Pumpkin Pecan Oatmeal

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Serves about 4

2 cups quick cooking oats
1 cup canned pumpkin
1/3 cup brown sugar, packed
1 (8-ounce) container vanilla low-fat or nonfat yogurt
3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 tablespoons coarsely chopped toasted pecans

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 or until most of liquid is absorbed, stirring occasionally. Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired consistency. Spoon oatmeal into four cereal bowls. Top with yogurt and pecans.

Note: Adapted from by Quaker Oats

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