I feel like I have pumpkin coming out of my ears right now. And I’m kind of okay with that. I mean, it is fall. And in fall, you eat pumpkin until you turn orange….or until the Christmas season starts and you switch your attention to peppermint and gingerbread flavored concoctions. But back to amazing pumpkin. Especially this pumpkin creation: pumpkin oats.
This oatmeal has been a breakfast regular in my house during fall for I can’t tell you how many years. My family loves it because its a tasty, cozy way to start the day. And I love feeding it to them because its damn easy to make in the morning and totally healthy! Pumpkins, in all their orange glory, are more than just a delicious fall fruit. They are a powerhouse of vitamins and minerals (vitamins, A, C, calcium, potassium, and phosphorus to name a few). Pumpkins are loaded with fiber, so they keep the gut happy and running smoothly. And those pretty peepers of your’s love them because all of the beta-carotene pumpkins hold help your eyes to stay healthy and sparkling. Combined with hearty oats, lovely fall spices, and maple syrup, this breakfast can easily be mistaken for dessert.
Makes 4 servings
1 cup steel cut oats, uncooked
3 cups water
3/4 cup pumpkin puree
1 teaspoon pure vanilla extract
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2-3 tablespoons maple syrup or to taste
1. In a medium sauce pan, bring the water to a rolling boil over high heat. Once the water is boiling, add oats, vanilla, spices, and pumpkin puree to the sauce pan. Stir to combine and reduce heat to low.
2. Simmer uncovered for 20 minutes, stirring occasionally.
3. Once done cooking, taste for sweetness and add more maple syrup if desired. Serve warm, garnished with pepitas, crushed nuts, or chia seeds. Leftovers will keep in fridge for up to 4 days.
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