As someone who would thrive in a year-round Fall season, I’m overjoyed that it’s finally acceptable to begin making pumpkin everything again. (To be honest, I make this oatmeal year round…don’t judge).
I love the occasional pumpkin spice latte, pumpkin loaf, and pumpkin muffin. But one recipe that really allows me to consume pumpkin on a regular and healthy basis is this pumpkin steel cut oatmeal. It’s minimal on added sugar, so I can get my pumpkin fix in the morning without feeling like I consumed junk for breakfast.
The other great thing about this recipe is that it’s easy to double, even triple, and refrigerates nicely so you can enjoy it all week.
Pumpkin Steel Cut Oats
(Serves 3-4, double as needed)
1 c Bob’s Red Mill Steel Cut Oats
- 2 c Water
- 1 1/2 c Almond Milk
- 4oz Organic Pumpkin (*not pumpkin pie filling*)
- Maple Syrup (to taste, would recommend 1-2T)
- Cinnamon, to taste
- Raisins (optional)
Bring water, almond milk, and a dash of salt to a boil. Add steel cut oats and stir. Turn heat down so the oats are cooking at a soft boil. As oatmeal begins to thicken, add pumpkin, cinnamon, maple syrup, and raisins.
Stir until well mixed, and continue to boil until oatmeal is completely thickened. Total boil time should be around 25-30 minutes.
If you try it out, let me know how it turns out! Tag me on instagram @adult_struggles.