Pumpkin Cream Pie Oat Bran

This delicious breakfast is reminiscent of cold fall mornings. It is topped with a pat of satisfying, melting nut butter, and its preparation technique ensures that there's nary a lump.

1 cup canned pumpkin
1 cup water
1 1/2 cups non-dairy or organic milk, divided
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated {nutmeg}
pinch salt
 sweetener to taste (organic sugar, organic brown sugar, stevia, maple syrup or agave)
1 1/3 cups oat bran
1/4 cup almond butter
Combine pumpkin, water, 1 cup of milk, cinnamon, nutmeg, salt and sweetener in a medium pot. Cover and bring to a boil over medium heat.

Stir in oat bran and cook for 2 minutes.

Carefully pour contents of pot into a high-speed blender. Add remaining milk, 2 tablespoons at a time, and blend at high speed until mixture is creamy and smooth.

Return mixture to pot and reheat until thoroughly warmed. Serve each bowl with a tablespoon of almond butter on top.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: makes 4 large bowls

Recipe By: Sarah Matheny

From:  peas and thank you
Used with permission of Harlequin

Chef Suggestions
Even without blending, this oat bran is creamy and delicious.

Substitute banana slices for the canned pumpkin and they will virtually melt into the oat bran.