I am the queen of quick/on the go breakfasts. I have made slow cooker oatmeal, so that I have hot oatmeal upon awakening. I have eaten my fair share of peanut butter and banana sandwiches. I embraced the fall and added pumpkin to my yogurt. And when my yogurt stash ran out and I still had some pumpkin left, I made pumpkin steel-cut oatmeal.
After learning MoreCheeseMoreChocolate’s trick for cutting down on oatmeal’s cooking time, I’ve been enjoying a lot more steel-cut oats. MCMC taught me to soak my oats overnight so that they absorb the water and soften. I just microwave it in the morning to make it hot and it tastes perfect. So, back to the too much pumpkin problem…I simply added it to my oatmeal when I heated it up and sprinkled it with some cinnamon and nutmeg. It looks a little like baby food but smells and tastes like autumn . Topping it off with some pecans or walnuts might just make it perfect.