For those of you unfamiliar with Kath Eats Real Food, I suggest you change that. Kath Younger has been blogging (about food of course) since 2006. Her story is pretty inspirational, and she’s currently studying to become a registered dietitian.
For those of you unfamiliar with me, before my time spent here at Rowan, I was studying to become a registered dietitian. I changed my path at the end of my third semester at Montclair State University, when I decided that not only did I want to be fluent in nutrition but that I wanted to express my love for food and nutrition in writing, which I’ve loved to do for as long as I can remember.
So that’s essentially where I am today. Although my fascination with nutrition has never escaped me, my focus today is also on finding affordable ways to enjoy healthy (and alright sometimes not-so-healthy but realllllyyy tasty) meals and sharing them with you in whatever which way I can.
Now, back to Kath. If you head over to her blog, you’ll notice that this young women has an obsession with oatmeal. This is totally cool in my book. Although it took me quite some time to grow a fondness for oatmeal, I’m finally able to appreciate not only the wonderful nutritional value, but its versatility. Kath helped.
Here is my Kath inspired oatmeal. I hope you like it as much as I did!
Pumpkin Cranberry Walnut Oatmeal
- 1 cup water, nonfat milk, or a combination of the two
- 1/2 cup plain, quick-cooking oats
- 1 1/2 tablespoons pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 Splenda
- 1 tablespoon sweetened, dried cranberries
- 1 tablespoon chopped, toasted walnuts
Begin by heating the water or milk in a small saucepan.
When it begins to boil, stir in oats. Continue to stir, about five minute, until the liquid is absorbed and oats are desired consistency.
Reduce the heat to low, mix in the pumpkin, pumpkin pie spice, and Splenda.
Pour into bowl, top with cranberries and walnuts.
**I served mine with a steaming mug of Tazo Joy tea.**