Despite evidence to the contrary, I really do cook things that don’t contain pumpkin. I guess I just don’t post about them. Today’s oatmeal adventures were accompanied by Destiny Disrupted: A History of the World Through Islamic Eyes, which I highly recommend. Make a batch on the weekend, reheat and eat throughout the week.
- 1 cup steel cut oats
- 4 1/2 cups water or nut milk*
- 3/4 teaspoon salt, divided
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon really good cinnamon
- 1/4 teaspoon ground ginger
- 3/4 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 1 cup whipped cream cheese
In a slow-cooker, combined oats, water/milk, and 1/4 teaspoon salt. Cook on low for 3 hours. Stir. Increase heat to high and cook 1 additional hour. Allow to cool slightly.
Transfer cooked oats to a large bowl and stir in remaining 1/2 teaspoon salt, pumpkin, spices, vanilla, and maple syrup. Transfer to individual bowls and top with a dollop of cream cheese before serving.
*I intended to use walnut milk, but forgot to add it to the grocery list and used water instead. It’s still very tasty. Also, this makes a very loose porridge; if you prefer it on the thicker side, decrease the liquid slightly.