Today I attended a workshop at my yoga studio from 10 a.m. – 4 p.m. I needed a breakfast that would really stay with me and power me through a long day since I knew I wouldn’t want much for lunch. I know I’ve mentioned this before but it’s really hard for me to practice on a full (or even slightly full) stomach.
So I spent my day crawling and rolling on the floor, backbending and handstanding…all while our instructor – an amazingly talented, hilarious and fiery Israeli man named Ido – endearingly told us that everything we did, “it’s bullshit.”
Just watch this video and it will all make sense.
Needless to say, I mastered zero percent of that! 😉 But it was a very fun and very different workshop. Thank you to Y2 Yoga for bringing such a cool workshop to Charlotte.
Back to my breakfast. I got up early to make a big bowl of oatmeal and to have time to digest. It was a cool 39 degrees in Charlotte this morning so pumpkin oats sounded like the perfect breakfast.
Pumpkin Banana OatmealPrint
- 1 tablespoon Bob’s Red Mill 10-Grain Hot Cereal (you can omit this and just use 1/2 cup oats)
- 1/3 cup rolled oats (not quick cooking!)
- Pinch of salt
- Ground cinnamon, to taste (really scientific recipe here!), I probably use 1/4 teaspoon
- 1 tablespoon chia seeds or ground flax seed (optional)
- 1/2 ripe banana, thinly sliced
- 1/4 cup pumpkin puree
- 1/2 cup almond, soy or regular milk
- 1/2 cup water
- Mix together all ingredients except for the toppings in a small saucepan. Cook over low heat, stirring frequently, for about 10-15 minutes or until oats are thickened and bananas are softened.
- Whisk oats vigorously to fully incorporate the softened banana. Pour into a bowl and add toppings of your choice.
Optional toppings: nut butters like almond or peanut butter, jam like Crofter’s superfruit spread, pumpkin or apple butter