Bí chai + hồ đào

The sultanas add little bursts of sweetness that keep this from feeling like plain oatmeal, and the pecans stay crunchy even after I reheat it. Been eating this for breakfast all week and I'm genuinely not tired of it yet.

The kabocha actually holds its texture instead of turning to mush, and the sultanas give these little bursts of sweetness between the oats. I've been eating it warm with a splash of milk and it keeps me full until lunch.

I was skeptical about squash in a breakfast bowl but the kabocha makes it so filling I skip my mid-morning snack now. The sultanas add little bursts of sweetness so it doesn't need extra honey.