Pumpkin Oatmeal

I've grown to enjoy the crisp, cold mornings here in New York. While it does take me a little longer to bundle up to take Charlie out for a walk in the morning, it's a refreshing feeling to breathe in the brisk air. It also makes it easier (and more appropriate) to have a bowl of oatmeal with hot coffee for breakfast. 

In the spirit of Fall, here is a recipe for Pumpkin Oatmeal. I always add protein to my oatmeal, and I've found mixing the protein powder with a bit of water before adding it to the oats makes a much smoother, creamier bowl of goodness.

Pumpkin Oatmeal

• 1/2 cup almond milk 
• 1/3 cup old fashioned oats
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• small pinch nutmeg 
• small pinch ginger powder
• 2-3 tablespoons pumpkin puree
• 1/2 scoop vanilla protein powder (optional)
• maple syrup (optional)
• pecans or walnut pieces

Heat oats and milk in small pot on medium-low. Stir continuously for one minute. Add vanilla and spices; stir for a minute more. Add pumpkin puree, a tablespoon at a time, stirring all along. 

Once oats start to look creamy, and the milk has thickened, remove from heat. Now is the time to add maple syrup and/or protein if you want. To add protein to your oatmeal, use a fork to mix 1/2 scoop of powder with a tiny bit of water until the lumps are gone. Stir in protein and top with nuts and a pinch more cinnamon.