Or lay-on-the-couch-and-watch-TV-all-day fuel. Or Tofurky-coma-hangover-need-energy-to-tolerate-family-I-only-see-this-time-of-year fuel. Whatevs. It works in any scenario.
While you worry about the food for today, let me worry about the food for tomorrow. Use some of the leftover elements of Thanksgiving that will be lurking in your fridge, destined to mold (ah, we all have such good intentions, don’t we?), and turn them into a hearty, delicious post-Thanksgiving breakfast. Creamy yet chewy steel cut oats join forces with that last little scrap of pumpkin puree, some spices and maple syrup to make an ultimate breakfast. And with leftover cranberries on top? Ooh yeah, that’s what I’m talkin’ ’bout.
T-Day Oats
Serves 2
2 cups water
1/2 cup steel cut oats
1/4- 1/3 cup pumpkin puree (depending on taste)
2 tbsp. maple syrup
1/8 teas. pumpkin pie spice
1/8 teas cinnamon
cranberry sauce (optional)
In a pot, bring the water to a boil. Add the oats and lower the temperature to a simmer. Let cook until oats absorb most of the water, about 15 minutes. Add the pumpkin puree, maple syrup and spices and mix well. Let cook until oatmeal is bubbly and cooked to desired consistency.
Serve with a drizzle of maple syrup and some cranberry sauce, if using.
7 Responses to black friday fuel
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It’s here!
Ok, I’m hijacking some of my mom’s cranberry sauce for breakfast tomorrow!
Also, the pie crust from your book is currently encasing a blackberry pie. It is my FAVORITE crust!
What a great breakfast idea! Hearty and delicious! There are no T-Day leftovers around here – hey, it was last month, they’d be seriously moldy by now! 😉 – but I may well open a can of pumpkin puree and make cranberry sauce just for this. And then, I’d have to make a feast to use the leftovers…
The cranberries look so bright and wonderful!!
Great idea! You can even take it with you for a little mini breakfast picnic under a tree. Or load some soy vanilla ice cream on top and eat it now!
I hope you had a happy Thanksgiving, Kris!
Courtney
Holy crap, I just tried this for breakfast (yes, there’s still cranberry sauce leftover- gak!), and DAMN that combo is good. I’d say the cranberry isn’t optional anymore- it’s a MUST.
Yay! Glad you liked it! I have some more leftover pumpkin in the fridge right now and I’m thinking that I’m going to make up some a mini batch of cranberries for breakfast tomorrow.