Creamy pumpkin-y oats can make anything better.
It’s true, though. If you’re wondering where I’ve been all week, you may recall me mentioning something on Monday about getting somewhat ill this past weekend… Welp, since then it’s only gotten worse, and I’ve been battling a pretty nasty sinus infection and bronchitis. The worst part is Mikey got really sick, too, so we’ve spent the better part of the week in bed, cuddling our pup, with lots and lots of tissues, a humidifier, and so much Mucinex D.
However, I did find a way to peel myself up off my indent in the couch to make this oatmeal! It’s really, really good, you guys. And it’s super comforting, and perfect for Fall, and it totally turned my sick frown upside-down for a brief moment!
Umm, don’t mind my distorted reflection in the spoon there…Yep, those would be pink sweat pants.
You know what’s cool about this oatmeal? It’s made in the oven! It also reheats super well in the microwave.
I used steel-cut oats here, because they are sturdier, but also because I love their nutty flavor and texture. If you’ve never had steel-cut oats, I took a photo of them next to some regular rolled oats, so you could see how different they look.
Rolled oats are oat groats that have been steamed and rolled flat (hence “rolled” oats), while steel-cut are the whole oats groats chopped into pieces. Steel-cut take a bit more time to cook, but the flavor payoff is so worth it. Plus, with a recipe like this, you just do a little cooking on the stove, then pop the whole thing in the oven and forget about it for a while!
I topped these with a drizzle of maple syrup (the real stuff!), and some walnuts. The crunch of the walnuts is a wonderful contrast to the creamy oats, and who doesn’t love pumpkin and maple together?
Yield: roughly 6 servings
- 2 tbsp butter
- 1 and 1/2 cups steel cut oats
- 1 cup pure pumpkin puree
- 1/3 cup golden brown sugar
- 1 tbsp pumpkin pie spice
- 1 cup milk (I used 2%)
- 1 cup cream
- 2 and 1/2 cups water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- roughly chopped walnuts
- real maple syrup
- Preheat oven to 375 degrees.
- In a large pot (I used an enamel Dutch oven), heat 1 tablespoon of the butter over medium-high heat. Once the butter is foamy, add in the oats and toast them for about 3 minutes.
- Push the oats to the sides, and add in the other tablespoon of butter. Add the pumpkin puree on to and allow it to cook there for about a minute without stirring. Add in the pumpkin pie spice and stir everything together. Continue cooking for another 4 minutes.
- Add in the remainder of the ingredients, and stir to combine. Place the lid on and bake for 35 minutes.
- Remove the lid and stir the oatmeal. Allow it to slightly cool before serving with the walnuts and maple syrup.
recipe slightly adapted from here