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.
My Cook: Pumpkin Oatmeal
- 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
Combine all ingredients in a Suvie pan.
Stir to combine.
Cover the pan with aluminum foil.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 6 hours
After cooking remove the foil.
Stir to combine and adjust seasoning to taste.
Garnish with maple syrup, dried fruit, and coconut crisp.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 6 hours.