One of my favorite things about the holidays is pumpkin desserts. I indulged in my mom's delicious, homemade, gluten-free pumpkin cake roll over Thanksgiving. I have no idea how many calories that was, but it was worth working out a little harder from now until Christmas. Since I can't eat that everyday, I became inspired to turn my morning oatmeal into a pumpkin pie spiced, low-cal confection. It's no pumpkin cake roll, but it's still pretty darn good.
1 Plain Instant Oatmeal Packet
1 Tbsp. Country Pumpkin Butter (I used Dickinson's brand.)
1 tsp. White Chocolate Morsels
1/4 cup water, boiling
Pumpkin Pie Spice, season to taste ( I used 2 dashes.)
2 Tbsp. Whipped Topping (optional)
Mix the pumpkin pie spice and oats. Then add the pumpkin butter and white chocolate morsels. Add most of the boiling water and mix. The boiling water will melt the white chocolate. Mix until it's creamy. I like my oatmeal to be the consistency of cookie batter. If you don't like it that way, then add more boiling water. If you accidentally add too much water you can cook it for 20-30 seconds in the microwave, and it will thicken up. Let the mixture sit for a minute so that the oats have time to absorb the water. Top with the whipped topping, and enjoy!
Total Calories 195
- Fat 6g
- Carbs 32.5g
- Fiber 3g
- Sugar 12g
- Protein 5g