Posted by: Maria Lichty
Editor’s Note: Maria Lichty, creator of the Two Peas and Their Pod culinary blog, has partnered with Thermador to contribute blog posts on an ongoing basis. Lichty, based out of Salt Lake City, is currently in the midst of a complete kitchen remodel, and is replacing her current appliances with Thermador appliances.
Thanksgiving has always been one of my favorite holidays. Family, friends, football and food — what is not to love? Most of the day focuses around the giant feast that traditionally includes turkey, stuffing, rolls, sweet potatoes and lots of pie. We spend the morning and early afternoon rushing around the kitchen to prepare this special meal and usually forget about breakfast.
So much focus is on the turkey (see how to carve it like a pro) during Thanksgiving — but really, breakfast is the most important meal of the day. So this year I am making pumpkin pie steel cut oats to kick off our Thanksgiving.
Steel cut oats are whole grain groats that have been cut into pieces instead of being rolled. They take longer to cook than regular or instant oats because of minimal processing, but they are not hard to make. You can even prepare them the night before or in the crockpot if you are short on time in the morning. Just reheat them on the stove or in the microwave.
Steel cut oats have a chewy texture and nutty flavor. To spice things up for Thanksgiving, I added pumpkin, nutmeg, cinnamon and ginger. I also stirred in a splash of vanilla and brown sugar for sweetness. The pumpkin makes the oats extra creamy. I topped the oats off with chopped pecans and dried cranberries for a little crunch and color.
If you can’t wait until dinner time to have your pumpkin pie, start your morning off with pumpkin pie steel cut oats. They are easy to make and your guests will enjoy starting their morning with a bowl of creamy and comforting pumpkin oatmeal.
1 cup steel cut oats
3 1/2 cups water
Pinch of salt
3/4 cup pumpkin puree
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
3 tablespoons brown sugar
1/2 cup milk
1. In a large pot, bring water to boil. Stir in the steel cut oats and salt.
2. Reduce heat to medium low and cook the oats for about 30 minutes. Stir the oats frequently so they do not stick to the pan.
3. Stir in pumpkin, nutmeg, cinnamon and ginger. Add the vanilla extract, brown sugar and milk. Cook for 5-10 more minutes or until oats are creamy.
4. Divide oats into serving bowls and top with pecans and dried cranberries. Serve warm.