Pumpkin Pecan Oatmeal*
Source of Recipe
The Quaker Oats Company.
List of Ingredients
3 cups water
1 tsp pumpkin pie spice
1/2 tsp salt, optional
2 cups quick or old-fashioned oats
1 (16 oz) can of pumpkin
1/3 cup firmly packed brown sugar
1 (8 oz) container of vanilla low-fat or nonfat yogurt
3 tbsps coarsely chopped, toasted pecans, see note
In medium saucepan, bring water, pie spice and salt to a boil; stir in oats.
Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5
minutes for old-fashioned oats or until most of liquid is absorbed, stirring
occasionally.
Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired
consistency. Spoon oatmeal into cereal bowls. Top with yogurt and pecans.
Microwave directions: In 3-quart microwaveable bowl, combine water, pie
spice, salt and oats. Microwave on 100-percent power 6 to 7 minutes for
quick oats and 9 to 10 minutes for old-fashioned oats or until most of
liquid is absorbed. Stir in pumpkin and brown sugar. Microwave on high 30 to
60 seconds. Let stand until desired consistency.
Note: To toast pecans, spread nuts evenly in a shallow baking pan.
Bake at 400 degrees for 5 to 7 minutes or until deep golden brown. Or,
spread nuts evenly on microwave-safe plate. Microwave on 100 percent power
for 1 minute; stir. Microwave on high, checking every 30 seconds, until nuts
are fragrant and browned.
Serves 7
180 Calories;4g Fat;0mg Chol;30mg Sodium;31g Carb;3g Fiber;6g Protein
1/2 fat,2 grain,1/2 protein
Recipe
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