15 Minute Breakfast: Pumpkin **or** Sweet Potato Steel Cut Oats

 Pumpkin steel cut oats with shredded coconut and chopped pecans.

Pumpkin steel cut oats with shredded coconut and chopped pecans.

I love pumpkin. I love sweet potato. I love steel cut oats. And I’m fall as fuck right now.

So I created two different versions of steel cut oats. This only takes about 15 mins because you soak the oats for at least 12 hours to soften them up, which means they cook faster AND digest more efficiently. I topped my sweet potato oats with sunflower kernels, walnuts and shredded coconut. For the pumpkin rendition, I used chopped pecans and shredded coconut.

Ok, so boom:

Ingredients

  • ¼ cup steel cut oats

  • ½ cup sweet potato mash or pumpkin puree

  • ½ cup almond milk

  • 1 tsp pumpkin spice seasoning (This works for sweet potato as well since it’s just cardamom, cinnamon, nutmeg and what not.)

  • 1 tbsp honey

Toppings

½ tbsp chopped walnuts, sunflower kernels, pecans, almonds, chia seed, hemp seed — anything!

 Sweet potato steel cut oats with chopped walnuts, sunflower kernels and shredded coconut.

Sweet potato steel cut oats with chopped walnuts, sunflower kernels and shredded coconut.

1. Soak ¼ cup of steel cut oats in ½ cup filtered water. Let it sit out on the counter overnight in a covered jar.

2. In the morning, add the pumpkin puree or sweet potato mash to a pan with the almond milk, spices and honey.

3. Drain the oats in a fine mesh strainer and rinse them off. Add them to the pot.

4. Cook for 10 mins. Transfer the oats from a pot to a bowl and add your toppings.

5. Enjoy !