Pumpkin Spice Oatmeal
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I like to wake up and eat hot, nutritious breakfasts. I don't care if its a cold winter day, where the cereal will warm my insides and keep them warm on the walk to school, or if its a hot summer day and my insides will slowly roast for the next couple hours. It just isn't a good start to the day if there isn't a steaming bowl of cereal in front of me.
Almost every single morning for the past 18 years, I have eaten a large bowl of Coco Wheats for breakfast. By now, I don't even really taste the coco wheats--they have just become a part of my morning routine. I bet I could make them blindfolded. I cook them methodically. Put in exactly the same amount of sugar. The same amount of milk. Make sure I get exactly the right amount of lumps. It's has become an art form.
So last night, when my dinner choices consisted of Coco Wheats, Cream of Wheat, and oatmeal, I was okay with this. My cupboards may resemble those of an old woman, but I can't help but love the subtly sweet, easily digestible, creamy wheat and oat cereals. And so I made this pumpkin spice oatmeal again for dinner. And it was wonderful.
This pumpkin spice oatmeal tastes like pumpkin pie. And you get to eat it for breakfast! And its healthy! I love letting the brown sugar melt on top. It makes brown, sugary rivers through the oats and it reminds me a crème brûlée. This oatmeal tricks your mind into thinking you are eating a decadent dessert for breakfast (but your body is happy from all the nutrition). The perfect breakfast for a brisk autumn morning.
Pumpkin Spice Oatmeal
Yields 2 servings
1 1/2 cups soy or almond milk (regular milk can also be substituted)
1 cup pumpkin puree, fresh or canned
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup rolled oats
2 tablespoons brown sugar
In a large saucepan, whisk together the milk, pumpkin puree, and spices and heat the mixture on medium heat. When it starts to boil, add the rolled oats and cook for 7 to 10 minutes, stirring occassionally, until the oats are soft and the liquid has been absorbed.
Pour into a bowl, top each serving with a tablespoon of brown sugar, and enjoy your nice, hot, nutritious breakfast.
