Scale
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon, plus more for garnishing
- 1/2 teaspoon ground ginger
- 1/4 cup packed dark brown sugar
- 1 cup canned pumpkin puree
- 1–1/2 cups steel-cut oats
- 1 cup milk
- 3 cups water
- 1 tablespoon chia seeds (optional)
- 1/2 cup chopped pecans or walnuts
Instructions
- In a large saucepan or pot, melt the butter on medium-low heat. Add the nutmeg, cinnamon, ginger and brown sugar. Cook, stirring frequently, for 2 minutes, until the spices are fragrant and the sugar has caramelized.
- Stir in the pumpkin puree and the oats. Cook for an additional 2-3 minutes, then add the milk and water. Give everything a good stir and bring to a simmer. Cook for 20-25 minutes, stirring occasionally, until the oats are tender but still retain a bite.
- Stir in the chia seeds (if using), then ladle the oatmeal into bowls. Top with the chopped nuts and additional ground cinnamon.
Notes
- Make a big batch of this oatmeal and reheat it throughout the week. To reheat, add a splash or two of milk and microwave for 1-1/2 minutes.
Nutrition
- Serving Size: 6