Oh yes: I had pumpkin pie for breakfast this morning—creamy, rich, pumpkin pie oatmeal, that is. And I’ll be eating this healthy-but-decadent concoction every morning this week. It’s perfect for Thanksgiving or the day after: substantial enough to keep you full until the main event, but light enough to make up for any post-turkey guilt.
Here’s the trick: Make four servings of oatmeal on the stove top, according to package directions (I like steel-cut oats, but old-fashioned work, too). When it’s almost cooked, stir in 1/2 can pumpkin puree, 2 tsp. pumpkin pie spice, and a dash of salt. Then you could swirl in maple syrup or brown sugar, but I have a better idea: top bowls of pumpkin pie oatmeal with leftover cake frosting (I used this carrot cake frosting) or whipped cream.
Of course, come Friday, I might just succumb to straight-up pumpkin pie for breakfast, but this oatmeal is tough competition.