Lately I’ve been cooking steel-cut oats for the family. I’ve read that they are better for you than the rolled-variety, more fiber, less processed and they are much tastier.
I’ve been experimenting with different add-ins so that we don’t have to sweeten it with sugar. Cinnamon works really good, so do raisins, apples and bananas. It being close to Fall (not so much weather-wise here in central Texas) my mind tends to wander towards pumpkin pie, and I though it would be great to add pumpkin and spices to the oatmeal. Looks like I’m not original in my idea, I found the following recipe on Feeding My Tribe. I’ll give it a try this next weekend.
Pumpkin Pie Steel-Cut Oatmeal—in less than 10 minutes
As I mentioned in a earlier post, we eat a lot of oatmeal and usually it is the steel-cut kind. But, that takes too long to cook in the morning, like 40 minutes, right? Not really, as I base mine on this easy and relatively fast recipe for 7 minute stove top steel-cut oatmeal. That is how I make oatmeal about 75% of the time now.
Of course, you can always make your oatmeal ahead and just heat it up in the morning. But, it is simple to soak the oats overnight and then they cook in a jiffy. When I make oatmeal, it is enough to feed four elementary kids plus one adult. I usually end up with one or two extra servings of oatmeal and Emma and I have it the next morning since she LOVES oatmeal.
You can use the basic recipe and then add dried fruit and spices to your preference, or add nothing and just enjoy the oaty goodness. I add the flax-seed to boost the Omega-3’s. Today’s breakfast was:
Pumpkin Pie Oatmeal Ingredients
- 1 cup steel cut oats
- 1 cup milk
- 1 cup canned pumpkin
- 1 dash sea salt
- 1 tsp pumpkin pie spice
- 2 Tbsp real maple syrup or honey (not HFCS stuff)
- 1/2 cup chopped pecans or walnuts (optional)
The night before (or at least 6 hours before), soak the oats in about 3-4 cups of plain water with about 2 Tbsp of whey, kefir, buttermilk, or lemon juice added.
Pumpkin Pie Oatmeal in pot
(Note: the whey, etc. is optional, it would work with just the water, but the whey helps to “pre-digest” the oats and allows your body to get more nutrients out of them).
In the morning, drain oats in a fine-meshed sieve, rinse with water, and then drain again.
Place the drained, soaked oats and all other ingredients in a pot, bring to slight boil, reduce heat to low and simmer for 10 minutes until thickened. Serve with cream if desired.
The original recipe calls for pre-soaking to cut down on cooking time. But I don’t think it’s necessary, yeah, it may take 30 mins or so to cook, but it’s so hearty, that I usually make it on weekends and a long slow cooking time is just fine with me.