Pumpkin, when tart cherry is not in season, is probably my all time favorite pie filling. Both bring back childhood memories of family and happiness, the kind of memories that make any food taste just that much better than it would otherwise.
As I grew up, I found other ways to use pumpkin, and learned of exotic cuisines that incorporate the spices in savory ways. Each of these discoveries made me happy in the same way as the pie.
This morning, with such a dreary and gray sky, I needed a little of that feeling and thought that breakfast might be the way to do it. I decided on pumpkin oatmeal, something that several other bloggers have been posting about given the holiday season.
While there are many pumpkin oatmeal recipes circulating, I want to offer up my hearty variation. Vibrant orange and warm, it brought just the right amount of sunshine to my day.
Gluten-free Pumpkin Steel Cut Oats Recipe
This recipe makes 5-6 generous servings, depending on how hungry you are. The oats will store in the fridge for a couple of days, so you can a batch and easily re-heat the leftovers – just pour a little extra soy milk on top as you heat them.
- 1 ¼ cups gluten-free steel cut oats
- 1 15-oz can organic pumpkin (not pumpkin pie mix)
- 2 cups soy or other non-dairy milk
- ½ cup water
- ½ tsp sea salt
- ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp ground ginger
- 1/8 cup maple syrup
- 1/8 cup brown sugar + more to taste
Combine oats, pumpkin, soy milk, water, salt, and spices in a heavy-bottomed pan. Bring to a boil.
Reduce mixture to a simmer and cover. Stir occasionally for 40-45 minutes or until oats are soft, but not mushy.
Stir in maple syrup and brown sugar.
Serve with nuts, dried fruit, or more milk on top.
About Stormy Sweitzer - Maoomba-in-chief
Now that is a great idea for pumpkin! It seems like the pumpkin posts kind of fall off after Thanksgiving, but your ‘hearty variation’ of this looks like the best I’ve seen!