I love my pumpkin pie recipes. Certainly, they’re not my MOST favorite, but they’re in my Top Ten. You might think that I’d be satisfied with a stove-top, baked, and overnight version, but no, I’m not finished. Now that I’ve fallen in love with steel-cut oats, it just made sense to add another variation to my pumpkin pie family.
Thus, meet the newest member of the clan, Pumpkin Pie Steel-Cut Oatmeal:
Isn’t it lovely? Doesn’t a drizzle of maple syrup really bring out its shimmer? Aren’t you dreaming of digging a spoon into that pile of cranberries and pecans and stirring them in to that pumpkin magic?
Oh yeah, and the best part? I sweetened it entirely with dates. Yup. I’m super elitist like that.
If you try the recipe as written and don’t find it sweet enough, you can stir in maple syrup OR drizzle it on as a topping. If you don’t have dates and have no intention/desire to purchase them, you can sub in about 3 or 4 tbsp of maple syrup.
What you'll need:
- 2 cup milk of choice
- 2 cups water
- 6-8 pitted, chopped dates
- 1 cup steel-cut oats (I use Country Choice Organic)
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp blackstrap molasses
- rounded 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp allspice (optional)
- pinch of cloves
- pinch of salt
How to make it:
- Bring milk and water to a boil, add dates and oats, and reduce heat to medium. (If you'd like to add a tablespoon of flax or chia seeds, do so now.)
- After about 15 minutes (once more of the liquid has absorbed), stir in pumpkin puree. Add vanilla extract, molasses, cinnamon, nutmeg, ginger, cloves, allspice, and salt.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (raisins, nuts, maple syrup, etc.).
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