End fall with one last pumpkin recipe...

It's that time of year...exams and papers are due (for those in school) and it is almost the start of winter. This year, winter officially begins on December 21, but it is starting to get cold! The only up side to the change of weather is that I won't feel as bad studying indoors all day--which is precisely what I'll be doing the next couple of weeks. So hang tight! I'll have many more blog posts as soon as I go to Arizona for winter break.

Since it is the last day in November, I thought I'd end with one of my absolute favorite pumpkin recipes: pumpkin oatmeal. Those who know me well, know that I eat oatmeal pretty much on a regular basis. But it's not just any ol' oatmeal...my oatmeal concoctions are the products of years of trial and error, figuring out the precise combinations of nuts and fruits, amounts of milks and juice, and cooking times that work best. Some of my favorites include pistachio-apricot, PB-raisin-banana, cinnamon-dried apple-walnut, and date-pecan. I'll probably end up posting specific recipes in the future but for now, I give you my pumpkin oatmeal recipe. It is the perfect way to start off a cold morning--warm, hearty, and super nutritious.

Pumpkin Oatmeal

Serves 1

3/4 cup water

1/2 cup old-fashioned oats (not instant)

1/4 cup organic pumpkin puree (fresh or canned)

1/4 tsp cinnamon

pinch of nutmeg

2 Tbsp currants or raisins

2 Tbsp chopped walnuts, toasted

1/4 cup milk or soymilk

1 tsp blackstrap molasses

1-2 Tbsp honey

1/2 tsp vanilla extract

1/2 ripe banana, sliced (optional)

Bring water to a boil in a small heavy-bottomed saucepan, then turn heat to low and add oats. Cook until water is nearly evaporated, stirring regularly. Stir in pumpkin, milk or soymilk, spices, currants or raisins, and walnuts. Continue to cook a few minutes longer, until thick and bubbly. Stir in sweeteners and vanilla. Add more milk if desired. Top with optional banana. Enjoy!