Anyway. Summer is over…well sort of…friends on the west coast are practically melting because of their heat wave…oopsies…but…here in Nashville, the weather has been getting a bit cooler. You notice it more in the evenings…there is a little chill in the air.
My friend (Kelli Ross) posted this recipe (THANK YOU KELLI) recently and I have made it maybe 10 times. That's not exaggerating. I realize it's only been "fall" for approximately 6 days, but guys…it's that good. Here it is:
You're welcome for the very official Facebook screen cap :) But that's how you get things down right? Right. Here are my small adjustments to the recipe:
The first few times I made it I didn't have any honey…so I used 2 tsp of brown sugar. Worked just fine. The honey just makes it taste so darn delicious with its honey flavor…but if you don't like honey flavor, I'd suggest you go with brown sugar. The only other adjustment I made was using less coconut oil on top. I use about 2 tsp instead of 2 TBSP…I imagine the more coconut oil you use, the better it will taste, but coconut oil can be a little calorie heavy (I know, I know..the good kind of calories but still…) so I just used less. One awful morning I FORGOT the coconut oil (I blame the lack of coffee pumping in my veins. Does coffee pump in your veins? Really Kate? Probably not. Anyway.) Don't forget the coconut oil…this is the magic sauce that makes this recipe SO delicious. One time I made a double batch and had half for breakfast and the other half for lunch. Haha…that's how cool I am.
This is what I baked my oatmeal in. (Make sure to give your baking dish a quick spray of Pam or butter or something greasy so your oatmeal doesn't stick.
I like to top it off with some bananas or chopped almonds. SO DELICIOUS. SO YUMMY. I bet you could make it up the night before and then just bake in the morning. So easy.
Okay guys. Pumpkin obsession is in full swing. Try this oatmeal and tell us what you think!
Much love and pumpkin-y thoughts...