Creamy Pumpkin Pecan Oatmeal

Creamy Pumpkin Pecan Oatmeal

(1 serving)    Printable Version
  • For pumpkin filling:
  • 1 can Libby's Pumpkin Puree
  • 1 Tablespoon of I Can't Believe It's Not Butter Fat-Free
  • splenda (1/2 to 3/4 cups or to taste depending on how sweet you want it)
  • 1/2 teaspoon ground allspice (fresh ground is best)
  • cinnamon (about 1/2 Tablespoon)
  • 1 pinch salt

  • For the oatmeal
  • 1/2 cup old fashioned oats
  • 1/4 cup water
  • 1 cup 8th Continent light soy milk
  • 1 pinch salt
  • 1/2 cup pumpkin filling (recipe above)
  • 1/4 teaspoon cinnamon (more if you like a lot of cinnamon)
  • 1 teaspoon vanilla
  • 1 teaspoon Captain Morgan's original spiced rum
  • splenda (to taste - I used 1/2 cup)
  • 1 ounce chopped pecans
Preparing the pumpkin filling:

**In a medium size bowl whisk all the above ingredients. Blend until well incorporated. Taste it and add more splenda or cinnamon until it reminds you of cold pumpkin pie filling. Set aside.

Preparing the oatmeal:

In a medium size sauce pan add the cold milk, water, oats and salt and then turn on to high heat and bring to just a boil stirring constantly, once bubbles start to break the surface, reduce to medium heat and add pumpkin filling and cinnamon(**), mix until lumps are gone, then add vanilla and rum continue to stir until thick and creamy (just a few minutes). Finally fold in splenda(**), pecans and butter. Remove from heat and cover with tight fitting lid, let stand 3-5 minutes as oatmeal will thicken even more as it sits.

Notes From Recipe Submitter:

I made this as a single serving, so that's how I wrote the recipe. Obviously the recipe can be multiplied to your needs. I didn't really measure the cinnamon or the splenda, I just kind of eyeballed it and tasted the filling and oatmeal until it was the right amount of cinnamon and the right amount of sweetness that I like, so those measurements are approximate, but everything else is the exact measurement.

*You will not use all the pumpkin for this recipe if you are only making a couple of servings, but you can save the filling and use it again in your favorite pancake, muffin, bread, scone or any other hot cereal recipe.

**I like mine very sweet, cinnamony and very thick, so I used a lot of splenda and a lot of cinnamon. I cooked it until the rubber spatula left a clear trail on the bottom of the sauce pan when stirring, and then when it cooled it was the consistency of tapioca pudding. Feel free to adjust cinnamon, sweetness and cooking time to your individual taste.

I just made this and I love it, 400 calories per serving. I have been craving pumpkin lately and this just hit the spot.

Mr Breakfast would like to thank brandie86 for this recipe.

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