An odd impulse to cook oats in custard and pureed vegetables made for a very pleasant fall morning. I sometimes make a double batch and store the leftovers jam jars, making this the perfect grab and go breakfast on a frenetic weekday morning. —Niemie
Dark brown sugar
Steel cut oats
Lemon (zest and juice)
Chopped almonds or walnuts (for garnish)
Fruit, such as raspberries or diced apple (for garnish)
In This Recipe
Combine milk, eggs, spices, sugar and pumpkin to a heavy bottomed sauce pan over low heat., whisking vigorously to prevent the eggs from scrambling.
Add the oats when the custard thickens enough to coats the back of the spoon.. Continue to stir occasionally as the oats cook according to the package instructions (about 5-7 minutes).
Cut the heat. Incorporate the vanilla, butter, lemon zest and juice. Garnish with apple, almonds, and a dusting of cinnamon.