Pumpkin Pie Oatmeal: Hot and Tasty!
Morning! Winter has arrived early in the midwest and here in Chicago we have snow on the ground the week of Thanksgiving. I am a HOT breakfast kind of gal and so I just had to jump on making this oatmeal this morning, been too easy to fall into a everyday veggie scramble rut for breakfast. I like to keep my shakes for snacks, it helps keep me full and well oatmeal this morning really hit the spot so I had to share this with YOU right away!
I was inspired by the recipe by Two Healthy Kitchens, but wow it makes a whopping 6 servings and for me that’s too much food to be tempted to go back for seconds or thirds! I modified it, cutting it as best as I could by 1/2 so it made 3 servings. I did end up having a couple extra tablespoons but put this in a container for a quick meal or snack for later this week! Yum!! Here’s the ingredient list and I was happy to see I had it all in my pantry!
Here is what I put in my pot today:
- 3/4 cup of Milk
- 3/4 cup of Water (let these boil 1st)
- 1 cup quick oats
- 1/2 can of pumpkin puree
- 2 TBS brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- sprinkle of salt
- 1/4 cup Pecans
- sprinkle of dried cranberries
I used a new bag of oatmeal, Chex Quick Cook Oats and really like the thickness and taste and it’s Gluten Free! Steel Cooked Oats are great, but usually take longer to cook when my time is tight on busy mornings!
I’m expecting company for the holiday weekend, I plan to be serving this up for breakfast to my family visiting!! Also, looking ahead I can totally see serving this up on Christmas morning in the crock pot while the kids are opening presents! Love no fuss and delicious meals! Wishing you all a happy and healthy Thanksgiving!
Cheers to good health!