Easy as (Pumpkin) Pie Steel Cut Oats

The weather here in Northwest Ohio has been wet. We’ve had rain, rain, and more rain. (And a little snow!) My favorite weather personality said we’ve had the wettest fall in history. I don’t doubt it! I’ve been drinking tea like a mad hatter woman; I don’t remember the last time I haven’t had socks on my feet (OK, I take them off to shower, but I keep them on for everything else!), and my heated mattress pad has been running nonstop. 

When the weather is wet, and cold, and windy, all I want to eat is a warm glob of something. Yup. That’s right. A warm glob. Enter — oatmeal. Hearty. Warm. And globular. Perfect.

Pumpkin Pie Steel Cut Oats

1/2 c steel-cut oats (aka Irish Oats)

2 c water

dash salt

1 c non-dairy milk

1/4 c pumpkin puree

2 TBSP maple syrup (or other liquid sweetener)

2 pkts stevia (or about 2 TBSP sugar) – optional

1-2 tsp each cinnamon & pumpkin pie spice

Place oats and water in a large, microwave safe bowl. Microwave on high for 15 minutes. Carefully remove bowl from microwave. Add remaining ingredients (pumpkin puree, seasonings, maple syrup, non-dairy milk) and stir to combine. Return to the microwave and cook another 5 minutes on high. Oats should be tender and creamy.

Allow oats to cool a bit before eating. If you want them to have extra globbiness, allow to cool significantly before eating.

Serves 2 (or one really hungry Veggie V!)

I didn’t run the NI on this breakfast-for-dinner, but I’m guessing it’s somewhere around 300 cals per servings because that’s what my standard steel-cut oats come in at.

A spoonful of oats helps chase the rain away.

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