Tuesday, October 29, 2013

2-on-Tuesday: Pummmmpkin Pecan Oatmeal

This is soooo not what I had planned to post, but was such an easy and seasonal breakfast celebration for National Oatmeal Day! Are we goofy Americans or what?

By the way, I'm a sucker for food porn -- lovely photographs of wonderful food! We feast with our eyes, right!? I imagine the wonderful pix I could really post if I had a real camera. Until then, I'll just keep snapping a picture with my old-version iPhone and use various photography apps available.

Pummmpkin Pecan Oatmeal
(as if you needed a recipe)

For an individual serving:

1/2 to 2/3 cup Old Fashioned Oats (because some days I'm hungrier than other days)
Almond Milk (enough to cook the oats in + enough to add afterwards)
2 tablespoons 100% Pure Pumpkin (not the pie filling)
Ground Cinnamon, Nutmeg, Allspice
Agave Nectar (or maple or honey)
Pecans Halves

  • When preparing oatmeal for just me, I opt for the microwave. The oats and almond milk go into a microwaveable bowl and cook for just a quick bit--enough time for the milk to heat and oats begin to bubble.
  • Remove and stir in pumpkin and additional almond milk.
  • Sprinkle spices. Drizzle sweetener. Add pecans.
  • Thank the Lord for a beautiful autumn day with healthy nutritional choices!


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