All the delightful flavors of October will combine in this recipe. It’s excellent.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 mins |
| Total Time: | 12 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 ½ cups milk
- ¾ cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup canned pumpkin
Instructions
- Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
- Remove from heat; let oatmeal set 2 minutes before serving.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 11 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 892 mg |
| Sugars | 59 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was a fast and filling breakfast that is a nice way to use canned pumpkin. I made this with skim milk and had to leave out the pumpkin pie spice, as I did not have any on hand.
Good. Personally, I like to top it with Pumpkin Spice coffee creamer and sprinkle with sunflower seeds.