My family was on a roll with starting new traditions this year, including breakfast on Thanksgiving morning. We decided to try Pumpkin Steel Cut Oats, adapted from a recipe from the American Heart Association. With just a few minutes of preparation the night before, breakfast cooked while we slept.
Some people had to get up at 5(!) am to put the turkey in the oven, while others of us slept in a little (or a lot) later. But no matter when you got out of bed, there was a hot bowl of oats ready. I decreased the amount of sugar from the original recipe, so these oats were not overly sweet but they were spiced well. The walnuts on top added a little crunch, and it was a great way to start the day.
2 c. steel cut oats
5 c. water
2 c. skim milk
1 c. pumpkin
1/3 c. brown sugar
2 T cinnamon
3/4 t nutmeg
1 c. dried cranberries
1 t vanilla extract
Chopped walnuts, for garnish
Mix oats, water, milk, pumpkin, sugar, spices, cranberries, and vanilla in a large bowl. Pour into a large crockpot coated with cooking spray. Cook on low for 8 hours. Serve with chopped walnuts.
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Your nephew fully enjoyed some of the leftovers!
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It sounds good but the picture makes it look excellent!
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