Fall is definitely here and pumpkin is out and about in all of it’s glory. This past Sunday morning was a beautiful Long Island fall morning-chilly and crisp with the leaves just only barely beginning to change colors. In other words the perfect morning for some delicious warming oatmeal. Last October I posted this recipe for Maple & Brown Sugar Steel Cut oats and I used it as the basis for the oatmeal below. It’s a perfect satisfying delicious start to the day.
This isn’t a sweet or pumpkin pie like oatmeal-if you’d like it more sweet feel free to add it in, but I’m ok with just a sprinkle of brown sugar. For more of a pumpkin pie flavor add some pumpkin pie spice. Also note: it saves and reheats wonderfully. The recipe below makes a few cups.
Pumpkin Steel Cut Oatmeal
Ingredients:
- 2 cups water
- 1 cup unsweetened almond milk with coconut
- 1 cup steel cut oats
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- pinch of cinnamon (to taste)
- 2 tsp real maple syrup
- 2 tsp vanilla extract
- brown sugar (for topping)
- walnut pieces (for topping)
Instructions:
- In a deep sauce pan boil the water. Lower the heat to low and add the milk and oatmeal. Stir occasionally and cook for 20 minutes.
- In the mean time cook the pumpkin puree over medium heat in a small skillet with the cinnamon over medium heat for about 5 minutes.
- Add the syrup, vanilla and pumpkin puree to the oatmeal, stir and cook for another 5 minutes.
- Top with brown sugar and walnuts and enjoy.
Sparks from the Kitchen 