1/2 cup oats (rolled oats, quick cooking are fine, but I don’t find the texture to be as satisfying)
1 cup low-fat milk (skim, soy, whatever you like. You can make oatmeal with water instead of milk, but the milk makes it creamier and more filling. The extra protein kick isn’t bad, either!)
1 apple (chopped()

1/3 cup pureed pumpkin (canned pumpkin not the pie filling. The straight up pumpkin. if you don’t have/can’t find this, this oatmeal will be delicious)
Brown sugar or splenda (or something similar, if you like your oats sweet which I do maple syrup is great!)
Spices (I love Pumpkin Pie spice, but it’s hard to find for a reasonable price year round. cinnamon works, too, or any spice that you like)

Nutritional

Serving Size: 1 (235.6 g)
Calories 259
Total Fat - 6.8 g
Saturated Fat - 2.8 g
Cholesterol - 13.5 mg
Sodium - 129.6 mg
Total Carbohydrate - 40.1 g
Dietary Fiber - 4.9 g
Sugars - 12.1 g
Protein - 10.9 g
Calcium - 168.7 mg
Iron - 2.1 mg
Vitamin C - 3.9 mg
Thiamin - 0.4 mg

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Add the chopped up apple, oats in the bowl (make sure you’re using a big microwave safe bowl. Add the milk, and then squash your pumpkin down in to it all.

Step 2

Mix it all together until the pumpkin has all dispersed into the milk, and then stick it in the microwave for let’s say 5 minutes (watch the oatmeal to make sure it doesn’t overflow and create a disaster in your microwave!). When it bubbles up over the top of the bowl (which it will), open the door, mix it around, and then continue to cook it. You want the liquid to all be absorbed into the oats. For me, it bubbles over the top 2 or 3 times before it’s ready.