Today was an absolutely beautiful fall day, perfect for football and the farmers market. I couldn’t have asked for a more picturesque day, especially since we are talking about November 10th in Michigan. However, earlier this week it was a much different story! It was gray, dreary, and cold. Just the type of weather that has you wanting to hide under your covers instead of venturing out to work. The kind of weather that makes you wish you never said “I can’t wait for fall so I can wear sweaters”. The kind of weather that gives you terrible flashbacks of the endless gray days that blend together from last winter.
But enough with those terrible thoughts…there are plenty of good reasons for welcoming the colder weather! Just think of all the holidays coming up and all of the wonderful memories you will make with family and friends surrounding Thanksgiving, Christmas, and New Years. Think of all the cute decoration sneaking into the stores (although earlier and earlier every year it seems) to remind you of the coming holidays. Personally, the smell of the cinnamon pine cones gets me every time!
If you aren’t feeling nostalgic yet, drift back in your memories to childhood weekends while the snow falls outside, especially breakfast-time. Warm pancakes with syrup and oatmeal heating on the stove. Based on the title of this post, you can tell the nostalgia has hit me already! When the weather becomes cold and I start breaking out the scarves at record speed, I can’t resist making oatmeal for breakfast. And fear not, this is not a labor intense recipe…and yes it is far tastier than the packet variety. There is simply no substitute for freshly cooked oatmeal. I take the easy way out and make a big batch that I can dip into for breakfast before work; after all, no one said you have to make it every morning! The warm cinnamon and brown sugar will have you making this oatmeal often, and as a bonus your kitchen will smell so inviting.
* Note: This recipe makes enough for 1 large serving, or two small servings. It can be easily doubled or tripled if you need it to be! Use certified gluten free oats if avoiding gluten.
- 1 c. milk
- 1 c. water
- 1/2 tsp cinnamon
- Generous sprinkle of brown sugar; around 1/4 c.
- 1 c. old fashioned oats
- pinch salt
- Optional add ins: chopped nuts, dried cranberries, blueberries, raisins, be creative!
Combine milk, water, cinnamon, brown sugar, and pinch salt in a saucepan. Bring to a boil.
Add oats and stir to combine; reduce to a simmer and cook approximately 5 minutes until the mixture is desired consistency. It will thicken a bit while it cools.
Divide into serving containers, if this is a make-ahead breakfast, or eat while warm. Sprinkle on your add in items, if using. Enjoy!
Tip: Use a mixture of milk and water to keep the oats creamy when re-heated. Mixing in some milk to the cooking liquid also prevents the oats from becoming a sticky mess when you wash the dishes ; )