Hi everyone! I'm so excited to introduce Allison, our newest team member - a food writer, who will be contributing once a month! Her food blog is awesome, and I'm thrilled to have her on board! xoCandace
Hi, all! This is Allison, and I'm so happy to start contributing some of my recipes to Yoga by Candace! I hope y’all enjoy these recipes as much as I enjoy developing them.
My current love of oatmeal makes me chuckle, because I hated it as a kid. In fact, many foods I hated as a child I love as an adult. Why? It's all about the preparation. I have vastly improved upon many of the dishes my parents made me when I was younger, oatmeal being one of them. (Sorry, Mom & Dad. I love you! I just think I make a much more pleasing oatmeal. Ha!)
In the autumn, all things related to pumpkin are seemingly shoved in our faces. Come September 1st, even when we have yet to reach that Autumnal Equinox, Starbucks is peddling Pumpkin Spice Lattes. My local greenmarkets trade zucchinis for gourds. A local garage in my neighborhood has been advertising Pumpkin Spice-scented car detailing spray! Now, I do love a good pumpkin-related item within reason; if I owned a car, I'd likely bypass that detailing spray. However, through and through, I am an apple lover! I eat an apple almost every day. If you brought me to a table full of apple-based items, I'd devour them in the blink of an eye. Apple pies, apple sauces, apple tarts, apple crisps, apple slices in my salads, you name it! I feel that autumn brings on an understated battle of Pumpkin vs. Apple. Well, why does it have to be about A verses B? Can't two foods I love meld together in harmony? I'm all about peace and love.
Lo and behold, this wonderful oatmeal! And while we’re at it, why not add some fresh pomegranate arils into the mix?
Apple Pumpkin Oatmeal
(Makes 2 servings)
- 1 cup old-fashioned rolled outs
- 2 cups water or milk of choice (dairy or non-dairy)
- 2 tablespoons pumpkin puree (available at most grocery stores)
- 1 apple, unpeeled and diced (I prefer Macintosh apples)
- 2 tablespoons fresh pomegranate arils (optional, but highly suggested!)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- I prefer to leave the skin on my apple, but feel free to remove them. As they cook in the oats, they will soften and their fibrousness will break down. The skins add more flavor to the oats.
- After cooking, feel free to add your sweetener of choice, if preferred. I find these oats to be extremely flavorful; I never add additional sweeteners to them!
1.) In a medium saucepan, add water or milk and bring to a boil over medium-high heat. Add oats, stir to incorporate, and reduce heat to medium-low, leaving saucepan uncovered. Stir in apples, cinnamon, and nutmeg. Cook for five minutes, stirring occasionally, or until apples have softened and oats have cooked through.
2.) Remove oats from heat and stir in pumpkin puree until incorporated. If adding pomegranate arils, stir them in after pumpkin puree is incorporated.
3.) Consume immediately! I doubt you'd be able to wait long, anyways!
Let me know what you think if you give it a try! And tell me - what's your favorite fall breakfast?!