This is my last scheduled post so I seriously hope by now that we have working internet in our new house. In a few days I have to start back at work. Luckily despite the move I’ll be doing the same job but just in a new location. It’s a relief that this is one thing I don’t have to stress out about. Well, I only have to stress out about my new commute (I have to learn how to drive!) and where the canteen is.
I’m actually desperately terrified of having to drive. Ten plus years of city living has done this to me. I took drivers ed (twice!) and got my license at 16 when I was living in Seattle with my parents. About two months later my dad promptly moved us to India and I have basically not driven a car since 2001 (thanks Dad). No relative would let me close to their car when I came to visit! I’m scared to death of driving on the highway. I will have to practice and get over my fear though if I’m going to be living in America, where outside major cities, public transport is pretty much non existent.
I made this oatmeal in early August with my last can of pumpkin that I bought in the UK. I was prepping myself for American pumpkin season. I am obsessed with pumpkin everything especially pumpkin lattes. If you’re pumpkin obsessed like me then this oatmeal is the most amazing breakfast you will eat all fall. It’s healthy too!
UPDATE: I will have to get over my fear of driving sooner than expected. I just bought a used Mini Cooper! We pick it up on Thursday.
1 cup milk
1/2 cup quick cook oats
2 tbs butter
2-3 tbs light brown sugar
1/2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/2 cup whipping/heavy cream
1 tbs sugar
1/2 tsp vanilla bean paste
handful of pecans, optional
- If you want toasted pecans on top of your oatmeal preheat the oven to 350 F/180 C. Place the pecans on a baking tray and roast for 5 minutes. Remove from the oven and set aside.
- In a medium sized bowl combine the cream, sugar and vanilla. Beat with an electric mixer until stiff peaks form. Keep chilled until the oatmeal is ready.
- In a medium sized saucepan over medium low heat combine the milk, oats, butter, brown sugar and spice. Stir until thick and creamy about 5 minutes. Stir in the pumpkin puree.
- Serve the oatmeal with a dollop of cream and toasted pecans.
Adjust the brown sugar to your own tastes and omit whipping cream if desired.
adapted from Mississippi Kitchen