This recipe for Pumpkin Oatmeal with Ginger is a sponsored collaboration with MilkPEP and DiMe Media. However, all opinions expressed are my own.

pumpkin oatmeal

As you know I just completed a 30-day detox and can safely say I am pretty pleased with the results and how my body feels. As I slowly introduce some of my favorite foods back into my diet, one of the things I missed the most was milk. When deciding on the first recipe to try after my detox, I checked out FuertesconLeche.com to help me find the perfect one and decided to give their Oatmeal with Ginger and Pumpkin a try.

Milk has always been a staple in my family’s diet and I missed all of the wholesome goodness milk offers. An 8 oz. glass of milk contains 9 essential nutrients, including 8 grams of high-quality protein – that’s more protein than in a large egg! What I also like is milk is one of the most affordable sources of high-quality protein you can find. Perfect for a mom like me who seems to be surrounded by starving little children all the time.

pumpkin oatmeal3

Growing up in my latin household, my mother always served us oatmeal on those cold school-day mornings. It was something she grew up eating and definitely continued that tradition with her children. I love this Pumpkin Oatmeal with Ginger and Walnuts because it reminds me of my mom and is perfect for the season – especially when we are surrounded with everything pumpkin.

Oatmeal with Ginger and Pumpkin

A delicious pumpkin oatmeal
Prep Time5 minutes
Cook Time10 minutes
Servings: 2
Author: Fuertes con Leche

Ingredients

  • 1 1/2 cups – milk low fat or fat free
  • 1/2 teaspoon of pumpkin pie spice
  • 1 cup oatmeal uncooked
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 1/4 cup low-fat or skim milk
  • 1 tablespoon chopped walnuts
  • 1 teaspoon of crystallized ginger

Instructions

  • In a medium saucepan, heat milk and pumpkin pie spice, until boils gently. Add oat flakes, let it cook again, reduce heat, and keep cooking 5 minutes. Add the pumpkin, vanilla and brown sugar. Cook for 1 minute until everything is hot, but which does not boil. Divide into two portions into two bowls, pour milk over, and sprinkle with walnuts and crystallized ginger. Makes 2 servings, 7 ounces of milk per serving.

Notes

Translated from Spanish to English
pumpkin oatmeal1

With the weather cooling down, this recipe must be high on your must-eat list. It keeps you full and satisfied all morning and sends you off on your day with that warm and cozy feeling. Serve with your favorite glass of milk and you have a nutrient-filled breakfast that is perfect in every way.

For more great recipes featuring milk, visit fuertesconleche.com. I can already tell you, my next recipe will be this pudding.

This is a sponsored post. All opinions are my own.

This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.

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