pumpkin pecan oatmeal

For the next month or so, I should rename this blog pump(kin)s & iron because that’s all I want to eat. So I hope you all enjoy orangish-brown food…

Usually, I’m not a huge oatmeal fan, but with the increased mileage I’ve been running lately in training for my half marathon, I find that some mornings I wake absolutely ravenous. It’s on these mornings that my usual light breakfast of Greek yogurt and fruit just won’t cut it. I needed something filling, and I needed something pumpkin-y. Cue the pumpkin pecan oatmeal.

The following recipe will make one serving.

INGREDIENTS

• ½ cup rolled oats
• 1 cup water
• ¼ cup pureed pumpkin (canned or fresh…if you’re an over-achiever)
• ¼ cup chopped pecans
• 1 tbsp flax seeds
• 1 tbsp maple syrup
• 1/8 tsp pumpkin pie spice
• 1/8 tsp cinnamon
• ½ banana

DIRECTIONS

1. Put all the ingredients except the banana into a pot. Bring it to a boil then reduce to a simmer for 10-15 minutes (time will depend on the type of oats you use, so monitor your pot).
2. Transfer oatmeal to a bowl and top with slices of banana.

I hope you all enjoyed the faux foliage I used in the staging of this food photo shoot. Did I feel ridiculous arranging fake leaves around my breakfast this morning? Yes. But that’s the nature of this whole awkward blogging beast.

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