oatmeal with pumpkin and honey
From time to time, we like to borrow a few minutes from the weekend in order to ease into the quick pace of weekday mornings. Preparing a batch of this oatmeal and pumpkin puree on a Sunday makes it easy to just warm up and sprinkle with our favorite toppings during the week. It’s a small luxury to start your day.
1 cup steel cut oats (we recommend oats from Bob’s Red Mill)
3 cups water
1/4 tsp salt
16 oz pumpkin puree, fresh or canned
1 Tbsp coconut oil
1 tsp ground cinnamon
1/4 tsp salt
Top with desired amount of :
fruit (kumquats pictured)
Bring 3 cups water and 1/4 teaspoon salt to a boil then add 1 cup steel cut oats. Reduce heat to a low simmer. Cover and cook 10 - 20 minutes (depending on how chewy you like your cereal). Stir occasionally. Remove from heat and let stand covered for a couple of minutes.
Combine pumpkin, coconut oil, cinnamon and salt in a small pan and heat up for one minute over medium heat.
If preparing your breakfasts for the coming week, cool the oats and pumpkin and refrigerate in separate containers. In the morning(s), heat the oats and pumpkin puree, and continue instructions below.
Scoop oatmeal into individual serving bowls and top with a generous dollop of pumpkin. Drizzle with honey (in this case we used a few pieces of honeycomb) and sprinkle with about a teaspoon each of flax, chia and hemp seeds. Top with cashews and your choice of fruit.
While the seeds sprinkled on top might just seem like a little bit of added texture, they are packed with nutrition. Chia seeds are a great source of magnesium and calcium. Hemp seeds are a superior vegetarian source of protein. Flax joins the other two in being high in Omega 3 and 6 fatty acids.