Claire, forever on the hunt for flavorful recipes and food ideas, hit on a new winner: Baked Pumpkin Steel-Cut Oatmeal. I've never been a fan of oatmeal as a stand-alone menu item, but this piqued my interest. As she read the list of ingredients, I could already smell it wafting from the oven. We tend to love sweet spices and most things pumpkin, so this was a 'must try'.
So try we did. In two words, it's absolutely delicious.
We are having a prolonged cold spell (read: long visit from the Artic Express), and this is the perfect antidote to short days, long winter nights, and icy cold windy weather. Try it. You'll love it. Guaranteed to keep you feeling warm and full of goodness.
Baked Pumpkin Steel-Cut Oatmeal
Preheat oven to 375 degrees F.
1 tblsp. butter
1 1/2 cups steel cut oats
1 tblsp. butter
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. mace
2 cups milk
2 1/2 cups warm water
1 tsp. vanilla extract
3/4 tsp. salt
Optional nut topping:
1 tblsp. butter
1/3 cup sliced almonds
1/4 cup pecan halves
pinch of cayenne pepper
pinch of ginger
In a dutch oven, melt 1 tablespoon of butter at medium heat; add 1 1/2 cups steel cut oats (we used Bob's Red Mill) and saute the oats about 3 minutes or until toasted.
Push the oats to one side of the pot and add another tablespoon of butter to melt. Add the pumpkin and saute it, stirring after a minute. Add the brown sugar and spices. Saute for 3 to 4 more minutes. Add the milk, water, vanilla and salt and whisk everything together to combine. Place a lid on the dutch oven and bake for 35 minutes at 375 degrees.
Drizzle with cream or maple syrup. (We used both: A little maple syrup and then a little cream.) Top with a couple of tablespoons of the nut topping, if desired.
While the oatmeal bakes, prepare the nut topping:
In a saute pan, melt the butter over medium low heat. Add the almonds and pecans, stirring frequently. After a minute, reduce the heat to low, keep stirring, and allow the almonds to turn a very pale golden brown, about 5 to 8 minutes. Add the cayenne and ginger and toss well. Serve over individual servings of the oatmeal.
Serves 4 - 5 generously.
So try we did. In two words, it's absolutely delicious.
We are having a prolonged cold spell (read: long visit from the Artic Express), and this is the perfect antidote to short days, long winter nights, and icy cold windy weather. Try it. You'll love it. Guaranteed to keep you feeling warm and full of goodness.
Baked Pumpkin Steel-Cut Oatmeal
Preheat oven to 375 degrees F.
1 tblsp. butter
1 1/2 cups steel cut oats
1 tblsp. butter
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. mace
2 cups milk
2 1/2 cups warm water
1 tsp. vanilla extract
3/4 tsp. salt
Optional nut topping:
1 tblsp. butter
1/3 cup sliced almonds
1/4 cup pecan halves
pinch of cayenne pepper
pinch of ginger
In a dutch oven, melt 1 tablespoon of butter at medium heat; add 1 1/2 cups steel cut oats (we used Bob's Red Mill) and saute the oats about 3 minutes or until toasted.
Push the oats to one side of the pot and add another tablespoon of butter to melt. Add the pumpkin and saute it, stirring after a minute. Add the brown sugar and spices. Saute for 3 to 4 more minutes. Add the milk, water, vanilla and salt and whisk everything together to combine. Place a lid on the dutch oven and bake for 35 minutes at 375 degrees.
Drizzle with cream or maple syrup. (We used both: A little maple syrup and then a little cream.) Top with a couple of tablespoons of the nut topping, if desired.
While the oatmeal bakes, prepare the nut topping:
In a saute pan, melt the butter over medium low heat. Add the almonds and pecans, stirring frequently. After a minute, reduce the heat to low, keep stirring, and allow the almonds to turn a very pale golden brown, about 5 to 8 minutes. Add the cayenne and ginger and toss well. Serve over individual servings of the oatmeal.
Serves 4 - 5 generously.
