I have been on a steel cut oats kick lately. Partly because contrary to my last post, I have been attempting to cook in a healthier way for my Grumpy. We found out recently that his cholesterol was way too high and with the stressful life we lead, that is not a good thing. The Sauteed Steel Cut Oats with Cranberry Infused Maple Syrup was my first try with something out of the ordinary – and it was a big hit here. So much so we have had it several times since I first made it.
Leslie of The Hungry Housewife grabbed my attention to her Pumpkin Pie Oatmeal which I had to try. I did and loved it and of course the next time I made it I had to change it up and make sure I had some maple-y goodness in there too. I just to have maple syrup with certain things, and oatmeal is one of them. After all, I am a country girl who was born and raised in a maple producing area, I had to do something with the maple walnut thing!
Pumpkin Spiced Steel Oats with Maple Walnut Cream & Cranberry Topping
2 cups water
1 cup almond milk
1 cup steel cut oats
1 tablespoon brown sugar
3 tablespoons pumpkin
1/2 teaspoon cinnamon
small pinch allspice
generous pinch nutmeg
3/4 cup pure maple syrup
1/4 cup toasted walnut pieces
Bring water and almond milk to a boil. Add steel cut oats and stir. Bring to a simmer, cover and let cook about 10 minutes, or until liquid is absorbed. Remove from heat. Stir in pumpkin and spices. Top with Walnut Maple Cream.
To make the maple cream, bring 3/4 cup pure maple syrup to a boil. Reduce heat and boil slowly until temperature reaches the soft boil stage. Remove from heat and add 2 tablespoons heavy cream. Stir until cool and creamy. Add toasted walnuts. Drizzle over top of oatmeal and top with cranberries.