There’s nothing like a change in seasons to inspire new, fun dishes.
Cindy recently left this comment on my Single Serve Steel Cut Oats Topped with Blueberries post,
I love steel cut oats and look forward to trying this recipe. Any chance of you revising your pumpkin recipe with steel cut instead of old fashioned? yum
A seed was planted.
I knew I wouldn’t have time to whip up steel cut oats anytime this week so I decided to try a new overnight idea.
I researched a bit, but most of the recipes I found online use 1 cup of pumpkin puree. I hate that! If I’m going to open a can of pumpkin, I’m going to use a can of pumpkin. Know what I mean?
So that’s what I did and the result was way better then I ever expected!
The spice combination was perfect and the texture was chewy yet smooth because of all the pumpkin puree. It’s only slightly sweet, but I purposefully used less honey/syrup so people could top to taste.
Both kids liked it but Little Guy needed some coaxing and a drizzle of honey on top.
If his oatmeal doesn’t have chocolate chips and banana in it, he’s not really a fan.
However, Little Bean LOVED it straight up!
He couldn’t even be bothered with the spoon. ;)
Here’s how I made it…
- 1 cup steel cut oats (162g)
- 1 15oz can of pumpkin
- 1 can of water
- Pinch of Salt
- 1/2 cup almond milk (skim would work)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tbsp honey (21g)
- 1 tbsp maple syrup (20g)
- Honey, Maple Syrup, chopped nuts for topping (optional)
Mix all ingredients together and cook on low in your slow cooker/crockpot for about 8 hours.
I was a little worried it would burn and the edges did get a little crusty.
But it was a yummy crusty!
The recipe does make at least 4 servings, but have no fear! Just separate it in to small containers and warm in the microwave.
It reheats beautifully!
|Servings||Amt per Serving|
|4||About 1 cup|
|230||3g||8g||old: 4||new: 6|