Pumpkin Spice Steel Cut Oatmeal

I love pumpkin spice ANYTHING in the Fall!!!
Who's with me??
So I decided to make some oatmeal this week for breakfast.
The house smelled amazing this morning and I had leftovers for the next 2 days.

The best part about this recipe?  
You can make it on the stove top or overnight in the crockpot.

What's the difference?
In the crockpot the steel cut oats have a chance to cook longer and get much softer, so the texture becomes more like real oatmeal - dare I say a bit more mushy.
On the stovetop, they retain their texture - I personally LOVE the meatyness of a steel cut oat versus regular oatmeal.  

Either way, I hope you love them!!
Happy Cooking!
Sarah

Pumpkin Spice Steel Cut Oatmeal - STOVE TOP VERSION

3 cups of water

1.5 cups steel cut oats

1/2 tsp pumpkin pie or apple pie spice

1/2 tsp vanilla extract

dash of salt

1/2 cup canned pumpkin (just 100% pumpkin)

1 T maple syrup

In a large pan, bring the water to a boil (I used the pot I usually boil water in for pasta....steel cut oats are known for boiling over...I don't want a mess on my stove!!).  

Add the oats, spice, salt, and vanilla - stir and simmer for 25 minutes.  Stir occasionally as it cooks.

Add the canned pumpkin and maple syrup - stir until well mixed.  Allow it to cook for an additional 5 minutes (add more water if starting to dry out).  

Take off of the heat and allow to stand for 1 minute before serving.

Enjoy!!

Pumpkin Spice Steel Cut Oatmeal - CROCKPOT VERSION

click here for recipe

Pumpkin Chocolate Chip Baked Oatmeal Cups

I've got 2 words for you:   

Pumpkin 🎃

Chocolate 
🍫

I just made these for after-school snacks this week but ate 2 for lunch. 😍
Couldn't resist. 🤤
Gluten free and the only sugar comes from the chocolate chips & 2 T coconut sugar to sweeten up that pumpkin a bit. 
I think I might be addicted. 

Happy Baking!!
Sarah

Pumpkin Chocolate Chip Baked Oatmeal Cups 

1 1/4 cup of plant-based milk (I used unsweetened Ripple milk)

1 large egg

2 T coconut sugar (you can substitute agave or honey)

3/4 cup of pure pumpkin puree (100% pumpkin)

1 tsp cinnamon

1 tsp vanilla

1/4 tsp nutmeg

2 1/2 cups of regular oats (not steel cut)

1/2 cup mini-chocolate chips

Preheat the oven to 350 degrees. 

Whisk together the milk, egg, sugar, pumpkin, vanilla, and spices.  Add the oats and stir until well combined.  Add in the chocolate chips.  Theses are super chocolatey, and you could easily get away with less, but this chocolate lover wanted them all!!!!

In a non-stick muffin tin sprayed with olive oil, evenly distribute the batter between the 12 cups.  

I thought about using tin foil muffin tins, but wasn't sure if they would stick.  If you try it, let me know! 

Bake at 350 for 30 minutes until golden brown on the top and along the sides. 

Cool for 10 minutes before devouring.   Allow them to cool completely before storing in the fridge for 1 week or the freezer for up to 3 months.  

Seriously SO GOOD.

I may not even share them with the kids.  

Overnight Crockpot Pumpkin Spice Steel-cut Oatmeal

I love making my oatmeal in the crockpot!!!

I set it up before bed, and voila!!!  It's ready when I wake up!!

My go to recipe is a banana blueberry but I wanted to try something more seasonal.  So I thought I would make a Pumpkin Spice version.

It smells amazing and tastes delicious!!!

Hope you enjoy!

Happy Cooking,

Sarah

Overnight Crockpot Pumpkin Spice Steel-cut Oatmeal

4 cups water

1 1/2 cups steel-cut oats (not quick cooking)

3/4 cup canned unsweetened pumpkin 

2 tsp vanilla

2 T maple syrup

1 tsp cinnamon

1/8 tsp each nutmeg, cloves, and ginger

Combine all ingredients and cook overnight on low for 6-8 hours. That's it!

Enjoy!!!