I only very recently discovered steel-cut oats. That might be to do with the fact that in Germany, they’re not all that common. In fact, I thought I had to order them online before finding out that they’re just called something different and can often be found in a different section in the supermarket.
I’ve been making classic oatmeal at least every other morning for the past year or so and was excited to try out a different variation, using steel-cut oats. And boy, does it taste good!
I think steel-cut oats are a nice change in my breakfast routine. They do take a bit more time to prepare, so they’re probably better suited for lazy weekend mornings than for busy weekdays.
During summer, all I ate with my regular oats was blueberries. I just think they taste the best when it comes to fruit toppings for oatmeal. This time of the year, though, they are not only more expensive, but also not exactly what you’d call ‘in season’. But that’s okay, since there’s nothing much better than pumpkin oatmeal in the fall and winter months, anyway. For this recipe, pumpkin puree teams up with maple syrup, vanilla, almond butter, and spices like cinnamon and ginger. I also added a pinch of salt to bring out the flavors and a pinch of turmeric, because it adds nicely to the color and I try to sneak it into meals for its health benefits.
The oats are first toasted with some coconut oil in a pan before the rest of the ingredients are added. This step enhances the flavor.
After a few minutes of toasting, the steel-cut oats will need to simmer for about half an hour. If you don’t have that much time, you can also soak the oats overnight. This reduces the cooking time and will still result in creamy steel-cut oats.
When the oats are done, you can top them with hazelnut butter, almond butter, pecans or walnuts, raisins or coconut flakes. Of course, some extra maple syrup is always a good idea, too. Fruits like apples and bananas are also a great fit.
Pumpkin Pie Steel-Cut Oats
Ingredients for 2 servings
- 3/4 cup steel-cut oats
- 1 teaspoon coconut oil
- 1/4 cup pumpkin puree, canned or homemade
- 1 tablespoon chia seeds
- 625 ml oat milk or your favorite plant-based milk. plus more as needed
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- pinch of turmeric
- pinch of salt
- for serving: almond butter, hazelnut butter, pecans or walnuts, coconut flakes, favorite fruit
- Pre-heat a cast-iron skillet over medium-low heat, or heat your other pan over medium heat. When the pan is nice and warm, add the coconut oil and the oats. Let toast for 3 to 4 minutes, stirring frequently.
- Add the pumpkin puree, oat milk, vanilla extract, maple syrup, and spices. Mix well and let simmer for 30 to 40 minutes, until the oats are creamy. If it gets too dry at some point, just add a splash of milk as needed.
- Serve with your desired toppings.