o 1 1/2 cups non-fat milk
o 1 1/2 cups water
o 2 1/2 cups quick oats
o 1 15-ounce can pumpkin puree (not pumpkin pie filling)
o 1/2 cup coarsely chopped pecans
o 1/2 cup packed brown sugar
o 1 1/2 teaspoons pumpkin pie spice
o 1 teaspoon cinnamon
o 1 teaspoon vanilla
o 1/2 teaspoon salt
o 3/4 dried cranberries
1. Bring the milk and water to a boil in a saucepan that’s large enough to prevent boil-overs.
2. Reduce the heat to low. Add the oats and then stir in all other ingredients except cranberries.
3. Continue cooking for 2-3 minutes until oats are done and oatmeal is thickened to your liking.
4. Serve with cranberries, either stirred in or sprinkled on top.
*photo Two Healthy Kitchens0 57