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Pumpkin Pecan Oatmeal

3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt (optional)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup firmly packed brown sugar
1 (8-ounce) container vanilla low-fat or nonfat yogurt
3 tablespoons coarsely chopped toasted pecans

1. 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.
2. Spoon oatmeal into four cereal bowls. Top with yogurt and pecans.

Makes 7 servings.

Microwave Directions: In 3-quart microwaveable bowl, combine water, pie spice, salt and oats. Microwave on HIGH 6 to 7 minutes for quick oats and 9 to 10 minutes for old fashioned oats or until most of liquid is absorbed. Stir in pumpkin and brown sugar. Microwave on HIGH 30 to 60 seconds. Let stand until desired consistency.

Tips:

• To make your own pumpkin pie spice: Combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store tightly covered.
• To toast pecans: Spread pecans evenly in shallow baking pan. Bake at 400°F 5 to 7 minutes or until deep golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.

Nutritional Information: 1/7 of recipe (1 cup): Calories 180, Calories From Fat 35, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 31g, Dietary Fiber 3g, Protein 6g, Total Sugars 13g.

Recipe provided courtesy of The Quaker Oats Company.