To Be Continued – Results!

My oatmeal experiment totally worked.  I woke up the following morning to a healthy, warm, and hearty breakfast.


The oatmeal on the left is topped with the Ben’s Maple Syrup And candied walnuts.  The oatmeal on the right is topped with strawberry jam and Springdell honey drizzle.  The jam was made from the berries in last years summer share.  I pulled the last container of it out of the deep freeze and my older son, who likes to take a pb&j to school, actually cheered when he saw it.  I will have to share that one with you come the start of strawberry season.

I started to think about oatmeal toppings to share with you and the first idea that popped into my head was pumpkin.  I have a few bags left of frozen pumpkin/squash blend from the winter share and wouldn’t pumpkin pie oatmeal be awesome?!  


What you need:
1/2 cup almond Milk
Pumpkin/squash puree
1/8 teaspoon Vanilla extract
A pinch each of Cinnamon, Ground ginger, Nutmeg
Brown Sugar to taste

Stir the almond milk into the oatmeal.  In another bowl mix the remaining ingredients and adjust to taste.  Top with the candied nuts.  It’s really fast, simple and the pumpkin topping can be made the night before as well so you really have no prep in the morning.

Other oatmeal topping ideas:

Fresh fruit (can’t wait for the super fruit share!), dried fruit, slivered almonds or cashew pieces, candied nuts, shredded cheeses, jams, syrups, honey, dried coconut, crumbled bacon, chocolate chips………….keep it going!



About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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