Pumpkin spice steel cut oats

Delicious, creamy steel-cut oats are even better when they are cooked with pumpkin puree, maple syrup, and spices. It makes for a hearty and hot breakfast that is perfect for a cold morning. I make these oats quite frequently during the cold months - basically whenever I have leftover winter squash puree. This time I used pumpkin, but you could use butternut, buttercup, hubbard, kabocha, etc. I had some leftover fresh pumpkin puree from making my pumpkin pie, so it was a perfect time to share this recipe with the 12 Weeks of Winter Squash. This is week 5 and you can join anytime just by linking up your winter squash recipes using the linky at the bottom of this post. 

This recipe will make two large servings of oats. If you haven't started using steel cut oats versus rolled or instant yet, I highly recommend giving them a try. They take a bit longer to make, but have a great texture and heartiness that the others don't have. 

Pumpkin spice steel cut oats
1/2 cup steel cut oats
1 cup water
1/3 cup pumpkin puree
2 tablespoons pure maple syrup
pinch of sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
good pinch of ground cloves
for serving (optional): 
pecans or walnuts, lightly toasted
milk or cream
extra maple syrup

In a medium pot, whisk together all of the ingredients (oats through cloves) and cook over medium heat, whisking occasionally. When the mixture comes to a boil, whisk well, reduce to a simmer, and cover. Continue to cook, stirring occasionally, until the oats are thick, creamy, and soft, about 20 minutes. Taste for seasoning.

Serve hot and top with nuts, milk, and/or extra maple syrup, as desired.

What was I cooking one year ago?: West African chicken and peanut stew
Two years ago?: apricot glazed chicken with almonds
Three?: molten chocolate lava cake