Pumpkin oatmeal with steel cut oats, raisins, cinnamon, flaxseed meal, and chia seeds. A healthy, hearty, fast breakfast recipe.
This is how I use up leftover pumpkin. I add it to oatmeal. I had the pumpkin and raisins from making pumpkin bread
, and since they went so well together in the bread, I figured they should be a good match-up in oats as well.
Indeed, I was right.
To be honest, this is how some of my best recipes
happen, by throwing a bunch of leftover ingredients together. I love doing this with pizza and frittatas as well, starting with a basic foundation like pizza dough, eggs, or oats
and then jazzing it up with other fun flavors. Because after all, healthy food can be quite exciting and creative.
- 1/4 cup (40g) steel cut oats
- 1/2 cup water
- pinch of salt
- 1/2 medium banana
- 1/4 cup canned pumpkin
- 1/4 tsp pumpkin spice
- 1/4 tsp cinnamon
- 1 tsp flaxseed meal
- 1 tsp chia seeds
- 2-3 tbsp raisins
The night before you plan to eat the oatmeal:
In a medium size pan, heat the oats, water, and salt over medium-high heat, with a lid on. Once the mixture reaches a boil, turn the burner off. Make sure to keep a close watch, because a boil over can happen very quickly (speaking from experience). You do not want to lose half of your oats all over the stovetop!
DO NOT REMOVE LID.
This is very important. This keeps the heat inside, which is going to continue to cook the oats. Leave the covered pot on the stovetop overnight.
In the morning, turn the burner on to medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir often, almost whipping, until the banana breaks down and the mixture thickens.
Once the oats have thickened to your desired consistency, turn the burner off and add the rest of the ingredients while continuing to stir.
Pour into a serving bowl and enjoy! Note, you could also make this recipe using rolled oats, so that you don't have to start the recipe the night before.
Check out more recipes from my 30-Day Oatmeal Challenge