As the days are getting shorter and the air gets colder, I start to crave warmer and heartier breakfasts. I try to fill up on protein in the mornings, and keep sugar to a minimum, giving me plenty on energy to get me to lunch without a mid-morning snack.
For years now, I usually have one of two things for breakfast: a greek yogurt parfait, or a bowl of steel cut oats. The yogurt parfaits generally take me from spring to summer, but when the air gets colder I transition into steel cut oats when I need some warmth to coax me out of bed in the early mornings.
Not to brag or anything, but I think I’ve got steel cut oats perfected. My family makes a pot of these every weekend, and I’ve tried every brand of oats, every cooking method (saucepan, crockpot, microwave, and oven), and every flavour combination. I’ve never shared any of these recipes on the blog, but I’m going to start now. (Get ready for my apple-pie oats, coconut cream oats, and blueberry peach crunch oats. But first I’m going to share a new favourite…..PUMPKIN SPICED STEEL CUT OATS.)
Steel cut oats are the least processed and closest thing you can buy to a grain of oat. Steel cut oats are pure oat groats chopped into pieces. Since they are less processed they have a higher protein content and take longer to cook. They have a chewier and nuttier texture than rolled oats or old fashion oats which lead to the mushy and life-less oatmeal that many people hate.
The best thing about these oats are that they are better on the second or third day. That’s right – you can make a big batch and have breakfast for the entire week made ahead of time.
- 2 tbsp coconut oil
- 1.5 C steel cut oats (We prefer the PC blue menu kind, comes in a blue cylinder package in the cereal aisle. Otherwise Bob’s Red Mill Oats work just as well.)
- 1 C pumpkin puree (NOT pumpkin pie filling. We love the E.D. Smith cans, no added ingredients except 100% pure pumpkin.)
- 2 tbsp brown sugar (Totally optional. I prefer without.)
- 4 tsp Pumpkin Spice Blend
- 2 C unsweetened almond milk (My absolute favourite brand is Almond Fresh)
- 2.5 C warm water
- 1 tsp vanilla
- 1/2 tsp sea salt
- Preheat your oven to 375°F.
- In a 9 Cup Le Cruset Dutch Oven (or a Corningware casserole dish), heat 1 tbsp of the coconut oil over a burner at medium-high heat. Once completely melted, add your oats, and fry for 3-5 minutes until they smell toasted.
- Add the second tbsp of coconut oil to the pan and the pumpkin. Let the pumpkin sit for a minute without stirring.
- Add the sugar and spices. Stir and let the pumpkin mixture cook for 5 minutes. The mixture will darken and the raw pumpkin smell will begin to disappear. When the raw pumpkin smell disappears you are ready to move onto the next step.
- Pour in the almond milk and whisk to combine. Whisk in the water, vanilla and salt. Let cook for one minute.
- Put a lid on the pan and place it in the oven. Bake for 35 minutes.
- Remove the pan from the oven and slowly remove the lid. Be careful, the steam is very hot! Stir the oatmeal for a minute. The oatmeal will thicken very quickly as it cools.
- If eating right away, split mixture among 8 breakfast bowls. Top each bowl with a small dollop of vanilla greek yogurt, a drizzle of pure maple syrup, crushed walnuts, and apple slices.
- If not eating right away, allow to completely cool and then cover and place in the fridge until ready to eat. Once ready to eat the next day, place a single serving in a microwave safe bowl, and add 2 tbsp of almond milk. Stir the almond milk until incorporated and then microwave on high for 1 minute. Top will the same toppings described in Step #8.
I think I hit the jackpot on this one. Trust me, make these, and your tastebuds will be dancing. We love to see you trying our recipes, so if your family loves this as much as we do, leave us a comment or tag us @mindovermarmalade.