This hearty breakfast is like pumpkin pie and oatmeal colliding. Although they take longer to cook than regular rolled oats, the nutty flavor and chewy texture make steel cut oats totally worth the extra time in the kitchen. Finding an extra 30 minutes in your weekday morning routine to make oats might be a tall order. Make it easy on yourself by preparing a batch of oats over the weekend to last you the whole week.
- 3 cups water
- 1 cup milk
- 1 cup steel cut oats
- Pinch salt
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin purée
- 3 tablespoons pure maple syrup
- Raisins, dried cranberries, or dried cherries (optional)
- Pecans or almonds (optional)
- Unsweetened coconut flakes (optional)
- Combine water and milk in a large pot over medium-high heat and bring to a boil.
- Stir in oats and salt. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 20 to 30 minutes, stirring occasionally so oats don’t stick to pan and burn.
- When thickened and most but not all liquid has been absorbed, stir in vanilla, pumpkin pie spice, pumpkin purée, maple syrup, and any dried fruit, nuts, or coconut, if desired.
- Store oats in a covered container in the refrigerator for up to 1 week. You may want to add 1/4 to 1/2 cup milk to oats when reheating.