I usually spend my early weekday mornings working out. But this morning I had other plans. I wanted to read. Sarah’s Key is such an amazing read. I can’t put it down! In an hour and a half I’ve read 120 pages. I hate to have to put the book down to get ready for work, especially when I’ve only got 30 pages left. Guess I’ll finish tonight.
I’m excited to also get to this morning’s breakfast. Last night was filled with rain, scary thunder, and bright bolts of lightening. So I decided I needed something warm and homey this morning.
Baked Pumpkin Oatmeal!
|Baked Pumpkin Oatmeal
-1/3 c oats
-1/4 c canned pumpkin
-1 egg white
-1/2 tsp baking powder
-cinnamon to taste
Mix all ingredients and microwave for 2 minutes. Allow to cool, then top with Maple Cinnamon Almond Butter.
Inspired by Tina’s breakfast, I decided this would be just the thing I needed to get me goin’. So fluffy, so cakey. Isn’t it amazing what a little baking powder can do?
My baked oatmeal also gave me a chance to try out my homemade almond butter!
Homemade nut butters are so easy to make! I can’t wait to try out more varieties and flavors.
|Maple Cinnamon Almond Butter
-2 cups almonds
-Cinnamon to taste
-2 tbsp maple syrup
Dump almonds in to food processor and grind until smooth. This process is stop and go, because you’ll have to keep scrapping down the sides to make sure that all the nuts get blended up.
Add cinnamon and maple syrup and process for a few minutes to combine in the butter.
Store in a jar and revel in the fact that you made your own nut butter