This breakfast is downright decadent–like a pumpkin pie in a bowl. Don’t let its sumptuousness rob you of pleasure though, this oatmeal is super-healthy too. It’s loaded with fiber from the pumpkin and whole grain goodness from the oats.

2 cups cooked steel cut oats
1 cup canned pumpkin (half a 15-ounce can)
1/2 cup low-fat milk
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
1/4 cup pecans, toasted and crumbled

Stir together all ingredients except nuts in a medium saucepan over medium heat until heated through.

Spoon into bowls and top with crumbled pecans.

Serves 4