Updated: 6 hours ago
This version of oatmeal admittedly takes more time than most standard oat recipes; however, I assure you it’s worth the effort.
It’s best to make a big batch and re-heat in the morning. For the pumpkin purée, be sure to avoid pumpkin PIE filling. Always check the ingredients; there should be only one ingredient: pumpkin.
1 tablespoon coconut oil
1 cup steel cut oats
2 cups cold water
1 cup milk or non-dairy alternative
1 cup pumpkin purée
½ cup golden raisins, more for garnish
½–¾ cup hot water (if needed)
½ cup coarsely chopped hazelnuts or pecans
½ cup toasted unsweetened shredded coconut
¾ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Using a medium to large sauce pan with heavy bottom, heat coconut oil on medium heat.
Add oats, stir well to coat, and toast, continuing to stir for 4–5 minutes.
Add spices, stir continuously to avoid burning.
Lower heat to medium, add water, continue to stir for 4–5 minutes.
Add milk, pumpkin puree, raisins and salt. Continue to stir until mixture gets thick and liquid begins to absorb.
Reduce heat to a simmer, stir for 2–3 minutes, cover. If mixture begins to get too thick, add additional hot water.
Stir occasionally for further 5–8 minutes. Turn off and allow sit for 5–10 minutes.
Scoop into bowls and top with hazelnuts, raisins, toasted coconut or fruit of choice, if desired.