I eat oatmeal nearly every morning for breakfast. I’ve trained myself into a routine for consistency and health purposes. I open up a packet of plain oatmeal, microwave it with some water, and add just enough brown sugar and cinnamon to make it edible. I eat it quickly while skimming my email and the news and then I head to the gym or go for a run (honestly, I tell people I go on ‘runs’ but I truly only walk).
Having a bowl of bland, nutritious oatmeal every morning seems to make me feel a little less guilty for some of the questionable food decisions I’m sure to make later in the day. It’s not fancy and it’s really not even very good, but it fills me up and helps get my day started in a positive way.
Before I continue, I do want to say that oatmeal is horrible to photograph. I tried for a very long time to get delicious, appetizing photos of the oatmeal and I got very frustrated and ended up stress eating Cheetos. So please, just take my word for it and know that this pumpkin oatmeal is delicious even though it’s not photogenic.
On weekends, my normal oatmeal doesn’t cut it. I need something more exciting. Oatmeal is a great blank canvas and it just takes a little bit of creativity to turn it into an indulgent dish worthy of a Saturday or Sunday morning breakfast.
Oatmeal is a natural choice for breakfast when the weather gets colder in the fall and winter months. Pumpkin makes oatmeal richer and heartier and the warm spices make it a welcome addition on any fall breakfast table. The maple pouring cream adds a decadent creamy sauce that takes it over the top. This is a perfect Halloween morning breakfast, holiday brunch addition, or a semi-indulgant way to start off your Thanksgiving day feast.
Pumpkin Oatmeal with Maple Pouring Cream Recipe
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