Recipe Ingredients
- 2 cups steel cut oats
- 5 cups water
- 2 cups pumpkin puree (just plain pumpkin)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup maple syrup
- ½ cup pecans (optional)
Instructions
Put oats and water in a large pot and soak overnight. This is not necessary but it will make the oats cook a lot quicker in the morning. I don’t know about you, but my children are not very patient about waiting for breakfast. In the morning, stir in the pumpkin, salt, vanilla and spices. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring frequently, until the oats are cooked and the oatmeal is thickened, about 15-20 minutes. Stir in maple syrup and pecans and allow to cool slightly. This is one of Findlay’s favorite breakfasts and with a little butter and fresh milk it is divine.
Homestead Kitchen
The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home.
