It was a damp, rainy, grey day. It was September. In New England. Anyone sense a theme here? (Dear Weather Gods. Please tell me this isn't what awaits us this fall and it just so happened that this weather was how things unfolded coincidentally for a couple weekends in a row...)
Okay, so back to the bleak weather. I had come back from a great half marathon training run. And needed not only to refuel, but reheat myself. Oatmeal and I have been great friends these past couple months and it's a great go-to breakfast. But this particular fall morning, I was craving something different. Something....
Oh yeah. There's a pumpkin pie smoothie that's been bookmarked on my recipes page for awhile now. But I wasn't feeling this smoothie. But pumpkin....
Bam. Pumpkin Pie Oatmeal. Now we're talking. Thanks to fANNEtastic Food for the inspiration.
Pumpkin Pie Oatmeal Ingredients 1/2 cup old-fashioned oats 1/2 cup almond milk 1 ripe banana, sliced 2 dashes cinnamon 1/4 cup pureed canned pumpkin 1 dash ground cloves 1 dash ground nutmeg Handful frozen blueberries (optional but you should add these!)
Directions 1. Put the oats, milk, sliced banana, and cinnamon into a small pot on the stove.
2. Stir continuously over medium high heat for about 5 minutes, or until the mixture gets thick and creamy (and starts bubbling). Stir in the frozen blueberries now, if you like.
3. Turn down heat to medium low and add the canned pumpkin and a dash each of ground cloves and ground nutmeg.
4. Serve hot and enjoy!