I originally shared this recipe as a part of my whole foods meal plan, but seeing as pumpkins are in season now, I thought it deserved its own post! This method is a really quick way to prepare breakfast a night ahead, and the finished product is packed with nutrients to keep you going until lunch time. Best of all, the flavors are sure to please the whole family; Daniel (3.5 years old) devours this stuff like it's ice cream! I like to mix in a little yogurt and sometimes some honey to warm oats and we're good to go. (And hey—even if you don't particularly care for pumpkin, you can substitute in applesauce or another favorite puree to customize the flavor to your preference!)
1½ cups steel cut oats
3 cups water
1 cup pumpkin (or any winter squash) puree
1 Tablespoon cinnamon
1 Tablespoon allspice
1 Tablespoon blackstrap molasses
5 Tablespoons chia seeds (totally optional, but they're awesome!)
- In a large saucepan, bring the water to a boil.
- Add oats, pumpkin, cinnamon, and allspice and boil for one minute.
- Turn off the heat, stir in chia seeds and molasses.
- Cover the pan and let it sit out on the stove overnight.
- Alternatively (this is what I do): divide oat mixture among 4-5 wide-mouth pint canning jars (depending on how much you like to eat in one sitting), cover with a lid and leave out on the counter overnight.
- In the morning, warm for a minute in the microwave (or you can partially submerge a canning jar in a saucepan of water on the stove and simmer for a couple of minutes to reheat oats) and eat up!