I’m something of an oatmeal fanatic. I eat it almost every morning, even during the summer. Hot oatmeal is one of the few low-fat breakfast foods that gives me enough energy to make it through until lunch. As boring as eating oatmeal every day may sound, there are many low-fat ways to vary it, without resorting to the somewhat over-sugary, slightly chemical-tasting flavored instant oatmeal varieties.

Some days I simply add a tablespoon of my favorite preserves; other days I add a swirl of maple syrup or a sprinkling of cinnamon, but there are times when I make it extra-special. One of my favorite variations is pumpkin oatmeal, which is perfect during the fall and winter months.

More Oatmeal Recipes

• Apple Oatmeal
• Pumpkin Oatmeal Muffins
• Cranberry Almond Oatmeal by About’s Guide to Diabetes
• Crockpot Oatmeal by About’s Guide to Southern U.S. Cuisine
• Oatmeal Pancakes by About’s Guide to Bodybuilding

_{Pumpkin Oatmeal Photo © 2006 Fiona Haynes, licensed to About.com}