Pumpkin Steel Cut Oats Recipe with Homemade Granola
Soak your oats over night to make this extremely tasty Pumpkin Steel Cut Oats Recipe with Homemade Granola and Coconut Milk!
Servings 4 to 6
For the Oatmeal:
- 3 cups of Bob’s Red Mill Steel Cut Oats + 6 cups of water for soaking
- 4 cups of water
- 1 can of coconut milk
- 1 can of pumpkin
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 2 tablespoons of honey
- 2 tablespoons of maple syrup
For the Granola:
- ½ cup of chopped dried cherries
- 2 cups of Bob’s Red Mill rolled oats
- ½ cup of Bob’s Red Mill coconut flakes
- 1/3 cup of pepitas
- 1/3 cup of chopped pecans
- 2 ½ tablespoons of melted coconut oil
- 2 tablespoons each of maple syrup and honey
- ½ teaspoon of vanilla
For the Toppings:
- crushed amaretti cookies
- orange zest
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!
Calories: 992kcal | Carbohydrates: 147g | Protein: 29g | Fat: 35g | Saturated Fat: 16g | Sodium: 24mg | Potassium: 304mg | Fiber: 22g | Sugar: 33g | Vitamin A: 559IU | Calcium: 127mg | Iron: 8mg