I do not, not, not like to be cold, so every year it seems as if–while my friends are joyfully pulling out their sweaters and celebrating pumpkin spiced things–I am mourning summer and the end of tomato season. One way I help to ease the transition for myself is lots of delicious fall food. Enter this breakfast: delicious, full of fall flavors and simple enough that I can prep the night before and put together on a work morning or when friends are coming over for Saturday breakfast and I want to sleep in.
To make this, I utilize two “tricks” for making life simpler–soaking the steel cut oats overnight and roasting the squash whole in the oven, to make life easier. I love lazy, wholesome cooking ideas. As much as I taking my time and enjoying the process of cooking a good meal, it’s also nice to know that you can still have something delicious and healthy with relatively low effort.
Fall Oatmeal Bowl
The next morning, boil the oats over high heat for 20 or so minutes, or until the water is absorbed. Gently reheat the squash on the stovetop or in the microwave. Serve bowls of the oatmeal dolloped with generous portions of the squash. Stir together and add any toppings you wish.
Makes four hearty portions–enough to serve friends for breakfast or for a week’s worth of work breakfasts.