Thursday, June 23, 2011

Pumpkin Pie Oatmeal Parfait

Per Serving (entire recipe): 7 Points+
292 calories, 7.25g fat, 542mg sodium, 51g carbs, 7g fiber, 7.5g sugars, 7g protein

The recipe: "300 under 300", pages 38 - 39

Wow, three breakfast recipes in a row!  I must be trying to satisfy some sort of craving or something.  This is another oatmeal recipe that is more like a dessert than a breakfast.  Yum!  This one was very good.  It did remind me of a pumpkin pie, but a little less sweet.  I shared mine with my two-year-old son, and he enjoyed most of it as well.  He said he didn't like the oatmeal part much, but he definitely liked the pudding, graham cracker, and whipped cream parts.  I again used Cool Whip on top instead of Reddi Wip, since that is what I had on hand.  It shouldn't change the flavor much by using a different whipped topping, though.

One thing I didn't realize when I started cooking this recipe was that the oatmeal needs to be chilled for an hour and a half after it is cooked.  Oops!  I had planned on eating this for breakfast, not realizing that it was a cold dish.  On her website, Hungry Girl recommends making the oatmeal the night before and chilling overnight.  That way, when you wake up in the morning, it will be ready to be made into a parfait.

I just ended up making it about two hours later as a (very filling) morning snack.  I really liked it, but it was definitely a little too filling to be eaten as a snack.  I wasn't hungry for lunch until later than usual, so it threw off my whole eating schedule for the day.  I would recommend following HG's advice and chilling overnight if you want to eat it for breakfast.  This recipe would make a filling, delicious breakfast or a yummy dessert.  Mmmm!

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