My son has a thing about routine. Add to that his picky eating habits and it can make for interesting meal times. His preference for nothing vegetable related started at an early age (even though I ate plenty of greens while pregnant and nursing, but since I was a picky youngster as well, I guess he comes by it honestly). So I began a quest to find alternative ways to pump him full of nutrients. Enter Jessica Seinfeld’s cookbook, "Deceptively Delicious."
Now, I must confess that not everything in this book was “deceptive.” The squash muffins tasted like…squash…and not in a good way. But, there was one gem of a recipe that made purchasing the book worth every penny: Pumpkin Peanut Butter Oatmeal. For about two years now, we have made this breakfast nearly every day. And on days when we haven’t, Jonas has done little to hide his discontent...to put it lightly. He likes it so much that when people ask what his favorite food is, he says oatmeal. I’m pretty sure the doctor thought I coached him on that answer before his last check-up.
And so, here it is; the infamous recipe that has served our family well and started our days with a punch of vitamins A, C and beta-carotene for the last few years…and counting:
1 cup milk
1/4 cup pumpkin
1/4 cup brown sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 cup quick oats
2 tsp. peanut butter
Maple syrup, if desired
Mix milk, pumpkin, brown sugar, vanilla and cinnamon in a pan. Bring to a boil. Reduce heat, add oats and stir. Cook for 2-3 minutes until the mixture thickens to a desirable consistency. Add peanut butter and stir until mixed. Serve and top with maple syrup for additional sweetness, if desired. For us, this serves 1 adult and 2 little ones.
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