It’s finally fall in Florida! For the past few days, waking up has been harder than it normally would be–the chill of the morning air infiltrates my room and makes it difficult to leave the warmth of my blankets.
But it’s not so bad once I get to the kitchen. As autumn lazily winds its way down south, I’m prepared with an arsenal of fall-ish spices.
Oatmeal is the perfect partner for fall, I’d say. This recipe wraps them both up in a neat little package.
What You’ll Need
- One half cup uncooked oats
- One cup milk (can substitute water or almond/soy milk or even heavy cream)
- Powdered cloves, ginger, cinnamon, pumpkin pie spice, and nutmeg to taste
- Two tablespoons brown sugar
- For the topping: Pumpkin butter
- For the topping: Granola
Mix the oats and the milk/water. I usually use the microwave and set the timer for a minute and a half, but if you want to use the stove, bring the the oat mixture to a simmer and stir constantly so the milk won’t burn. This takes about fifteen minutes and produces a more tender oatmeal. Add more water or milk if the oatmeal’s gotten too thick.
Add your spice mixture! Use any amount of any combination of the spices I listed above. I prefer a lot of nutmeg and ginger and not so much cinnamon, personally. Stir in the brown sugar.
Top it off with that delightful pumpkin butter and granola. To punch up the pumpkin flavor, see if you can find pumpkin granola with toasted pumpkin seeds. (Those shouldn’t be too hard to find, either, with this year’s excellent pumpkin harvest.) If you like a stronger ginger flavor, try some gingersnap granola.