Who has Thanksgiving leftovers?
Not I. 🙂 But if you do, I have a recipe for you to try!
As you know, I’m a sucker for thyme. I basically took my Pumpkin, Apple, & Cranberry Oatmeal and made it ~super classy~ by adding thyme. (This recipe does not include apples, but you could obviously add that if you want.)
I don’t have much for leftovers because–for the second year in a row–I went out to eat. My cousin from Minnesota came to visit, and we went to Spring Street Natural Restaurant in SoHo. They offered a vegan Thanksgiving plate with Field Roast, stuffing <3, green beans, roasted sweet potatoes, and cranberries. It was perfect. I do have some leftovers because I wasn’t able to finish it, but I have full intentions of eating those for dinner later…not in my oatmeal. 🙂
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- handful of fresh cranberries
- 1 tbsp maple syrup OR 2 pitted, chopped dates
- 1/3 cup pumpkin puree
- 1/4 tsp vanilla extract
- pinch of salt
- 3-5 sprigs fresh thyme
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
- Add cranberries immediately (and dates, if using) into oatmeal immediately.
- Once more of the liquid has absorbed, add pumpkin puree, maple syrup (if using), vanilla extract, and salt. Stir.
- When you’re pleased with the consistency of the oatmeal, remove thyme leaves and stir into the oatmeal.
- Transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (more thyme, dried fruit, chopped apple, etc.).
Just an FYI:
Want to use dried cranberries instead? Stir them in just before adding the thyme.