This breakfast is downright decadent–like a pumpkin pie in a bowl. Don’t let its sumptuousness rob you of pleasure though, this oatmeal is super-healthy too. It’s loaded with fiber from the pumpkin and whole grain goodness from the oats.
2 cups cooked steel cut oats
1 cup canned pumpkin (half a 15-ounce can)
1/2 cup low-fat milk
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
1/4 cup pecans, toasted and crumbled
Stir together all ingredients except nuts in a medium saucepan over medium heat until heated through.
Spoon into bowls and top with crumbled pecans.
Serves 4
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Love this.
I made a huge pot of steel cut oats for breakfast this morning, ate a little, and stuck the rest in the fridge. I’m so proud of myself for taking the 25 minutes to invest in a several days of future hot breakfasts. Tomorrow will be easy-peasy!
Can’t wait to try this in the morning! It sounds like delicious & healthy comfort food, perfect for these chilly mornings
Cheryl . . . Good for you! It is a great investment. We had some leftovers (plain, not from this recipe) last night even, sauteed with diced sweet potato, kale and sausage. So good.
Brenda . . . You nailed the description. Enjoy!
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Oh hello! This sounds super yummy! I love Fall when all the wonderful pumpkin flavored things come out and this is just another wonderful excuse to eat pumpkin.
Ain’t THAT true! You should check out our Pumpkin Curry too … mmmmm.