I saw an article at Cooking With My Kid about baking oatmeal in sugar pumpkins, and boy, did that sound good. I did a vegan version for this morning’s late breakfast: my usual oatmeal/raisins/spices, baked in a little pumpkin for about an hour and a half at 375 degrees. It could use a little brown sugar—the pumpkin tastes a little squashy—but it’s still yummy. I only wish I could get pumpkins here year ’round, so I could have this in the winter.

And yes, I turned it into a recipe, and posted it.