This was a twitter recipe request! I make this pumpkin oatmeal during the day (or night) and we eat it throughout the week. The kids love it and I do too!
Pumpkin Oatmeal
Servings
4 Servings
Ingredients
- 1.5 cup Steel Cut Oats
- 4 cup Unsweetened Vanilla Soy I use 4 cups because it is the size of the box. You could use all soy for the liquid if you like We also like Vanilla Hemp milk, butTrader Joe’s stopped carrying it! 🙁
- 1.75 cup water I decreased this from 2 cups when I added the pumpkin. I don’t think it made a big difference either way.
- 3 Cinnamon sticks I cut them up into thirds. You could just use cinnamon to taste.
- 3/4 – 1 cup pumpkin puree
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1-2 tablespoon flaxmeal
Instructions
- Bring the water and soy milk to a boil with the cinnamon sticks and sprinkle in the oats. Add pumpkin puree and spices and cook according to package directions. You can add more pumpkin puree to taste-I started off with 1/2 cup and added more, and would even go higher. We like our oats with some bite, so I taste to know when it’s ready. I refrigerate and store it all week for a nice hot breakfast in the morning! Be sure to add water when warming it up. The oats seem to soak in the liquid in the fridge and make the oatmeal too thick for my liking. The nice thing about this recipe is that it’s totally to taste and you can’t really mess it up!
- You can also make this in a crockpot over night. Spray the inside of the crockpot with cooking spray and dump the ingredients in. Give it a good mix and set on low for about 8 hours. This will make a creamier oatmeal in the morning, with less bite.
- I eat mine with slivered almonds and a sprinkling of raw sugar! Yum!
delicious – I used a combo of soy and almond milk instead of water.