Surprise!

I am a bad liar… Some say it is because I am “innocent at heart” or too nice, but really I am just not creative enough to cover my tracks. It is hard for me to keep surprises a secret but, hopefully, I have just pulled off one of the most epic of birthday surprises! I caught a ride with friends to Pennsylvania, and hitchhiked my way to Philly with my sister’s boyfriend (and my co-conspirator) all to do two things…

Give my sister a birthday hug in person!

Share a 21st birthday drink with her!

I will be back with updates of our Philly adventures on Sunday, but until then, surprise someone you love with this bowl of pumpkin pie for breakfast this weekend. I have been playing around with some oatmeal flavors, and have found a way to eat pie for breakfast! Even oatmeal haters should try this recipe – who wouldn’t want pie for breakfast?

Pumpkin Pie Oatmeal

1/2 cup milk of your choice (I used vanilla coconut, but usually use almond milk)

1/2 cup water

1/3 cup oatmeal

1/3 cup pumpkin

1 tsp agave

dash nutmeg

dash ginger

1/2 tsp cinnamon

1 graham cracker, crumbled

In a small pot, bring milk and water to boil. Add oats and allow to cook for a few minutes. Stir in the pumpkin before the oats are fully cooked. Add agave nectar and spices and allow to cook fully until oats turn from liquid to pudding consistency. Serve in a bowl with a graham cracker “crust” sprinkled on top.