All of your cozy drink submissions from last week’s giveaway had me jonesing for something comforting (thank you for your wonderful entries!). And with autumn debuting tomorrow, I felt as if a bowl of something warm and pumpkin-y would be the way to start it off right. I’ve been on an oatmeal kick all summer, teetering between stovetop oats and a simple overnight variation. My technique here utilizes both methods, the overnight and the stovetop, yielding a thick and rich oatmeal that cooks up in five minutes (or less) – can I get a hooray from those of us who have a difficult time operating a gas stove with one eye open first thing in the morning? Now you can be half asleep and nail and scrumptious breakfast too.
The tart yogurt and sweet, crisp apples finish this bowl off perfectly. I keep the oatmeal lightly sweetened and let the apples balance the creamy, spiced pumpkin oats. This is a breakfast that will keep you feeling full and balanced all morning. Simpler recipe ideas have been catching my attention lately, not wishing to spend too much time preparing a meal. I’ve been sketching out recipes during brainstorming sessions, coming up with ten to twenty ideas at a time, waiting for one to jump out at me to pursue in the kitchen. Each time it ends with me drinking another green smoothie and reorganizing a nook of our house. I just haven’t been “feeling it” and am letting this passion-lull run it’s course. I know it will end and I will hop-to-it, whipping up a recipe testing storm. But for now, I drink green smoothies, eat the same mixing-bowl-sized salad every day, and simmer pots of oatmeal in the morning.
Something that helps when it comes to “lulls” in any area of my life are having thing’s to look forward to, such as trips or traditions. Like going apple picking with Scott at a place nearby I discovered, and visiting Disneyland with it’s Halloween decorations in October. Then there is the corn maze I’m determined to find, the trip to the mountains to see the leaves changing colors, and plenty of warm sunsets on the beach still as we wait out the souther CA “Indian summer”. There are a few mini-series I want to try to do here throughout the fall season, and am hard-pressed to not have every recipe be something sweet *wink wink* (read: I need to stop watching re-runs of the Great British Baking Show). I’ve also recently taken up pilates classes to compliment my running (after ditching the weight training), and Scott and I are looking into a rock climbing gym membership! We also went kayaking in the back bay this past weekend and are planning on doing that more often too. In the midst of this lull something feels fresh and alive. Like things are changing and becoming new. How do you deal with the lulls in life? What are you most looking forward to this season? I hope you are well and enjoy your week, friends. Till next time – xx.
5 MINUTE COZY BOWL OF PUMPKIN OATS
Makes 1 good sized, or 2 medium, servings.
3/4 cup rolled oats (I use sprouted)
1 1/4 cup boiling water
1/4 cup nut milk
1/4 cup pumpkin puree
1 tablespoon almond butter
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
few spoonfuls of plant based yogurt
Place the oats in a heat proof glass jar. Pour the boiling water over, and lightly cover with a towel. Let sit until water is absorbed and the oats are plump. Secure with a lid, and place in the refrigerator over night.
In the morning, add your jar of precooked oats to a saucepan on the stove. Add the remaining ingredients and turn the burner on high. Stir with a wooden spoon until all of the ingredients have blended together. Continue stirring as the mixture comes to a simmer. Once thickened to your liking (for me, that is usually one minute of stirring once it has begun to simmer), transfer to a bowl (or two bowls) and top with a few dollops of plant based yogurt and diced apples. Serve warm.