“Fall”uary Oatmeal

I love fall. In fact, I wish it was fall six months out of the year. With one month of winter, three months of spring, and two months of summer. There’s just something about the crisp air, the changing of the leaves, being able to wear a sweater after suffering through a 95 degree summer, and Halloween…I love Halloween. But here we are in February, and fall is not around the corner. So instead, I like to trick myself into thinking it’s fall outside while I make myself a delicious fall-inspired breakfast.

Is that weird?

It’s Fat Tuesday…

Now is it weird?

I also hate Pączki’s, mainly because the way they are spelled looks nothing like how they are pronounced…

Lil’ bit?

Aaany who….

The best thing I like about living in a major metropolitan area is that I can get anything, at any time. Canned pumpkin in February? Yup! Five cans of pumpkin in February? Double yup! It also helps that we live right around the corner from a Whole Foods….which is also the culprit of our low bank account at the end of the month, thanks to me. Whoops…

But, we have a Trader Joe’s to make up for it.

I’ve decided that mixing in pumpkin puree will make any dish better. And this morning, my breakfast was no exception. Oatmeal is my go-to comfort breakfast, and gives me the most bang for my buck. My energy is high, and my blood sugar levels don’t spike, leaving my body full and satisfied for at least a few hours*. My apologies for the lack of exciting photography. Hopefully as I progress in my blog, it will get better!

“Fall”uary Oatmeal

Makes 1 serving

  • 1/2 cup rolled oats
  • 1 cup water
  • 2 heaping T canned pumpkin (not canned pumpkin pie mix)
  • 2 tsp maple syrup
  • 1/2 tsp cinnamon
  • 2 T dried dark cherries (optional)
  • 2 T dried cranberries (optional)
  • 1 pat of earth balance butter (or other margarine or real butter, also optional)
  • dash of kosher salt

Combine rolled oats and water in a small saucepan and put on high heat. Wait until the mixture starts bubbling up the sides, stir, reduce heat to medium low until oats are at the desired consistency. If you prefer soupier oats, add some more water. Cook oats on low for another minute or so and then turn off. Stir in the canned pumpkin until well incorporated. Add maple syrup, cinnamon, dried dark cherries and dried cranberries, if using. Stir until all combined. Transfer to the bowl of your choosing and place a pat of earth balance butter on top, followed by a dash of kosher salt. Enjoy the sweet and salty warmth of goodness!

Other add-ins/alterations:

  • raw pecans
  • chia seeds
  • brown sugar
  • unsweetened applesauce
  • california or golden raisins
  • nutmeg, pumpkin pie spice, or all-spice!

*I’m one of those weird people who has to eat every three hours or else I turn into the Hulk….just ask my husband.

Do you have any season-inspired meals that you like to make during the off-season??? 

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