Hi everyone happy Tuesday! Less than a week until Christmas, who else is excited?! I can hardly wait! I head home on Thursday to visit with my parents and brother for the holiday and I can’t wait. I’ve been fighting a nasty head cold for the past few days and a little R&R at home sounds like just what the doctor ordered. I’m sharing a recipe for pumpkin bread batter oats this morning, but first am going to word vomit a few thoughts I have circling!
I’ve been taking it easy this week on the workout front. I spent Friday night and Saturday skiing in Aspen and Sunday morning felt like I had been hit by a ton of bricks.
I took a Fierce45 class on Sunday morning, but Monday was a total bust. My body was craving sleep, tea, and some veggies so I gave it what it was asking for. I woke up this morning feeling even worse than yesterday and once again chose sleep over an early morning workout. I’m going to try to either get outside for a walk and fresh air this afternoon or maybe try a light yoga class, if I’m not feeling it though I’ll plan to skip out on it!
I have been on quite the egg kick lately and this morning I woke up feeling totally repulsed by them. I’m not sure if it’s egg overload catching up to me or this cold, but the thought of an egg made me gag. Head colds are so funny! I don’t have a stomach bug, so I’m still hungry. But, I also have zero tastebuds at the moment so nothing sounds appealing! Ugh! The struggle… just kidding. Totally grateful that my biggest complaint in life right now is a head cold. Life will go on just fine.
Since eggs were grossly unappealing this morning, I decided to whip up some oats! I wanted to get creative with flavor to ensure that I could actually taste something given my lack of that sense at the moment so I dug around the pantry to see what I could come up with.
I found one last lone can of pumpkin and hopped to it, throwing ingredients together and keeping track as I went. I ended up coming up with a great pumpkin oatmeal, one that I am choosing to call Pumpkin Bread Batter Oats. James is working from home today and thankfully still can taste and they passed his taste test with flying colors too, so you know they are a hit.
Packed with fiber and Vitamin A, this recipe is bound to keep you satisfied all morning long. It serves two, but you could easily double or triple it to serve a family. It also would easily reheat if you put it in the fridge and made it ahead for the whole week. If choosing to reheat, I would leave the cacao chips out until you serve!
Keep reading below for the recipe!
Pumpkin Bread Batter Oats
What You’ll Need
Unsweetened almond milk
Steel cut oats
- 1½ c unsweetened almond milk
- ½ c steel cut oats
- 1 c pumpkin
- 2 tbsp honey
- 1½ tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp cacao chips (option)
- Place almond milk over high heat, bring to a rolling boil.
- Reduce heat to a simmer, add oats, and cover.
- Cook oats for ~10 minutes, stirring occasionally.
- Reduce heat to low, stir in pumpkin, honey, vanilla, and cinnamon.
- Cook over low heat, stirring constantly for 2 minutes.
- Top with cacao chips and serve warm!