It’s not news that I love oatmeal. Once the temperatures drop below 50, it’s my breakfast of choice. And like other blank palettes (muffins, pancakes), what I really love about it is that it’s so versatile. You never have to have the same oatmeal twice. It’s also breakfast super-fuel; full of fiber and protein to keep you going long after the wimpy cold cereal dies off. And with a holiday weekend plus family to deal with, you need your energy in order to keep your sanity.
Lately I’ve really been digging on the pistachio/chocolate combination and my recent love affair with Justin’s Chocolate Hazelnut Butter has taken me over the edge. Case in point:
Quick cooking steel cut oats with a scoop of chocolate hazelnut butter, some pistachios and banana slices. I don’t know how breakfast could be more dessert like.
And, if you’re looking for some creative uses for Thanksgiving leftovers, check out my Tofurky day oatmeal post from last year- absolutely delicious (and helps use up what might otherwise die a slow refrigerator death).
Have a great holiday!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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