Something about this time of year always makes me flash back to oatmeal. I think it’s because on so many of those cold autumn and freezing winter mornings of my school years, it was something I loved to eat for breakfasts. And regardless of the fact that I now live in a place without seasons, I just look at the calendar and those memories start rushing through my head.
When I was little my mom would prepare her special (Mexican-style) oatmeal for us, but it didn’t happen too often because she was at work most mornings. To try and satisfy my oatmeal cravings I would grab the instant packs that I mixed with milk and cooked in the microwave. Of course those didn’t compare to my mother’s oatmeal, but it was a great way of getting to taste different oatmeal flavours as well as American style oatmeal.
I no longer purchase the instant oatmeal packs because I find them too sweet, instead I make my own oatmeal from scratch — which isn’t difficult at all. Normally I use rolled oats but over the last several months I have (finally) found steel cut oats locally, and they have become my preferred oatmeal of choice. The only draw back is that steel cut oats take a much longer time to cook and I really don’t like to hover over the stove in the morning. But you know what? You can “cook” your steel cut oats overnight, so when you wake up the next morning breakfast is ready. Basically all you do is mix the oats with the liquid, seasonings and flavourings, then let it sit overnight in the refrigerator. Isn’t that awesome?
Now that fresh pumpkin is very much in season, I’ve been giving my steel cut oats breakfast some seasonal touches. In this recipe I’ve combined homemade pumpkin puree with the oats and added some aromatic spices to really liven things up. The recipe is quite easy and I think you’ll truly enjoy it.
- ½ cup of steel cut oats (if you're GF make sure you look for ones certified so)
- 1 cup of unsweetened and unflavoured almond milk or regular whole fat milk
- ½ cup of unsweetened and unflavoured pumpkin puree
- ½ teaspoon of melted coconut oil or unsalted butter
- ½ teaspoon of ground cinnamon
- pinch of ground ginger
- pinch of ground nutmeg
- pinch of ground all spice
- a pinch of fine sea salt
- sweetener of choice, amount to taste
- The night before, mix the steel cut oats with the milk and store in a sealable or airtight container, then place it in the refrigerator.
- The next morning take out the oats from the refrigerator and set aside. Now heat a small pot and once hot add the coconut oil and allow to warm up. Next add the pumpkin puree and all of the spices, give the ingredients a good stir and cook until the puree thickens up a bit -- about 4 to 5 minutes. Now pour in the soaked oats and stir until well combined. Add the sweetener and again give the oatmeal a good stir. Taste it and see if the oats need more sweetener or spices. Allow to cool slightly before serving.
- Served topped with nuts and a few grains of pomegranate if desired.
You are going to love how delicious your kitchen will smell when you warm up the ingredients together. It tastes like autumn, like the holidays, and so delicious. I know the amounts may seem a bit low, but it really is very filling and you may also get two servings out of it — if not, you can always double the amounts. Enjoy!