Start your day with a warm, hearty bowl of Pumpkin Spice Steel Cut Oats

Brown Butter Steel-Cut Oatmeal Recipe | Epicurious

Before we dive into this perfect cozy fall breakfast (we’re talking pumpkin pie + steel cut oat mash up, kinda perfect & cozy) – have you guys seen the What Does the Fox Say video? Of course you have. At first I found it totally irritating, but it’s been growing on me a little. I find it slightly amusing now, which I think is as far as I’m gonna get with it. Can we take bets on how many fox costumes will be out there this Halloween?! Here’s an even better video for you! Amy’s (from Very Culinary) husband, made a parody of this video, called How Does a Burn Feel? It is HILARIOUS! And it gets funnier and funnier every time I watch it! Take two minutes out of your Friday and go watch this video! Ok, now let’s grab some coffee and get on with breakfast!

If I could find a way to successfully sneak pumpkin into every meal, I probably would. Luckily, this hearty breakfast makes it easy. Nutty steel cut oats, flavored with pumpkin puree, homemade pumpkin pie spice and sweet maple syrup….it’s the perfect way to have pumpkin pie for breakfast….well, without actually digging into a slice of pie.

Overnight Steel Cut Oats - Bowl of Delicious

Most recipes use just water for cooking steel cut oats, but this recipe uses both milk (I use skim or almond milk…feel free to use the type of milk you prefer) and water. The milk adds a little more flavor than water alone, and a whole lot of creaminess. And, of course, one of the best parts of oatmeal….the add-ins! My favorite add-ins for Pumpkin Spice Steel Cut Oats are pecans, dried cranberries and unsweetened coconut flakes, or on days I want to keep it simple, a handful of raisins does the trick.

Although they take longer to cook than whole oats, the nutty flavor and chewy texture make steel cut oats totally worth the extra time in the kitchen. To save some time in the morning (because, really, who has an extra 30 minutes to spare in the morning before work), make your oats at night, let them cool, refrigerate them until the morning & reheat (with a splash of milk and of course, some tasty add-ins!) when you’re ready to eat. Or, better yet, make a double batch on Sunday night, and you have breakfast for the whole week.