Nothing gets you ready for the day on a cold winter morning like a steaming hot bowl of perfectly cooked steel-cut oats. The pumpkin puree and peanut butter add a rich, silky texture, but also give the oats even more substance to power you through the morning. Warming spices like cinnamon, ginger, and nutmeg brighten up the oatmeal and a dash of maple syrup gives it just a little sweetness. We chose steel-cut oats for this recipe because, without Suvie, they can be too much of a time commitment most weekday mornings, and their texture holds up better to overnight cooking. Now you can enjoy this weekend treat on any day of the week. This batch will make 4 hearty servings, so feel free to scale it down to your needs.
Ingredients:
- 1 cup steel cut oats
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 tbsp peanut butter
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 3 cups water
Optional garnish: maple syrup, dates or other dried fruit, coconut crisps
Instructions:
Combine all ingredients in a Suvie pan.
Stir to combine.
Cover the pan with aluminum foil.
Enter slow cook settings and cook.
Slow Cook Settings
Protein: LOW, 6 hours
Starch: 0 minutes
After cooking remove the foil.
Stir to combine and adjust seasoning to taste.
Garnish with maple syrup, dried fruit, and coconut crisp.
Enjoy!
Coffee Pairing
Oatmeal is best when paired with a light roast coffee. Trying pairing this meal with either Kona or a Latin American coffee such as Guatemala Antigua.
My Cook: Pumpkin Oatmeal
Ingredients
- 1 cup steel cut oats
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 tbsp peanut butter
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 3 cups water
