Description
One of my favorite recipes for fall is this Pumpkin Steel-Cut Oatmeal. It is super easy to make, takes only a few minutes, and you have breakfast ready in no time.
Ingredients
Scale
- 1 1/2 cup coconut milk (Thai Kitchen Coconut milk)
- 1 1/2 cup pumpkin puree ((Libby’s 100% pure Pumpkin)
- 1 1/2 cup water
- 3/4 cup Steel-Cut Oats (One Degree Sprouted Steel-Cut Oats)
- 3 tablespoons maple syrup (or sweetener of choice)
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- pinch of salt (optional)
Instructions
In a Pressure Cooker:
- Add all ingredients to the pot.
- Stir to combine
- Cook on high pressure for 10 minutes
- Let pressure release naturally (about 15 minutes)
- Stir
On the Stove Top:
- Add all ingredients to a saucepan
- Stir to combine
- Bring to a simmer while stirring
- Reduce heat and let simmer for 20 minutes until oats are the desired consistency
- Be sure to stir occasionally to prevent scorching
Notes
- If the oatmeal seems too dry, add milk until it becomes the right consistency
- I use One Degree Organic Sprouted Steel-Cut Oats in this recipe (gluten-free), though regular Steel-Cut Oats will do just fine. I use sprouted oats because it unleashes more nutrients and is easier to digest.
- You can substitute the allspice, ginger, and cinnamon with a pumpkin pie spice if that is more convenient.
