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When you think of oatmeal, you most likely think of weekday mornings — it’s a hearty breakfast that keeps you full on busy days. Weekends are reserved for pancakes and eggs, right? Well, I encourage you to set aside a Saturday for this particular oatmeal, as it’s as special as that short stack.

Made extra creamy with whole milk and pumpkin purée, spiced with cinnamon and ginger, sweetened with maple syrup, and finished with heavy cream, it’s the coziest way to warm up on a fall morning — particularly on those fall mornings where you can keep your slippers on for a little bit longer and pour yourself a second cup of coffee without rushing out the door.

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