- 1/4 cup steel cut oats
- 1 cup milk (regular, almond, soy and coconut all work well)
- 1/4 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1 tablespoon peanut butter or PB2
- pinch of sea or kosher salt, optional
- optional toppings: drizzle of honey, maple syrup or a sprinkle of brown sugar; chopped banana; chopped peanuts or other nuts of choice; and/or raisins
Peanut Butter Pumpkin Steel Cut Oats (and how to cook them in 8 short minutes!)
Summary:
This recipe is for one serving and can be easily multiplied. Although you may cook the oats in water, I prefer milk for the extra nutrients and creaminess. You may also use this method for plain steel cut oats if you don't have the pumpkin or simply prefer to serve plain or top with other fruit.
Ingredients
Steps
- Place steel cut oats, milk, pumpkin and cinnamon in a small pot.
- Cover and place in the refrigerator overnight. In the morning, bring to a simmer then cook over medium-low heat until creamy, about 7 or 8 minutes. Stir in the peanut butter or PB2 and salt, if using, during the last few minutes of cooking time.
- Remove from heat, pour into cereal bowl, and top as desired. (I like to drizzle a little honey on top as opposed to stirring it in. I think you taste it more and need less sweetener when it is on the surface.)