It’s officially fall! It couldn’t have been a more fitting day yesterday for the equinox and official “first” day of autumn. A cool front blew through causing the temperature to dip into the 50s. It’s so funny when we get cool fronts in Texas because even the slightest drop in temperatures prompts everyone to get out their coats and scarves. I can’t decide if this is because our bodies aren’t used to cold weather or if we are just so desperate to wear our favorite cold weather gear that has to remain packed away for most of the year. I think for me it’s a matter of reeeeeeally wanting to wear boots, sweaters, and scarves again.
As I went for a run the other morning, I realized this sort of weather is so inspiring and energizing. I felt like I was bounding down the trail instead of schlepping down it. When I got home I got way into brainstorming mode and started making lists. Among those lists was a lengthy one with ideas for this here blog so hopefully there won’t be a shortage of tasty bites this season.
Since both pumpkins and apples are quintessential fall flavors (and decorations!), they’re both combined here with a bit of spice for a really delicious, healthy, and comforting breakfast (or lunch!). I love eating oatmeal for breakfast once the weather cools down because it is hearty, filling, and the perfect backdrop for endless experimentation. This version tastes a bit like a cross between pumpkin pie and apple pie. I would be lying if I said I didn’t practically inhale this because it was so delicious 🙂
Pumpkin Steel Cut Oats with Maple Cinnamon Apples
notes – from start to finish this takes less than 30 minutes to make. You can get the oats started, and while they are cooking, you can tend to the apples. To re-heat any leftovers, add a bit of water and warm them over the stove or in the microwave.
for the maple cinnamon apples
1 apple, thinly sliced
1 tsp coconut oil or vegan butter
small pinch of salt
1 heaping tbsp maple syrup
1/2 tsp cinnamon
for the steel cut oats
1/2 cup water
1/2 cup coconut milk or other milk of your choice
1/2 cup pumpkin puree
pinch of salt
1/2 cup steel cut oats
1-2 tbsp coconut sugar (depending on how sweet you want it)
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
toasted chopped pecans for topping
Maple Cinnamon Apples
Melt the coconut oil in a skillet over medium low heat. Add the apples, maple syrup, cinnamon, and pinch of salt once the oil has melted. Saute the apples over low heat, stirring occasionally. Once the apples have softened and the maple syrup is bubbling a bit (about 5 minutes), remove from the heat and set aside.
Pumpkin Steel Cut Oats
Combine the water, coconut milk, and pumpkin puree in a pan. Whisk to incorporate everything together, then bring it to a boil over medium high heat. Once the mixture comes to a boil, add the salt and steel cut oats, stirring them in. Drop the heat to medium low and let the oats simmer for 15 to 20 minutes, stirring occasionally. The oats are ready when they are creamy and still have a bit of bite to them. Remove the oats from the heat and stir in the spices and coconut sugar. Divide the mixture between two bowls and top each with the apples, a drizzle of the syrup from the apples, and a handful of toasted pecans. Makes 2 servings. Enjoy!
I totally agree with your combination and love the cooler weather also!