Today is a work-from-home day (thanks, “thundersnow”), which means I have ample time to make a delicious, filling breakfast.
Breakfast is my favorite meal of the day, and I never skip it. I usually pack something to eat when I get to the office (toast/PB/banana or fruit/yogurt/granola), but when I’m home and have time I really love oatmeal. Even in the summer. And not the instant or microwave kind — the slow-cooked, stovetop variety. I’ve experimented with a lot of toppings beyond the usual brown sugar, and my favorite by far is pumpkin pie oatmeal.
Now, this only works when you can find canned pumpkin (NOT pie filling) at the grocery store, but I tend to stock up so I can use it outside of fall/winter.
- 2/3 cup rolled oats (not instant)
- 1 1/3 cup milk
- 2 spoonfuls pumpkin puree
- 1 spoonful brown sugar
- Chopped walnuts and raisins
- Several sprinkles cinnamon (and pumpkin pie spice, if you have it)
Now, this isn’t an exact science, and every bowl turns out a bit different. You also can experiment with other types of nuts or any other flavors you want. That’s the great thing about oatmeal — it’s a blank slate. And pretty good for you. Plus, pumpkin has great vitamins and minerals and the nuts provide healthy fats and make it filling. I’ll be sure to include more of my favorite oatmeal combinations in the future. Enjoy!
UPDATE: According to Runner’s World, oatmeal is a great pre-run meal (though, admittedly, in a smaller portion and probably with fewer toppings).