Single serving easy pumpkin pie oatmeal

StaceyJ75 · November 2011

I've been reading all of the recipes for this on here and I've been dying to try them out. I tried one yesterday morning and somehow added too much nutmeg which wasn't so good. I reevaluated and rewrote my recipe this morning and got something amazing!

1 packet Quaker regular flavoured oatmeal (100 cals)
1/4 cup Canned Pumpkin (23 cals)
2/3 cup water
1/4 tsp Pumpkin Pie spice (1 cal)

I put it all in the microwave for one minute. After it came out, I added two packets of sweetener (0 cals).

It was yummy, felt like a treat, and very filling.

If you want more of a treat, I'd suggest adding a few tablespoons of Low-Fat Cool Whip (approx. 8 cals each)

**I should note: After yesterday's failure, I went out and bought some Pumpkin Pie Spice. Well worth the 3 bucks!**

JennLifts · November 2011

Here's another....

CREAMY PUMPKIN PROTEIN OATMEAL
Servings: 1
Prep Time: 5 minutes
Bake Time: 30 minutes
Preheat Oven: 350 degrees

Ingredients
1/4 cup canned pumpkin puree
1/2 cup old-fashioned oats
1/4 tsp baking powder
1/2 tsp pumpkin pie spice or cinnamon
2 egg whites
1/4 cup Fage Total 0% plain Greek yogurt
1/2 cup unsweetened Vanilla Almond Milk
2 Stevia packets
2 TBS sugar-free Torani Pumpkin Pie or Brown Sugar & Cinnamon syrup

Directions
In a large blender, mix all of your ingredients together till smooth and creamy. Lightly spray an oven-safe bowl with olive oil. Pour your pumpkin mixture into bowl and place in oven at 350 degrees for 30 minutes. Remove from oven and stir immediately. Let it cool for 5 to 8 minutes before eating.

Stephanie.Fitness Tip:
If the middle of your oatmeal seems runny, bake for another 5 minutes. When you pull your oatmeal out of the oven, stir it and let it sit. This will help it set up more. If your oatmeal seems too dry, add some extra almond milk after baking it and stir it in until you have the perfect consistency you are looking for.

Nutrition Facts:
Calories: 259
Carbs: 36g
Fats: 5g
Proteins: 20g
Fiber: 7.5g
Sugar: 6g

msmayor · November 2011

bump

this is a keeper!

menjivas · November 2011

Awesome! Thanks for both recipes!

Asil76 · November 2011

Thanks, I will give that a try when I am short on time...this is what I normally make (found the recipe on here:)

Baked Pumpkin Pie Oatmeal

15 oz can pumpkin puree (not the pumpkin pie filling, the pure pumpkin)
1/2 cup brown sugar
2 eggs
1 tsp pumpkin pie spice (I'm going to double this next time as I didn't think the spice flavor came through much)
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla extract (I'm a vanilla fan and used a generous splash)
1 1/2 cup milk (I used skim milk)
2 1/2 cups old-fashioned oats

Preheat the oven to 350 degrees. Whisk together the pumpkin, brown sugar, eggs, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk, then stir in the dry oats. Coat an 8x8 or 9x11 baking dish with Pam non-stick spray. Pour in the pumpkin oat mixture and cover with foil. Bake covered for 30 minutes, then remove the foil and bake another 15 minutes.

Serve hot or cold, can microwave the leftovers. Serving sugestions are to add milk, maple syrup, whipped cream, or nuts. I liked it plain but warm, my kids liked it best warm with syrup. I thought about adding a few chocolate chips next time as we like pumpkin chocolate chip muffins.

You can substitute plain yogurt for 1/2 cup of the milk but it will probably take a little longer to bake.

Nutrtion Info, going by the straight recipe above:

8x8 dish (cut into 6 pieces)
271 calories
10g protein
5g fiber
4g fat
51g carb
67 sodium

9x11 dish (cut into 8 pieces)
203 calories
7 protein
4 fiber
3 fat
38 carb
51 sodium