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Overnight Steel Cut Oatmeal with Pumpkin


 1 tablespoon butter

1 cup steel cut oats (I use McCann's Irish Oats)

3 cups water

1 cup Libby's Pumpkin Puree

¼ cup packed light brown sugar

2 ½ teaspoons pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon salt

 

In large saucepan, melt butter over medium heat.  Add oats and stir for two or three minutes to toast.

 

Add water and stir.  Bring mixture to a boil, lower heat and simmer for two minutes.  Add remaining ingredients and mix well.

 

Cover pot, cool and refrigerate overnight.

 

In morning, place pot over low heat for 12 – 15 minutes, adding milk or cream if necessary.  Ladle into bowls and add fruit, butter, honey, sugar and or cream.

 

Put any leftover oatmeal back in the refrigerator and reheat as above or reheat in single bowls in the microwave for 2 minutes on high or more time if necessary.

 
 
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