Happy Monday, friends!
I hope you had a wonderful weekend! We had gorgeous weather here and probably the last of the 80s for the year which is fine with me because I am definitely ready for fall!
Which is also probably why the pumpkin recipes have been never-ending for the past few weeks. Of course, some of that had to do with not wanting to waste the rest of the can after making this, but more of it had to do with me secretly coveting all things pumpkin.
These steel cut oats, however, are not too overwhelmingly pumpkin-y and topped with the raisins, maple syrup, and Greek yogurt, they are a truly decadent breakfast option. We had a few cool mornings (in the 40s!), so I was very happy to have these leftovers in the fridge to be reheated every morning.
This was the last of my can of pumpkin, so I’ll probably hit pause on the pumpkin recipes until I have excuse to buy another one!
Pumpkin Steel Cut Oats
1 cup steel cut oats
3 cups water
1 cup canned pumpkin
1 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
Optional Toppings: maple syrup + greek yogurt
Bring 3 cups of water to boil in a saucepan. Once the water is boiling, mix in the steel cut oats and cook until creamy, according to package directions, about 15-20 minutes.
Once cooked, stir in the pumpkin, raisins, cinnamon, and nutmeg and continue to heat for another few minutes.
To serve, drizzle on maple syrup and top with a dollap of Greek yogurt.
Time: 25 minutes