Pumpkin Spice Oatmeal
/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.
![pumpkin spice oatmeal](static/picture/5129903762_e9e010472f.jpg)
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.