Yep, I said pumpkin. Are you ready for this?
I’m getting a super-head-start on pumpkin this year because (1) I still have cans of pumpkin leftover from last year’s pumpkin mania, (2) yum!, and (3) it’s a great excuse to feed my kids squash before noon.
Since this is the first pumpkin recipe to come out of the K&B Kitchen, I thought we should chat about the whole fresh pumpkin vs. canned pumpkin thing. I have used both of them, and for most recipes—sweet ones, in particular—I think the easier option (canned, of course) is great. Especially when you can find organic BPA-free canned pumpkin puree at your local grocery store, as I can. If you aren’t that lucky, or if you happen to have a nice little pie pumpkin, a big cleaver, a powerful blender, and the better part of an entire day, you might want to go the fresh pumpkin route. For some savoury recipes (like this pasta, which I can’t recommend highly enough), fresh pumpkin might also be a better option.
Canned pumpkin works really well in this recipe for pumpkin and spice-spiked steel cut oatmeal. We eat oatmeal at least a few times a week in our house—spring, summer, fall, winter—but I like to switch it up with seasonal variations. This version is perfect for the crisp pre-fall mornings we’ve been experiencing around here, and will carry you through until spring, or until you get sick of pumpkin, whichever comes first.
The best part about this oatmeal is you can whip it up before you go to bed, and wake up to pumpkiny magic in the morning. Huzzah.
The recipe uses only part of a can of pumpkin puree. You can refrigerate or freeze the remainder and use it in a second batch of oatmeal, or in some pumpkin spice buckwheat pancakes (recipe coming soon!).