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Ingredients12 m servings 603 cals
Original recipe yields 1 servings (1 serving)
- 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.
Per Serving: 603 calories; 11.6 g fat; 107.2 g carbohydrates; 21.1 g protein; 29 mg cholesterol; 892 mg sodium. Full nutrition
ReviewsRead all reviews 2
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.