Pumpkin Pie Oatmeal with Honey Yogurt
- 1 cup uncooked old-fashioned rolled or steel-cut oats (use gluten-free if desired)
- 3 cups milk
- ½ cup canned pumpkin puree
- 6 ounces honey-flavored Greek yogurt
- 1 tablespoon butter
- 2 teaspoons brown sugar
- ½ section low-fat cinnamon honey graham cracker, crumbled
Protein: 11 g
Carbohydrate: 31 g
Fiber: 3 g
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 13 mg
Calcium: 25% DV
Sodium: 100 mg
Soak oatmeal in milk in the refrigerator overnight in a covered bowl.
Follow package directions for cooking, 10 to 30 minutes, depending on type of oats, stirring constantly. Oatmeal is done when it is thick and creamy.
In a small microwaveable bowl, combine butter and brown sugar. Microwave 20 seconds or until melted. In a separate bowl, mix the pumpkin with the yogurt. Mix with oatmeal. Add the melted brown sugar and butter and mix together. Crumble graham cracker on top.
Nutrition information calculated with nonfat milk and low-fat Greek yogurt