Photo by Quentin Bacon
This version of the pudding-like, no-cook oatmeal celebrates autumn flavors with pumpkin puree, pure maple syrup, pumpkins seeds, dried cranberries and fragrant pumpkin-pie spices.
½ cup walnut pieces, coarsely chopped, divided
1/4 cup hulled pumpkin seeds, divided
1 cup nonfat or 1% low fat milk
1 cup nonfat or low fat plain yogurt
1 cup old-fashioned rolled oats
½ cup pumpkin puree
¼ cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
½ cup raisins, divided
Toast the walnuts and pumpkin seeds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3-5 minutes. Set aside to cool.
In a medium bowl, stir together the milk, yogurt, oats, pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg and ginger. Add half of the walnuts and pumpkin seeds and, half the raisins and stir to combine.
Divide the mixture evenly among four 12-ounce (1 ½ cup) jars. Top each with the remaining walnuts, pumpkin seeds and raisins. Cover tightly and refrigerate overnight or at least 8 hours. The jars will keep up to 3-4 days in the refrigerator.
Makes 4 servings
Serving size: 1 jar containing about ¾ cup oat mixture and ¼ cup topping
Calories 394; Sat Fat 1.9 g, Fiber 5.5 g; Cholesterol 2.5 mg; Sodium 84 mg, Sugar 34 g