!["This fun twist on a familiar breakfast incorporates three energy-packed foods—nuts, vegetables, and whole grains—into a high-carb meal that's ideal for heavy training days," according to Outside Magazine. "Servings: 2, cooking time: 15 minutes"](http://fasterskier.com/wp-content/blogs.dir/1/files/2014/10/pumpkin-oatmeal_fe.jpg")
It’s that time of year, and we’ve got a quick-and-easy recipe from scratch for the time-crunched athlete, courtesy of Outside Magazine. If you’re a pumpkin freak, this breakfast dish could be right up your alley. Either way, it’s a spiced-up alternative to traditional oatmeal for those autumn mornings.
Servings: 2
Time: 15 minutes
Ingredients:
- 3/4 cup canned pumpkin
- 1.2 teaspoon salt
- 1 1/2 cups rolled oats (also called old-fashioned oats)
- 1 tablespoon pumpkin-pie spice
- 2 tablespoons pecans, chopped
- 2 tablespoons maple syrup
Directions:
- Combine pumpkin and salt with three cups of water in a small saucepan and bring to a boil.
- Add oats and pumpkin-pie spice. When mixture starts to bubble, reduce heat to low. Stir occasionally until oats are cooked and thickened, about eight minutes.
- Top with pecans and maple syrup.
Nutrition per serving:
- 362 calories
- 9 grams fat
- 63 grams carbohydrates
- 11 grams dietary fiber
- 10 grams protein
For more healthy recipes for the time-crunched athlete, click here.
Alex Kochon
Alex Kochon (alexkochon@gmail.com) is a former FasterSkier editor and roving reporter who never really lost touch with the nordic scene. A freelance writer, editor, and outdoor-loving mom of two, she lives in northeastern New York and enjoys adventuring in the Adirondacks. She shares her passion for sports and recreation as the co-founder of "Ride On! Mountain Bike Trail Guide" and a sales and content contributor at Curated.com. When she's not skiing or chasing her kids around, Alex assists authors as a production and marketing coordinator for iPub Global Connection.
