This is another recipe from Hungry Girl but from a different book called Recipes and Survival Strategies for Guilt Free Eating in the Real World. I think I am addicted to her recipes. She has so many great ideas and her recipes are pretty tasty without all the fat and calories. I made this recipe for breakfast this morning and I loved how the pumpkin tasted in the oatmeal. It was definitely a good combo. This is a great recipe for Fall when pumpkins are suppose to be in season but it turns out a lot of grocery stores are having trouble getting pumpkin in. I was told when I was in Publix, that there were bad pumpkin crops so that is why they didn't have any. Apparently, they have been having trouble getting it in for the past 6 months! I did finally find my pumpkin at another grocery store but I hope they start getting more in soon, before Thanksgiving and Christmas. What a shame if there were no pumpkin pies!
Fancy Schmancy Oatmeal (Pumpkin Oatmeal)
1/2 cp regular oats
3 tablespoons canned pure pumpkin
1 tablespoon sugar free maple syrup
1/4 teaspoon cinnamon
1 Splenda packet
Dash of salt
Bring 1 cup of water to a boil in a small pot (use less water for thicker oatmeal, and more water for thinner oatmeal).
Add oats and reduce heat to medium. Stirring occassionally, cook for 5 minutes (1 minute if using instant oatmeal).
Add pumpkin, maple syrup, cinnamon, Splenda, and salt to the pot and stir. Spoon into a bowl and enjoy.
Servings: 1 Calories: 183 Fat: 2.5g Points: 1
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