Finally, September is here – and without any further ado, apples and pumpkins are everywhere. From fall baking magazines at the grocery store to the early apples and tiny gourd pumpkins already available at the farmers market this week, the flavors of fall are already in full swing even though the official first day of autumn isn’t until the 22nd. That’s never stopped me before however, since I just love this time of year – and since I already made a recipe last September for apple pie steel cut oats, I decided to jump on the pumpkin bandwagon a little earlier this year with this recipe. Ever since trying steel cut oats for the first time last year, they’ve become been my go-to breakfast in the morning. They make a hearty and healthy breakfast, and of course I love that I can whip up a bowl in about 10 minutes and then customize it with whatever I’m in the mood for, or whatever is currently in season. If you haven’t tried steel cut oats before, I encourage you to give this recipe a try. Enjoy, and have a wonderful week!
- 1/2 cup steel cut oats
- 1 1/2 cup water
- 2 Tbsp brown sugar
- 3/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 dates, chopped
- Whipped cream, for topping (optional)
Combine the oats and water in a medium sauce pan and bring to a boil. Reduce the heat and cover. Simmer for about 10-12 minutes or until your desired consistency is reached.
Stir in the sugar, pumpkin, cinnamon and nutmeg. Garnish with dates and whipped cream. Serve immediately. Makes 2 servings.