Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Watch how to make this recipe.
Pumpkin Pie Oatmeal
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- Total: 8 min
- Prep: 5 min
- Cook: 3 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 747
- Total Fat
- 27 g
- Saturated Fat
- 10 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 12 g
- Sugar
- 17 g
- Protein
- 29 g
- Cholesterol
- 49 mg
- Sodium
- 193 mg
- Total: 8 min
- Prep: 5 min
- Cook: 3 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 747
- Total Fat
- 27 g
- Saturated Fat
- 10 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 12 g
- Sugar
- 17 g
- Protein
- 29 g
- Cholesterol
- 49 mg
- Sodium
- 193 mg
Ingredients
Directions
- In a saucepan, combine evaporated milk and pumpkin pie filling. Bring to a boil over medium-high heat. Add oats; cook and stir for 1 minute or until thickened. Stir in 2 tablespoons of the pecans. Top each serving with some of the remaining 1 tablespoon pecans.
