Behold, my breakfast for probably the next week plus at work.  Turns out that if you can refridgerate something and then just reheat it, it makes it super easy for breakfast, especially when you’re to work by 7:30 in the morning. It’s a bit bland, though, and I’m probably going to need to find toppings (maple syrup, brown sugar, and nutmeg have been suggested)

Baked Pumpkin Pie Oatmeal

Ingredients

  • 1 15 oz can pumpkin puree
  • .5 c brown sugar
  • 1 t pumpkin pie spice
  • 2 large eggs
  • .5 t salt
  • .75 t baking powder
  • 1 t vanilla extract
  • 1.5 c milk
  • 2.5 c dry old-fashioned oats

Mix everything except the oats and milk until smooth, and then add your milk. Once whisked until smooth again, stir in your oats, and put in a baking dish.  Preheat your oven to 350, and cover your dish as you put it in.  Cook for 30 minutes with the lid on, and remove the lid and cook without the lid for the last 15 minutes.

So, you’ll notice that I just made oatmeal at about eight in the evening (and not just any oatmeal, sriracha oatmeal).  An explanation.  I typically don’t eat breakfast, as I’m up at 6:30, out the door by 7:10, and there’s not a lot in terms of being able to make food at work, unless it involves reheating. Usually, all I’ll have is tea, and maybe a snack midmorning. 

However, in the interest of at least, y’know, trying to have three meals a day, I’m going to try something this week at work. I made a double serving of oatmeal, and am gonna take it to work and attempt to reheat it for breakfast.  The recipe recommends a fried egg with it, but I’m just gonna try and see how it is without before I decide whether or not to just fry up an egg in the mornings and bring it into work.

Also? Look for bulk rolled oats.  I got a pound for 69 cents (lol), and this recipe used, at most, half of them.  I also have a shitton of sriracha (due to the ex-roomie being something of a fanatic for it despite not having taste buds), and the rest of this should be in your pantry, so this is super cheap on top of it.

Sriracha Oatmeal
Lasts ?? breakfasts, ate sporadically for two weeks and then it got mold 

Ingredients 

  • 2 c rolled oats
  • 4 c water
  • 2 T soy sauce
  • 2 T sriracha (plus more to top)
  • 1 dash dried rosemary leaves
  • 2 cloves minced garlic

In a small pot, combine all ingredients and bring to a boil.  Once boiling, cover and reduce the heat to medium, so that it’s gently simmering.  Stir occasionally, cooking until the liquid is absorbed and the oats are cooked through (appx five minutes).