Recipe for pumpkin spice oatmeal with raisins and pecans
Have you ever thought about why you like some foods and not others? Or why you like a food in one form and not in another? I ponder these questions a lot, but still can't explain why I love raw carrots and fresh strawberries, but not cooked ones, or why I love oatmeal cookies, but not boiled oatmeal in a bowl. My husband Ted does love oatmeal, especially the coarse steel cut (a.k.a. Irish) oats when they're still a little bit crunchy, so this pumpkin spice oatmeal with raisins and pecans is for him, and for you. Steel cut oats are whole grain groats (the inner portion of the oat kernel) that have been cut into two or three pieces; because they are minimally processed, they take longer to cook than rolled oats, and have a wonderful chewy texture. Store leftover oatmeal in the refrigerator in breakfast-sized containers, and reheat in the microwave at home or at work later in the week.
Pumpkin spice oatmeal with raisins and pecans
3 cups water
1/2 tsp kosher salt
1 cup steel cut oats
1/4 cup canned pumpkin puree
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp kosher salt
2 Tbsp light brown sugar
3 Tbsp golden raisins, for garnish
3 Tbsp chopped toasted pecans, for garnish
In a 3- or 4-quart straight-sided saucepan (I use a nonstick pan), bring the water and salt to a boil.
Stir in the oats, pumpkin, cinnamon, nutmeg, salt and brown sugar. Reduce heat to simmer, cover the pot, and cook, stirring occasionally to keep the oatmeal from sticking, for 25 minutes.
Garnish individual bowls with raisins and pecans, and serve hot.
Other recipes that use these pantry ingredients:
Blueberry-coconut baked steel cut oatmeal, from Family Fresh Cooking
Banana muffin tops with steel-cut oatmeal, from The Kitchn
Gingerbread steel-cut oats, from Budget Bytes
Steel-cut oats with rhubarb and apple topping, from Two Peas & Their Pod
Pressure cooker steel cut oats, from Barbara Bakes