Kabocha Oatmeal

Happy Halloween!

I found myself with a lot of leftover kabocha today. Apparently not everyone loves roasted pumpkin as much as I do (I know, it baffles me too).

So I took a big slice of roasted kabocha and blended it with a few tables of milk to get a thick puree. I cooked my oatmeal in milk like I always do, then added the puree after the oatmeal had already cooked for a few minutes. The kabocha thickened the oatmeal a little more than I expected, so I added a little almond milk to thin it back out. The almond milk is really nice, actually.

A dash of cinnamon and my Halloween breakfast was ready. Since the kabocha is naturally sweet, I didn't need to add my usual teaspoon of sugar.