- 1 cup steel cut oats
- 1 cup milk
- 1 cup canned pumpkin
- 1 dash sea salt
- 1 tsp pumpkin pie spice (a mixture of ground cinnamon, ginger, nutmeg, and allspice)
- 2 Tbsp real maple syrup or honey (not HFCS stuff)
- 1/2 cup chopped pecans or walnuts (optional)
- 2 Tbsp ground flax-seed (optional)
The night before (or at least 6 hours before), soak the oats in about 3-4 cups of plain water with about 2 Tbsp of whey, kefir, buttermilk, or lemon juice added.
(Note: the whey, etc. is optional, it would work with just the water, but the whey helps to “pre-digest” the oats and allows your body to get more nutrients out of them).
- In the morning, drain oats in a fine-meshed sieve, rinse with water, and then drain again.
- Place the drained, soaked oats and all other ingredients in a pot, bring to slight boil, reduce heat to low and simmer for 10 minutes until thickened. Serve with cream if desired.
This morning’s taste test results from the kids were:
Julia: 4 out of 5 stars (she is not an oatmeal lover, but this was the best she has had)
Leah: 5 out of 5 stars
Sarah: 4.5 out of 5 stars (she didn’t like the pecans, otherwise it would have gotten 5)
Almost all the fat comes from the pecans, so if you omit those, it is low-fat. Either way, you get lots of Vitamin A from the pumpkin. Nutritional Analysis (including pecans) assuming 8 servings from http://caloriecount.about.com/cc/recipe_analysis.php: