Remember when I made my post on Holiday Pumpkin Bread and I mentioned how I had like... a giant tub of pumpkin left? Every time I use that pumpkin I feel like-- oh, this is the last of the pumpkin, and it turns out there's more. THERE IS STILL more pumpkin!!! I can probably make..... tons more pumpkin things (and I will, even though it is, in fact, March and we're safely out of pumpkin season, hah!)
This recipe is one that I had seen on Closet Cooking a long time ago and saved thinking, one day I will try this. It's not a very difficult recipe-- obviously it's just oatmeal, with stuff mixed in. Though Irish Steel cut oats aren't exactly the easiest thing to make (really, it's kind of just like making rice). I figured since it was a cold day and I had all that pumpkin and I really wanted to make something delicious and warm and rich, this would do the trick.
It was, of course, very tasty.
I can't say I altered the recipe that much. I just... mixed it, basically like Kevin did. I did top mine with almonds and cranberries (two things that I think go very well with pumpkin. Walnuts would do too. Kind of like in my pumpkin bread that I previously mentioned). I like the rich nuttiness of the almonds with the sweet tartness of the cranberries-- all over the warm, spicy, richness of the pumpkin flavoured oatmeal. I also have mine topped with milk-- I love oatmeal this way, warm and creamy with the cool liquid sections to cool my mouth and provide a backdrop. I'm not sure where I picked up having it that way, but every time I do. I think Brian thinks it's gross ( ;) ).
Now that we're getting into warmer weather I'll be less likely to make more oatmeal--despite the fact that I have a plethora of it. I kind of wonder if I made oatmeal cookies with irish oats if that'd be weird. Probably. I should try it anyway....
Pumpkin Pie Oatmeal
Recipe adapted from Closet Cooking
1 serving irish steel cut oatmeal (cooked)
4 tablespoons pumpkin puree
2 tablespoon brown sugar
1/4 teaspoon dash cinnamon
1 dash nutmeg
1 dash ginger
1 dash cloves
1/2 teaspoon vanilla extract
A splash of milk, and a drop of cranberries + almonds
To make the oatmeal:
Bring 1 cup of water to boil in a small-to-medium sized saucepan. Stir in the oats and reduce immediately to low. Add a dash of salt and watch carefully to prevent from boiling over. Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes. Add milk in if the liquid evaporates too quickly.
Combine the steel cut oatmeal in the last few minutes of cooking with the pumpkin. Stir in, once at the right texture, the sugar, vanilla, and spices. Top with milk, cranberries, and almonds and serve with a cup of warm and enjoyable coffee!!