3cupsof Bob’s Red Mill Steel Cut Oats + 6 cups of water for soaking
1can of coconut milk
1can of pumpkin
2tablespoonsof maple syrup
For the Granola:
½cupof chopped dried cherries
2cupsof Bob’s Red Mill rolled oats
½cupof Bob’s Red Mill coconut flakes
1/3cupof chopped pecans
2 ½tablespoonsof melted coconut oil
2tablespoonseach of maple syrup and honey
For the Toppings:
crushed amaretti cookies
Oatmeal: Add the oats and water to a pot and soak over night.
Drain the oats and rinse and then add to a medium size pot along with the 4 cups of water.
Stir over low heat until the oats crack and are chewy and tender. Finish with coconut milk, pumpkin, cinnamon, nutmeg, honey and maple syrup. Keep warm.
Granola: Preheat the oven to 275°.
In a large bowl combine all of the ingredients and lay flat on a sheet tray lined with parchment paper and bake for 12 to 15 minutes or until lightly toasted. Let cool to room temperature before breaking apart.
Top the oatmeal off with some granola, crushed amaratti cookies and orange zest. Serve hot!