Pumpkin isn’t just for the fall time!
I’ve been having steel cut oats for breakfast a lot recently and have been adding brown sugar and blueberries to my bowl to for extra flavor. In the interest of variety, I tried something new in the batch of steel cut oats that I made this morning and it was delicious! I added pumpkin puree and honey to sweeten it. The pumpkin added great flavor, not to mention additional fiber and potassium to the otherwise fiber-full steel cut oats which can boast on their own about being heart healthy! Pairing the pumpkin and oats together gave me a fiber-filling breakfast that kept me full until lunch! Best of all, this batch makes enough for an entire week’s worth of breakfasts! Just re-heat and enjoy!
- 2 cups steel cut oats
- 8 cups of water
- 8 oz pumpkin puree
- honey (as much as you desire to sweeten)
- cinnamon, to taste
Over medium heat, cook the oats in water in an uncovered pan (trust me on this, covering the pan and having the subsequent overflow creates a mess I wouldn’t wish on my worst enemy). Allow the oats to simmer approximately 30 minutes until the water is fully absorbed. Then stir in the pumpkin puree and add honey and cinnamon to taste. Put the leftovers in the refrigerator and heat up single portions for the rest of the week!
How do you like to liven up your oatmeal? Let me know in a comment below!