Pumpkin Pie Oatmeal

1 cup dry oats, cooked
1/2 cup pumpkin purée
1 tsp. pumpkin pie spice
4 egg whites (optional)
1/4 cup pecans per serving
Maple syrup to taste

Cook the oats according to package directions.
In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.
Put some oats in a bowl and top with pecans and maple syrup.
(Recipe and photo from Clean Eating.)

Oatmeal Breakfast Bars

4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
1 cup of add-ins such as miniature semisweet chocolate chips or other chips, raisins, craisins or other dried fruit, nuts or a combination (chocolate chip and pistachio-craisin are pictured)

Preheat oven to 325 degrees F. Lightly grease one 9 inch square pan or a 9 x 13 inch pan, depending on how thick you like your bars.
In a large mixing bowl combine all the ingredients down to the add-ins, mixing well. Stir in the add-ins. Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

The Best and Easiest Way To Cook Steel-Cut Oatmeal

Perfect for National Oatmeal Day; October 29.

I never liked cooked oatmeal before I found this recipe because I couldn't stand the texture. This oatmeal is not mushy. It is soft enough to eat, but still has some body and crunch to it. My husband adds sliced almonds to it for added crunch and protein. The only drawback to this recipe is that you have to think of it the night before...

4 cups milk (not water)
1 cup steel cut oats

1/2- 1 cup milk

Butter, Brown sugar, cinnamon, honey, nuts or whatever you like to add to your oatmeal

The night before — while you’re cleaning up the dinner dishes, pour the 4 cups of milk and the oats into a saucepan. Cover, and put in the refrigerator so that the milk can soften the shell of the oats.

In the morning, pull out saucepan, and heat the oat-milk mixture on the stove until it boils. Boil 5 minutes, stirring to prevent sticking on the bottom. Remove from heat, let sit for a couple of minutes. Stir in 1/2- 1 cup milk to prevent a crust from forming.