Happy Thanksgiving week Americans! Hopefully you’re not too stressed!
I haven’t had a proper Thanksgiving since 2013. For Canadian Thanksgiving this year Paul and I were Spain and last year we were in Sicily so I’m hoping we’ll be around for 2016. I need some stuffing in my life!
Is it weird that oatmeal is is one of my simple comforts? I love how versatile it is and find that there really isn’t a limit to the flavours you can create.
On this blog you can find banana and streusel topped oatmeal, carrot cake oatmeal, strawberry nutella oatmeal, bananas foster oatmeal, honeyed rhubarb oatmeal, banana walnut oatmeal, coconut milk breakfast quinoa, and another recipe for pumpkin oatmeal.
I love them all.
I have three main ways that I “do oatmeal” : (1) overnight oats, (2) steel cut oats, and (3) rolled oats.
Steel cut oats take a bit more time to make, so I find that rolled oats are a good choice for during the week. I made this oatmeal with the last of my pureed pumpkin *sniff* and seriously fell in love. I adore chai tea, pumpkin pie, oatmeal, pecans and coconut whip so why not throw all these things together?!?
And so, this wonderful breakfast creation was born. It takes a total of 15 minutes and really warms my heart. I hope you like it too!
- 1/2 cup water
- 1/2 cup milk
- 1 chai tea bag
- 1/2 cup rolled oats
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup pure pumpkin puree
- A few crushed pecans, for topping (optional)
- Coconut whip, for topping (optional)
- In a small saucepan over medium heat, combine the water, milk, chai tea bag, and oats and bring to a boil. Once boiling, remove and discard the chai tea bag and stir in the brown sugar, cinnamon and salt. Turn down the heat to medium-low and simmer for about 8 minutes, stirring frequently. Add the pumpkin puree and continue to cook for another minute, stirring to combine.
- Place oat mixture into a bowl and top with chopped pecans (and some coconut whipped cream if you're feeling fancy). Enjoy hot.
MAKE IT GLUTEN FREE: use gluten free rolled oats.
MAKE IT VEGAN: use almond milk as your milk of choice.
If you want to make the coconut whipped cream there is a great tutorial on Minimalist Baker!