I made this for breakfast yesterday and realized after that it was Halloweeny. Purple and orange work well as festive colors. If you used blackberries you could get an almost black oatmeal. These were both leftovers from the previous day. I used the baked acorn squash recipe from Simply Recipes (sans syrup) and added frozen blueberries when I was cooking my oatmeal. I will have to repeat this with kabocha as well.
I found a great new snack on one of the blogs I recently started following, Oh She Glows. It is a blog about healthy living, something I am passionate about, that has a great assortment of recipes. I was very excited to find something both healthy and salt & vinegar flavored. There are only four ingredients: chickpeas, vinegar, salt and olive oil. All readily available in your average Japanese supermarket. I like recipes which have ingredients that are accessible to all. When was the last time you saw an artichoke in Japan, really?
You can find the recipe HERE.
Changes: I used one can and measured it as just under two cups. I reduced the amount of vinegar to 500mL and think I will try 400mL next time.
I really enjoy these and hope the hubby does to because they are a great source of protein in snack form. Enjoy!