Fun fact about me: I love breakfasts, all kinds of breakfasts... Sweet ones, salty ones, ones that involve bacon, eggs, croissants, cinnamon rolls, smoothie bowls, chia puddings, porridges, french toast and the list goes on and on. However, depending on the time of the year, I tend to have a preference for certain breakfast dishes. In the fall, to me, there is nothing more comforting than a creamy bowl of oats. What I love about oatmeal is the fact that it is such a versatile dish; you can literally flavour it any way you like based on what you have in your pantry and your personal taste.
Some of my favourite combinations include:
- Cacao nibs + peanut butter + banana (raw or even better: caramelized!)
- Apple + cinnamon + granola
- Pear + toasted walnuts + greek yogurt
- Blueberries + lemon zest + coconut flakes
Although these mixes are delicious and I encourage everyone to try them if you have not in the past, I am always on the lookout for new flavour combinations and better methods of making my oats the tasty creations I know they can be. Last week, I came across Cookie + Kate's recipe for the creamiest steel cut oats and absolutely loved her technique of toasting the oats before adding them to the water/milk mixture to add a depth of flavour to them. Kate also encouraged readers to amp up the basic recipe, which I did by adding some pumpkin puree (because, as you know, fall is all about pumpkin!) and black sesame seeds to the oat mix and topping it with golden berries, coconut clusters, fresh raspberries, and a drizzle of honey.
The result was out of this world! So good that I made it 3 times in 7 days - now talk about an oatmeal obsession!
prep time: 5 minutes
cooking time: 15 minutes
total time: 20 minutes
yield: 1 bowl
3/4 cup water
1/4 cup coconut milk
1/4 cup steel cut oats
1/2 tsp coconut oil
Pinch of salt
1 tbsp pumpkin puree
1 tsp toasted black sesame seeds
Dried golden berries
Drizzle of honey (recommended for added sweetness)
- In a saucepan, combine water and coconut milk and bring to a simmer.
- Meanwhile, heat up a small pan and melt coconut oil. Add the oats and cook until fragrant.
- Add in the oats to the milk and water mixture and stir. Reduce the heat to low, cover, and cook for 15 minutes, stirring every 5 minutes.
- When most of the liquid is absorbed (after about 10 minutes) add in salt and continue cooking.
- When the oats are cooked through and the mixture is nice and creamy, take off the heat and mix in the pumpkin puree and black sesame seeds. *if you find that the oats are not creamy enough to your liking, add in 1 to 3 tablespoons of water or coconut milk.
- Transfer the oats to a bowl, top with desired topping and enjoy!
Recipe adapted from Cookie + Kate.