After a holiday weekend of giving thanks, I decided to end the month as I started it - with pumpkin! So before I went to bed, I added some nutty and delicious steel-cut oats to boiling water and turned off the heat. I woke to softened oats and stirred in almond milk, lots of pumpkin, spices, maple syrup, and even crystallized ginger. Soon the scent of the warm spices filled the air, and I was serving up steaming bowls of Pumpkin Spice Steel Cut Oatmeal. I topped it with some pecans, a little more ginger, and a splash of syrup and was soon loving every spoonful. This was delicious, and the perfect way to start my week.
Ingredients for Pumpkin Spice Steel Cut Oatmeal:
6-8 servings
2 cups Steel Cut Oatmeal
4 cups water
1 15 ounce can pumpkin puree
3 1/2 cups almond/coconut milk
2 tablespoons +1/4 teaspoon maple syrup
2 tablespoons chopped crystallized ginger
1 1/8 teaspoons pumpkin pie spice
Garnish with extra ginger,syrup, and pecans.
Time-Saving Tip: Boil the water the night before and add the oatmeal. Turn off the heat and cover until the morning.
Let's see what we need.
We're ready to cook.
The night before cooking the oatmeal: bring the water to a boil, remove from the heat and stir in the oatmeal, and cover. The next morning heat the mixture with the almond milk. Add the pumpkin and pumpkin pie spice. Simmer until, the liquid reduces, and the oatmeal thickens. Stir in the crystallized ginger and syrup. Cook and a few minutes and serve.
It's ready! Pumpkin Spice Steel Cut Oatmeal is so delicious. The oats become creamy and smooth and are slightly spicy. This is the perfect way to start the week.
Enjoy!
Pumpkin Spice Steel Cut Oatmeal:
6-8 servings
2 cups Steel Cut Oatmeal
4 cups water
1 15 ounce can pumpkin puree
3 1/2 cups almond/coconut milk
2 tablespoons +1/4 teaspoon maple syrup
2 tablespoons chopped crystallized ginger
1 1/8 teaspoons pumpkin pie spice
Garnish with extra ginger,syrup, and pecans.
The night before cooking the oatmeal: bring the water to a boil, remove from the heat and stir in the oatmeal, and cover. The next morning heat the mixture with the almond milk. Add the pumpkin and pumpkin pie spice. Simmer until, the liquid reduces, and the oatmeal thickens. Stir in the crystallized ginger and syrup. Cook and a few minutes and serve.
Time-Saving Tip: Boil the water the night before and add the oatmeal. Turn off the heat and cover until the morning.