Description
Fall is just around the corner and that means pumpkin in EVERYTHING. This oatmeal is a perfect transition from summer to fall with the combination of coconut and pumpkin. It’s just the thing you need when the weather starts cooling down and you’re craving fall flavors but you’re not quite ready to give up the flavors of summer.
Ingredients
- FOR THE PUMPKIN COCONUT OATS:
- 1 Tablespoon Coconut Oil
- ½ cups Steel Cut Oats
- 1-½ cup Water
- ¼ cups 1% Milk
- ¼ cups Coconut Milk
- 1 teaspoon Vanilla
- 1 Tablespoon Maple Syurp
- ¼ cups Pumpkin Puree
- FOR THE PUMPKIN SPICE GRANOLA:
- ½ cups Old Fashioned Rolled Oats
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Pumpkin Puree
- 1 Tablespoon Agave Syrup
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- ¼ teaspoons Cloves
- ¼ teaspoons Ginger
- 1 teaspoon Vanilla
Preparation
For the pumpkin coconut oats:
Heat a small skillet to medium high. Add coconut oil and melt it. Then add the oats and toast oats for about 4 minutes until they smell nutty and toasty. Then remove from heat and set aside.
In a small saucepan bring water, milk, and coconut milk to a simmer. Add oats to milk and simmer for 20 minutes. Add vanilla, maple syrup and pumpkin to oats and continue cooking for 5 minutes.
Serve warm.
*I top this with some additional coconut milk for a thinner consistency.
For the pumpkin spice granola:
Preheat oven to 325 F.
Combine all of the granola ingredients in a small bowl.
Spread on a baking sheet, and bake for 25-30 minutes until crunchy, stirring granola every 5-6 minutes.
Store leftover (if there is any) in a small mason jar.
