August 22, 2011
Oh yeah, fall is in the air. Pfffttt, yeah right..not here in Tampa. It won’t feel like fall, well until about February, when it starts to get “cold”. But I am seeing pumpkin pop up everywhere on the net, so I thought I would jump on the band wagon.
I am an oatmeal lover. As a kid, I ate the “Rolled Oats”. But as an adult, I have grown to appreciate a more “toothier” oatmeal. One with more substance and flavor. So I moved onto Steel Cut Irish Oatmeal. Since it takes about 30 minutes to cook, I would make a big batch at night and reheat it in the morning. Kind of a P.I.A.
Que, COACH’S OATS. The fine folks at Coach’s Oats were one of our sponsors at the infamous RockHer Bash I co-hosted with Susan and Brandi. I had never had their product prior to then. Actually, never even heard of it.
When I got home, I cooked some oatmeal from a sample pack they provided for our attendees. One bite and I was hooked. It only took 5 minutes to cook and it had a wonderful nutty flavor. I am all about saving some time.
Sooo, I am a convert. No more 30 minute oatmeal for me. Coach’s Oats rocks my taste-buds.
- ½ cup skim milk
- ½ cup water
- ⅓ cup Coach’s Oats
- 2 tablespoons light brown sugar
- 2½ tablespoons 100% pure pumpkin( I did NOT use pumpkin pie filling)
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon half and half
- 3 pecans, toasted (optional)
- In a small saucepan bring the milk and water to a boil.
- Add the oats and reduce the heat to a simmer.
- Cook oats for 5 minutes, stirring occasionally.
- Remove from heat and allow to sit for 1 minute.
- Stir in the brown sugar, pumpkin and pumpkin pie spice.
- Pour into a bowl and top with half and half and pecans.
*Review was my own opinion, I was not monetarily compensated.