Creamy Pumpkin Oats

I’ve been ambitious in the breakfast realm lately. I made chocolate chip waffles this morning. Yesterday I made oats on the stove top and an omelet for Andrew. There is something about actually making something versus unwrapping a protein bar on my way out the door that makes me feel like I’m starting my day off better. It’s probably all in my head, but I’m okay with that.

This bowl of oats had a little bit of everything. I’m finding that I don’t love masa harina [corn flour] when it’s the dominating flavor. I like the soft texture, and the hint of corn, but too much and I feel like I’m chowing down on sopes. I think they’re the one Mexican food that I cannot stand. I don’t know what it is, but yuck. I tried something new, pouring in milk 1/4 cup at a time, kind of like a risotto. Maybe that made it creamier, maybe not. Either way, I liked it. Toppings included the other half of the banana, cashews, and honey.

Ingredients

• 1/4 cup rolled oats
• 2 tablespoons masa harina
• 2 tablespoons steel cut oats
• 1/2 banana, sliced [use the other half as a topping!]
• 3 tablespoons pumpkin puree
• 3/4 cup soy milk [I used mine in 1/4 cup increments]
• 1 tablespoon chia seeds

Preparation

1. Mix the rolled oats, masa, and steel cut oats with 1/4 cup of milk in a saucepan on medium heat.
2. Once the milk is soaked up, add another 1/4 cup of milk, chia seeds, and pumpkin.
3. Whisk to incorporate the pumpkin thoroughly.
4. Add the banana.
5. Continue to stir until the milk is gone and add the final 1/4 cup.
6. At medium heat, this took 10 minutes at the most. It was really a lot faster than I thought it would be.
7. Pour it into a bowl and top it with lovely delicious morsels.