Sunday, March 20, 2011

Spiced Pumpkin Oatmeal

This hearty breakfast recipe from The New York Times contains steel cut oats, pumpkin, a little brown sugar and some spices. I didn't love it, but the Hub did. It's not quick either because the oats take half an hour to cook. But with a little planning you can make a batch and have breakfast for the week.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.