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Pumpkin spice latte oatmeal

I know it’s Sunday and I should be posting a pancake recipe to my ‘Short-stack Sunday’ series, but my new pancake recipe didn’t exactly turn out as planned. It’s all about trial and error…this time was definitely the latter. But I mean it comes with the territory of making recipes; like my mom says “they can’t all be winners.” And I can’t possibly be upset about my failed pancake attempt with weather like this.

Today feels like the first real day of Fall. HOORAY! If it could stay like this all through winter I would be one happy camper.
Too bad it actually gets cold. It is absolutely gorgeous outside. Crisp, cool air. Clear blue skies as far as the eye can see. Birds chirping. Light breeze blowing. Sun shining. Today’s weather is the kind of day I define as a ‘perfect weather’ day. I just want to lay in the grass (like that meadow from Twilight…yeah, I went there) all day long and do absolutely nothing.

With this weather comes my resurgence of pumpkin cravings.
I. need. pumpkin. now.
Pumpkin and fall go hand in hand, of course. Obviously a lot of other people agree because I went to the grocery store yesterday and there was pumpkin everywhere. Literally every direction I looked. It was insane…I was in heaven.

This morning I walked onto my balcony, to water my little herb plants, and felt that magnificent fall weather. I knew at that moment that it was time to break out the pumpkin and create a delicious breakfast for this delicious day. Good thing I always have huge 48 ounce cans of pumpkin tucked away.

Introducing the stupendous Pumpkin spice latte oatmeal.
Pumpkin + Coffee + Oatmeal = a mind-blowingly delicious breakfast

It’s definitely at the top of my ‘Favorite breakfast’ list…I have a lot of lists.

Pumpkin spice latte oatmeal.
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Scrum-dalium-ptious carrot-y cake-ish oatmeal

Oh, breakfast. It’s one of my favorite meals of the day. Probably due, in part, to the fact that I usually eat dessert. Crazy, you say? Preposterous? Well, no actually.

I’ve learned that if I eat dessert for breakfast I am:
#1 In a great mood. [I would much rather eat a Chocolate raspberry filled lava cake-oatmeal (coming soon) then a piece of toast.]
#2 I don’t crave sugar later in the day.
#3 I actually eat more fruits/vegetables. Dessert + fruits/vegetables = best breakfast ever. You’ll understand as blog time goes on.

Don’t get me wrong. Some mornings, I just feel like a piece of toast with peanut butter on it, or a big bowl of plain cereal and almond milk. buuuuut..usually I crave dessert. Rise and shine.
You may be thinking that I am crazy and that I must get up super early to get my breakfast together. On the contrary my good readers, I make sure it is fast, simple, and (of course) the outcome is so worth the minuscule amount of time it actually takes to make (which you would have spent making your toast and such, anyway.)

Enter: One of my favorite desserts..breakfasts..foods, of all time. I may consider this a food group all its own. Carrot cake!
When I think about carrot cake, I think about homey, cozy, dense, super moist, delicious cake. And a carrot piped on top, in icing, of course.

I’ve been in love with carrot cake for as long as I can remember. I will always remember eating carrot cake with my grandma on her birthdays. I never seemed to eat carrot cake any other time, so I guess I associate it with her. Hence, the cozy/homey feelings, probably. ❤

Sometimes, I just get into a carrot cake mood and I, reasonably, want it for breakfast. So I invented a carrot cake oatmeal to indulge myself while retaining my healthful persona.

carrot cake oatmeal
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