of sea salt

Cook oatmeal on stove top per directions on package. Add pumpkin puree and spices and mix it all up good. Over low-med heat keep stirring the mixture as you slowly add the egg whites. Continue to stir over low-med heat until eggs are cooked (a minute or two). Divide into 2 bowls, top with milk, or milk substitute and enjoy.

Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist offering private personal training, classes, and weight management programs. She can be reached at 605-3549 or corinnamaggy@yahoo.com.

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