~ Creamy, dreamy pumpkin pie … in a healthy, satisfying breakfast! Super quick and easy, and loaded with delicious nutrition! A fall family favorite, perfect for Thanksgiving morning! ~
This Recipe Is: • Ready in 30 Minutes or Less • Vegetarian • Gluten Free •
Ahhhh … the long Thanksgiving holiday weekend is coming up …
Know what’s good for breakfast?
You know that, right!?!?
It’s sort of a universal truth. It’s really why you should always bake an extra pie (or two).
Mmmmmm … especially sweet, creamy pumpkin pie. With just a hint of cinnamon and pumpkin pie spice.
We all pretend that the turkey is the centerpiece of Thanksgiving, but we secretly know what the real showstopper is. Yep – it’s pumpkin pie!
And on the morning after Thanksgiving, when you rush out the door to the insanity that is Black Friday (oh, you crazy, crazy bargain shoppers – Gretchen will be out there with you!) … or when you come padding into the kitchen in your flannel jammies and bunny slippers (ah, yes, you snuggly sleepyheads – Shelley is proud to call herself one of you!) … what do you really, really want for breakfast? Uh-huh – more pumpkin pie!
Come on – admit it! Maybe you even steal a tiny sliver when you think nobody’s watching. Oh, we get it! Yep – we do it, too!
But can you really serve leftover pumpkin pie to the family for breakfast? And what if you’re hosting overnight guests? Are you planning to call that brunch? No. Not so much.
Once again, we’ve got you covered!
This oatmeal has all the flavor, all the warm spices, all the pumpkiny pumpkiness that you’re craving when you sneak that little wedge of pie out of the fridge. But, it’s so guilt-free! Yeah – kinda what you need after that big meal the day before, right?
And it’s super-fast! As in, really almost as fast as cutting a tiny sliver off that pie … and then another tiny sliver … and another …
In fact, you really can whip this together in 10 minutes flat! If you’re off to the sales and need some serious stick-to-your ribs nourishment to keep you energized, then this is just the thing! And in only 10 minutes, you’ll still be able to score that big-screen TV (while supplies last)!
Or, you can be the hostess with the mostess, and at whatever point your family and overnight guests come stumbling down the stairs hoping for some coffee and brunch … why, you’ll be ready with this delicious oatmeal in a jiffy!
- 1 1/2 cups nonfat milk
- 1 1/2 cups water
- 2 1/2 cups quick oats
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup coarsely chopped pecans
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
- Bring the milk and water to a boil in a saucepan that's large enough to prevent boil-overs.
- Reduce the heat to low. Add the oats and then stir in all other ingredients except cranberries.
- Continue cooking for 2-3 minutes until oats are done and oatmeal is thickened to your liking.
- Serve with cranberries, either stirred in or sprinkled on top.
Nutrition Information:Yield: 8 1/2 servings Serving Size: 3/4 cup
Amount Per Serving: Calories: 252Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 215mgCarbohydrates: 45gFiber: 5gSugar: 27gProtein: 6g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
This was vaguely inspired by the recipe for Baked Pumpkin Pie Oatmeal from Budget Bytes.