But despite how much I love my job, I am pretty busy most mornings as I’m sure most of you can relate to. I rarely ever cook myself breakfast, usually relying on quick and easy things like smoothies, or granola with fruit and kefir.
On my last day off, I woke up to a snowy grey sky and decided to cook something warm and hearty for breakfast. I had a bit of extra time, so why not? I wanted to use some warming spices, and I had some pumpkin puree in the fridge so I thought a pumpkin pie favour would be perfect for that dreary morning.
The banana was a really nice touch. The chunks melted into the oatmeal so you couldn’t really tell they were there, though occasionally you would get a little hint of sweet banana. Heavenly. Just because Christmas is over, doesn’t mean you can’t still indulge in delicious (healthy) foods!
If you want to try your hand at homemade almond milk, let me assure you it is super simple. Blend 1 cup of almonds with 4 cups of water. Strain the almond pulp in a fine-mesh strainer or a nut-milk bag. Freeze the pulp and use in most recipes as you would almond flour.
- Place rolled oats, almond milk, banana, walnuts, cinnamon, cloves, nutmeg, and sea salt in a small saucepan over medium heat. When bubbling, stir constantly for about 5 minutes until the oats have absorbed most of the liquid. Add the pumpkin puree, stir well, and cook a little longer if necessary to reach desired thickness.
- Pour oatmeal into two bowls and top with extra walnuts and a drizzle of maple syrup.