When life is hectic, the one thing that keeps me grounded is routine. No matter how small, it’s important to have daily rituals that mark the passage of time. For some, eating breakfast is one of those daily rituals.
Whether you’re cooking for yourself for the week or making breakfast for you family or a house full of roommates, oatmeal is a filling, healthy option. One even better is Pumpkin Irish Oatmeal, hearty, satisfying and full of aromatic fall spices.
This recipe is one from the nutrition team at Guiding Stars, an organization that helps take the guesswork out of making healthy food choices. Oats contain beta-glucan, a kind of fiber that’s been proven to help lower cholesterol when eaten on a regular basis. Oats are also rich in omega-3 fatty acids, folate, and potassium.
Steel-cut oats, also known as Irish oats, take slightly more time to cook than old fashioned oats, but they also have more fiber, especially when combined with creamy pumpkin and date puree, which you could sub for honey or agave nectar too.
- 2 tablespoons canola oil, divided
- 1½ cups steel cut oats
- 1 cup pumpkin puree
- 2 tablespoons date puree
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 cups skim milk
- 2½ cups warm water
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Heat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of the oil over medium-high heat in an oven-proof lidded pan. Stir in the oats and fry them, stirring frequently until they smell toasted.
- Push the oats to the side and add remaining oil. Add in the pumpkin. Fry it in the oil, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree until the color darkens slightly and the raw smell disappears.
- Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Stir and allow oatmeal to sit for a few minutes to thicken and cool before serving.3