Pumpkin-Maple-Cinnamon Oatmeal For Two
I’ve been eating breakfast at 11am lately, so it’s more like brunch! Kind of a weird habit, it’s mostly because I don’t finish my workout until 10:30!
Well, today I had to get a little creative with breakfast since we are out of bananas, spinach AND yogurt.
I had a half-empty (half-full?) can of pumpkin sitting in the fridge so I thought pumpkin oatmeal sounded fantastic!
I have done TONS of oatmeal experimentations and usually they don’t come out so wonderful. My common problems are the oats are too runny or don’t have great taste.
But I think I’m finally mastering the art of oatmeal making (yes, it’s an art) because my pumpkin oats were fabulous!
I have learned that I love cooking my oats on low temperatures for a looong time. I feel like it just turns out better that way, the flavors have a longer time to meld together and the oats stay a little chewy.
PUMPKIN-MAPLE-CINNAMON OATMEAL FOR TWO
– 2/3 cup oats
– 1 cup water
– 1 cup milk
– 1 Tbsp. cinnamon
– 1/3 t. ground ginger, 1/3 t. nutmeg
– 1/2 t. vanilla extract
– 1/3 t. maple extract
– 1/2 cup canned pumpkin puree
– 1 Tbsp. chia seeds (optional)
Add the oats, liquid, spices and extract to a small pot and turn the heat to a medium-low setting. Whisk the mixture together and let them cook for 15-20 minutes until the mixture is thick and the oats are done. Towards the end of the cooking, whisk in the pumpkin and chia seeds. Serves 2.
I was thinking maple syrup would be excellent on top, but it’s Sugar-Free Week Day 2, so I refrained!
We garnished ours with shredded coconut, chopped walnuts and cashew butter from Artisana. I love the cashew butter, the only ingredients are organic cashews and it is wonderfully creamy and delicious. Much better than my homemade cashew butter!
I always ask you guys a question, so let’s switch it up. How about you ask me a question! Here’s your chance to ask me, silly or serious…whatever you want!