If any of you are like me you won't need to eat for at least a week following the massive Thanksgiving food-fest you just enjoyed. But, when your hunger returns, you've worked your way though all your left-overs and you finally need to start cooking again, this is a bowl you'll really enjoy.
This dish is my adaptation of a recipe I recently found on The Kitchn, and is exactly the type of thing I like to make on a Sunday night to provide us a quick and nutritious hot breakfast over the course of the week. It is also the kind of dish I encourage my students at Cooking Matters to consider making for their families as well because it can be made ahead of time in bulk, is really tasty, and SO good for you. Many with younger kids might want to pass on the pumpkin puree and spices here as they may appeal to a more sophisticated palate, but the idea of having a batch of pre-made oatmeal in the fridge that requires little more than 40 seconds in the microwave, some dried fruits and nuts, and a drizzle of maple syrup to start your day on the right foot, is a great one.