I know it’s not fall.  But for me, pumpkin is not limited to a few months a year.  Plus, today is drizzling and cloudy and rainy so it feels like fall.  Pumpkin steel cut oats it is!

Start by toasting steel cut oats in the dry pan.  I usually use medium heat and keep stirring them until they are fragrant and starting to brown.  This makes it takes richer and more nutty.

 pumpkinsteelcutoats-2

Add water, almond milk, pumpkin, salt and pumpkin pie spice.  Bring to boil, then reduce heat for about 20 minutes.  Stir often.

pumpkinsteelcutoats-4 pumpkinsteelcutoats-3

 pumpkinsteelcutoats-6

Meanwhile, toast pepitas in a small pan until they are making popping sounds and browning lightly.  Have you ever had pepitas?  They are great for people with a nut allergy because they are nutty and crunchy, but they are a seed – the inner part of a pumpkin seed.  They are a bit pricey, but I buy them from our local Earth Fare in the bulk bins.  Then I can buy as little or as much as I want.  In the next few days I will post a delicious trail mix that uses pepitas.  It’s SO good!!

pumpkinsteelcutoats pumpkinsteelcutoats-5

Some people like their oats more chewy.  In that case, you may cook it less than 20 minutes.  You could also make this the night before and put it in a crockpot on low.  I used to cook it in the crockpot often, but I felt like it got overcooked and made a mess.  I use a very small crockpot specifically for steel cut oats, but I’ve heard there are ways to cook it inside a bowl in a big crockpot.  I should try that out and let you know!

Top with toasted pepitas and real maple syrup.  It’s so delicious!

 pumpkinsteelcutoats-7

Leave a Reply

Your email address will not be published. Required fields are marked *