Pumpkin Spice Oatmeal with Toasted Pecans

This breakfast is downright decadent–like a pumpkin pie in a bowl. Don’t let its sumptuousness rob you of pleasure though, this oatmeal is super-healthy too. It’s loaded with fiber from the pumpkin and whole grain goodness from the oats.

pumpkin-spiced-oatmeal-recipe2 cups cooked steel cut oats
1 cup canned pumpkin (half a 15-ounce can)
1/2 cup low-fat milk
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
1/4 cup pecans, toasted and crumbled

Stir together all ingredients except nuts in a medium saucepan over medium heat until heated through.

Spoon into bowls and top with crumbled pecans.

Serves 4

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8 Replies to “Pumpkin Spice Oatmeal with Toasted Pecans”

  1. Pingback: Basic Steel Cut Oatmeal | Nourish Network

  2. Love this.

    I made a huge pot of steel cut oats for breakfast this morning, ate a little, and stuck the rest in the fridge. I’m so proud of myself for taking the 25 minutes to invest in a several days of future hot breakfasts. Tomorrow will be easy-peasy!

  3. Cheryl . . . Good for you! It is a great investment. We had some leftovers (plain, not from this recipe) last night even, sauteed with diced sweet potato, kale and sausage. So good.

    Brenda . . . You nailed the description. Enjoy!

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  5. Pingback: Mini Pumpkin Oatmeal Muffins | Nourish Network

  6. Oh hello! This sounds super yummy! I love Fall when all the wonderful pumpkin flavored things come out and this is just another wonderful excuse to eat pumpkin.

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