Description
These hearty pumpkin steel cut oats with maple cinnamon apples are the perfect autumnal breakfast! These vegan and gluten free oats are cooked with pumpkin puree and spices then topped with apples sauteed with maple syrup and cinnamon. Factor in about 30 minutes for the recipe so you have plenty of time for the steel cut oats to cook!
Ingredients
- 1/2 cup water
- 1/2 cup non-dairy milk
- 1/2 cup pumpkin puree
- 1 pinch sea salt
- 1/2 cup steel cut oats
- 1-2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- toasted chopped pecans, for topping
- 1 apple, thinly sliced
- 1 teaspoon coconut oil, or vegan butter
- 1 small pinch sea salt
- 1 heaping tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
Combine the water, coconut milk, and pumpkin puree in a pan. Whisk to incorporate everything together, then bring it to a boil over medium high heat. Once the mixture comes to a boil, add the salt and steel cut oats, stirring them in. Drop the heat to medium low and let the oats simmer for 15 to 20 minutes, stirring occasionally. The oats are ready when they are creamy and still have a bit of bite to them. Remove the oats from the heat and stir in the spices and coconut sugar.
While the oats cook, start the apples. Melt the coconut oil in a skillet over medium low heat. Add the apples, maple syrup, cinnamon, and pinch of salt once the oil has melted. Saute the apples over low heat, stirring occasionally. Once the apples have softened and the maple syrup is bubbling a bit, remove from the heat and set aside.
Divide the oats between two bowls and top each with the apples, a drizzle of the syrup from the apples, and a handful of toasted pecans.
Notes
- To re-heat any leftovers, add a bit of water and warm them over the stove or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast