In my attempt to try the minimalist lifestyle, I find myself cruising the kitchen pantry with the urge to use up everything in sight.
A can of pumpkin puree has been staring and taunting me for the past few months. Is it culinary incorrect to use pumpkin post-Thanksgiving?
It’s not like there’s a pumpkin police ready to arrest me for unlawful usage in February but one never knows when a foodie keyboard warrior is ready to rage against a recipe.
I’ll take my chances.
This part-breakfast, part-dessert recipe is adapted from The Kitchn’s Baked Pumpkin Steel Cut Oatmeal. I prefer the stove top method than baking in the oven or using the slow cooker because it allows me to control and monitor the progress.
Regardless of the method you use, I promise the flavours will be absolutely exquisite … like draping oneself with a cashmere sweater on a cold winter day 🙂
CREAMY PUMPKIN COCONUT OATMEAL
Servings: 4 to 6
- 1 tbsp unsalted butter
- 1- 1/2 cups steel cut oats
- 1 cup pumpkin puree
- 1 can (400 ml) coconut milk
- 2-1/2 cups water
- 1 tbsp pumpkin pie spice
- 1 tbsp maple syrup
- 1/2 tsp salt
- Chia seeds
- Hemp seeds
- Flax seeds
- Dried cranberries
- Heat butter in a medium sized pot over medium-high heat. Stir in the oats and fry them frequently until they smell toasty, approximately 3 minutes.
- Add the remaining ingredients and whisk until all the ingredients are combined.
- Turn the heat to low-medium and continuously stir for 25 – 30 minutes. The oatmeal will slowly thicken.
- Add toppings as suggested for more texture or flavour.