some punkins

Hi pretty ladies! Fancy seeing you 'round the blogosphere ;). Yesterday, both Jess and Chris asked how I make my "scrumptious and chunky" oats (although I'd have to attribute that description to the blogger of the two) so I thought I'd do a special how-to post tonight. I only started to eat oatmeal about two years ago when I was under the instruction of now-California girl, Jenna (my first bloggie). Since then, I've adjusted it multiple times to my own seasonal tastes and desires... I hope you enjoy the filling result soon, I know I do nearly each and every morning.

I began (and begin) with steel-cut, never instant or rolled, and so they will always be my unprocessed grain of choice. With a measuring cup, I drop about 1/4 -1/3 of a cup oats into a small pot with approximately 1/2 cup of almond milk. I used to simply use water, though, and whip an entire banana into it to get that same creamy effect (plus a dollop of yogurt at the end.) Then I put it on low heat, add a pinch of salt, a teaspoon of vanilla and a generous pour shake of cinnamon.

Afterwards I add the flavor. Lately I've been on a pumpkin kick, as I'm sure you've noticed (I add two big spoonfuls each time,) but throughout the year I go through phases of apple, raspberry, pomegranate, and strawberry. In the last three, I use at least a half of a banana as well because it pairs so nicely. Banana is also the ideal sweetener but I've found that I'd rather use honey or agave nectar in the pumpkin variety.

On average, I cook it about 6 minutes (less than they recommend but it's always worked for me), stirring it about three to four times during that span. Steel-cut oats soak up less, but if they begin to burn obviously add a splash more of almond milk (or water, etc.) Finally, I pour it into the bowl, pre-sprinkled with ground flax seed, and serve with a scoop of nut/seed butter. In this morning's case, peanut. Now get to sleep so you can enjoy it tomorrow! Sweet dreams :)