Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin spice oatmeal, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
If anyone says they don’t like pumpkin spice, there’s something seriously the matter with them.
This flavor is to die for. It’s soothing and warms you up, but lightly satisfying. Those spices are undeniably fall and I get so excited every time the season rolls around to try the different things offered everywhere that are pumpkin spice-laden. This oatmeal is a new one for me, and I am already in love with it! The best thing about this is that I already love oatmeal on a chilly morning. It’s the perfect start to the day, as it’s so versatile for ingredients. You can add anything in there from dried fruit to syrup and honey, to nuts and seeds and so much more.
Making it pumpkin flavor adds a whole new dimension to what we can do. I even topped mine with a squirt of Reddi Whip, because why not?
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Quick Tip: Serve with warm, buttered toast!