So December starts on Saturday… Wait what??! Yeah. Time flies when you’re having fun, or in my case working a full time job and starting a small business simultaneously. Let me pause for a second because it still makes me lose my breath every time I say the words “small business“… Ok I’m back. And with pumpkin oatmeal! And Pomegranate Molasses! And a lot of exclamation points!!!
Have you ever had baked oatmeal? I hadn’t until last weekend. I know, I know. I’m a little late to the baked oatmeal party, but better late than never, right? I’ve been thinking about this baked oatmeal since it was officially late enough in September to call it “fall” and pumpkin puree started gracing store shelves. I knew I wanted to sweeten it with maple syrup, subtly spice it with cinnamon and fresh ginger, and give it a good dose of pumpkin. After I had concocted this baked breakfast treat in my mind, I knew I had to make something to top it with. I couldn’t leave well enough alone and serve it naked, so I made a pomegranate molasses to go with it. If you think it sounds odd, just trust me on this one. It’s delicious, especially on this oatmeal.
Before I get to the oatmeal, I wanted to announce that December will be cookie month on the blog! I’ll be sharing a variety of cookies and other treats you can make and give away for the holidays. Or, if you’re like me, you can make them as a treat for yourself. Treat yo self! (Parks & Rec anybody??)
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