MY PUMPKIN PIE OATMEAL
You know that extra can of pumpkin pie filling you buy every fall 'cause it's on sale for a great price? The one that sits in your cabinet til next Thanksgiving, when you start the whole vicious cycle again? This is a great recipe to use it up! I save the rest of the pumpkin pie filling to use in this recipe again or to make muffins. This makes two very generous servings. I keep the other serving in the fridge, wrapped, and just reheat in the microwave.
Provided by Amanda Beth
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to rapid boil in medium sized saucepan.
- Add oatmeal, and cook two minutes, stirring frequently.
- Remove from heat, and add pumpkin.
- Remove to serving bowls, and add milk, if using.
- Sprinkle with cinnamon.
- Serve warm.
Nutrition Facts : Calories 368.2, Fat 3.5, SaturatedFat 0.7, Sodium 361.2, Carbohydrate 79.1, Fiber 19.3, Sugar 0.5, Protein 8.5
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