Pumpkin Coconut Oatmeal

After 4 days of exclusively eating Thanksgiving food, I was ready to start cleaning up my act a little. I  do adore my stuffing, cranberries, turkey, green bean casserole and pumpkin pie though, and I like to randomly make a Thanksgiving dinner  throughout the year just because I love it so. I've been trying to incorporate oats into meals a lot lately, not only  because they're delish, but they're also very inexpensive and versatile. Oatmeal is like soup, I could make something up different every single day if I had the desire too, a pinch of this, a squirt of that, sometimes good, sometimes maybe not so good.... This concoction is a definite delight, as I always have stray oddball amounts of pumpkin leftover, it often just gets pushed around in the fridge until it needs to get chucked. With my depression area fear of wasting food, that just doesn't sit well. Here's a nice little oatmeal recipe for making your morning oats taste like the holidays.

Pumpkin Coconut Oatmeal

-1/2 cup quick cook oats

-1 cup milk of choice or water ( I used coconut milk, YUM!)

-1 pinch salt

-1/2 t. ground ginger

-1/2 t. cinnamon

-1/3 cup coconut flakes

- 3 T. pumpkin puree

-1 T. butter or coconut oil

-1 T. brown sugar

Directions: Cook oats to package directions in water or milk of choice. Stir the rest of the ingredients in and eat while warm.

Sweet and creamy stick-to-your-ribs sustenance for the bitter cold mornings we have around here. And it smells just like pumpkin pie!