Breakfast: Pumpkin Pecan Oatmeal

For a seasonal twist on a classic cold-weather breakfast treat, stir sweet, vitamin-packed pumpkin into your morning oatmeal.

Ingredients

3 c. water
1 tsp. pumpkin pie spice
1/4 tsp. Salt (optional)
2 c. Quaker® Oats (quick or old fashioned)
1 c. canned pumpkin (not pumpkin pie filling)
1/3 c. firmly packed brown sugar
1 container vanilla low-fat or nonfat yogurt
3 tbsp. coarsely chopped toasted pecans

Instructions

In medium saucepan, bring water, pie spice and salt to a boil; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired consistency.
Spoon oatmeal into four cereal bowls. Top with yogurt and pecans.

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