Last I wrote, I was just moving into my new place and incredibly stressed. Living out of boxes is one thing; baking out of boxes is another. I’m only slightly more settled now, and coming off two crazy weeks of baked good orders. Just when it looked like I was going to be able to start writing again, my laptop — which had been clinging to its last life for the last six months now — took its very last breath. Worse still, all of my food photos from the last year+ are — err, were on there.
Fortunately, I came up with a new recipe (and new photos) to share while I work out this computer quandary: pumpkin spice oatmeal — the perfect breakfast for any fall morning.
♦1/2 c. quick oats
♦1/2 c. water
♦1/2 c. almond milk (regular milk works perfectly well, too!)
♦1/4 tsp. salt
♦3 tbs. canned pumpkin
♦2 tsp. cinnamon
♦1 tsp. nutmeg
♦1/4 tsp. ginger
♦1-1/2 tbs. brown sugar
Combine oats, water, milk and salt in small saucepan. Heat over medium heat until mixture starts to simmer and thicken. Add pumpkin, cinnamon, nutmeg and ginger, and mix until well combined. Pour into bowl and let stand to thicken for one minute. Sprinkle brown sugar on top, and enjoy. Makes one serving.
Total time? 10 minutes.
Cost? $2.19 canister of quick oats, $1.59 can of pumpkin, $2.64 almond milk.
Overall success relative to expectations? 9 out of 10. Whenever fall comes around, I buy a can of pumpkin and put it in just about anything I can think of. Given my newfound, not-so-secret love for oatmeal, it was only a matter of time before I was eating pumpkin for breakfast. Didn’t disappoint, either. The brown sugar is a must because the dish isn’t sweet enough on its own, but you don’t have to overdo it. If you’re short on time in the mornings, drop this in a mug and take it to go.