it totally rocks a bowl of oatmeal.

But, before I tell you the recipe, I have to back up a little.

I love LOVE pumpkin bread.  But, as I’ve mentioned on here before, I’m on a crummy diet.  On this diet, gluten is not allowed.  Milk is not allowed.  Sugar is not allowed.  See, totally crummy.  Except, a little bit of butter is allowed per day.  And so, one day as I was eating my oatmeal while missing (mourning the lack of ) pumpkin bread, I got the idea to make myself some pumpkin bread (minus the bread) oatmeal.  And I decided to put my little bit of butter that I can have each day on the top.

I use steel cut oats for this recipe.  Every Sunday night  I make myself a batch to carry me though the week.  Then I can enjoy hot breakfast for a week and have to only wash the pan once.  Win, win.  I use around 1/3 cup of these plain, cooked oats and mix in whatever I want for that particular day.  If it is a day that I want pumpkin, then the ingredients and proportions look sort of like this:

1/3 cup cooked steel cut oatmeal

2 T. or more toasted nuts (pecans and walnuts are great)

1/4 cup dried cranberries or raisins

1/4 cup pumpkin puree

dash cinnamon

drizzle of maple syrup (I usually don’t do this because I don’t like sugar in the morning…it tastes great with these flavors, though)

drizzle of browned butter

splash of almond milk, if needed

So, put the pumpkin, oatmeal, dried fruit, cinnamon and almond milk (if desired) in a bowl.  Warm  in the microwave for a few minutes.  Stir it a few times during heating.  Remove from the microwave and top with the nuts, brown butter and maple syrup.

 

Happy first of November, y’all!