Pumpkin and Coconut Steel Cut Oats with Pumpkin Spice Granola

Ingredients

• FOR THE PUMPKIN COCONUT OATS:
• 1 Tablespoon Coconut Oil
• ½ cups Steel Cut Oats
• 1-½ cup Water
• ¼ cups 1% Milk
• ¼ cups Coconut Milk
• 1 teaspoon Vanilla
• 1 Tablespoon Maple Syurp
• ¼ cups Pumpkin Puree
• FOR THE PUMPKIN SPICE GRANOLA:
• ½ cups Old Fashioned Rolled Oats
• 1 Tablespoon Maple Syrup
• 2 Tablespoons Pumpkin Puree
• 1 Tablespoon Agave Syrup
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• ¼ teaspoons Cloves
• ¼ teaspoons Ginger
• 1 teaspoon Vanilla

Preparation Instructions

For the pumpkin coconut oats:

Heat a small skillet to medium high. Add coconut oil and melt it. Then add the oats and toast oats for about 4 minutes until they smell nutty and toasty. Then remove from heat and set aside.

In a small saucepan bring water, milk, and coconut milk to a simmer. Add oats to milk and simmer for 20 minutes. Add vanilla, maple syrup and pumpkin to oats and continue cooking for 5 minutes.

Serve warm.

*I top this with some additional coconut milk for a thinner consistency.

For the pumpkin spice granola:

Preheat oven to 325 F.

Combine all of the granola ingredients in a small bowl.

Spread on a baking sheet, and bake for 25-30 minutes until crunchy, stirring granola every 5-6 minutes.

Store leftover (if there is any) in a small mason jar.