Whenever it’s cold outside, I love to make steel cut oats for breakfast. They’re a little more time consuming to prepare, but the texture and taste are unmatched! My Winter Breakfast Bowl with Pumpkin Spice Steel Cut Oats combines warming spices with my favourite seasonal superfoods. Homemade Pumpkin Puree subtly flavours the steel cut oats, while a splash of coconut cream adds richness and decadence. This breakfast bowl is a harmonious medley of textures, colours, flavours and aromas — it’s a true delight to the senses! I’ve also included instructions on how to layer it in a mason jar, so you can make it the night before and take it to go in the morning. Put on your favourite cozy sweater and treat yourself to a comforting, nourishing winter breakfast!
Steel cut oats are a pantry staple around here — I always seem to make them when we’re running low on breakfast groceries. I know that I can whip some up and top them with whatever fruit and nuts we have kicking around, and it always turns out deliciously! For this breakfast bowl, I added lots of warming spices to the steel cuts oats, and I pulled some Homemade Pumpkin Puree out of the freezer to subtly flavour it. My pumpkin puree recipe is included in my Spicy Pumpkin Persimmon Smoothie post — it was the first time I tried pumpkin and persimmon together, and I seriously drank that smoothie every day for over a week while I was testing the recipe. I couldn’t get enough! Today I’m bringing that flavour combination back for this Winter Breakfast Bowl with Pumpkin Spice Steel Cut Oats.
When I created this recipe, we had so much leftover fruit after the holidays. I re-introduced it in this breakfast bowl in a fresh, healthy way — what’s old is new again! Pomegranate arils add a bursting pop of flavour to each bite, while the persimmon offers a creamy, sweet texture. Also, did you know when you slice persimmon horizontally, they have a perfect star pattern hidden inside? The beauty and elegance of nature constantly amazes me.
This nourishing bowl will keep you satisfied long into the afternoon. Each ingredient boasts so many wonderful health benefits! Pumpkins and persimmons are brimming with fibre and vitamins. Pomegranates and apples are a rich source of antioxidants, which help to fend off free radicals. Bananas are packed full of potassium, plus vitamins and minerals that support heart health. Almonds are an excellent source of plant-based protein. Coupled with warming, anti-inflammatory, healing spices of cinnamon, ginger, cloves and nutmeg, this powerhouse winter breakfast bowl will help to keep your New Year health and nutrition goals on track.
Want to enjoy this breakfast bowl on the go? I’ve got you covered! I also include instructions on how to layer it into a mason jar, so you can prepare it the night before, and grab it on your way out the door the next morning.
WINTER BREAKFAST BOWL WITH PUMPKIN SPICE STEEL CUT OATS
Steel Cut Oats
• 1 cup gluten-free steel cut oats
• 3 cups water (for cooking the steel cut oats)
• 1 vanilla bean
• 1/2 cup organic pumpkin puree (or I have a homemade recipe)
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 2 tbsp coconut sugar
• 1 banana
• 1 apple
• 1 persimmon
• 1/2 cup pomegranate arils
• 1/4 cup almonds
• Splash of coconut cream
1. Prepare your steel cut oats according to the directions on the package, adding the vanilla bean into the pot to simmer with the oatmeal.
2. Once the oatmeal is cooked, remove from heat and stir in pumpkin puree, spices and coconut sugar.
3. Add a portion of oats to a bowl with splash of coconut cream. Then top with fruit, almonds and a dash of cinnamon.
4. Serve and enjoy!
Take it to go!
To layer the breakfast bowl in a mason jar, start by spooning the steel cut oat mixture into the bottom of the jar, followed by coconut cream and fruit. Top with almonds. Seal the jar and refrigerate overnight, or for up to 3 days.
- 1 cup gluten-free steel cut oats
- 3 cups water (for cooking the steel cut oats)
- 1 vanilla bean
- 1/2 cup organic pumpkin puree (I have a homemade recipe!)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 2 tbsp coconut sugar
- 1 banana
- 1 apple
- 1 persimmon
- 1/2 cup pomegranate arils
- 1/4 cup almonds
- Splash of coconut cream
Prepare your steel cut oats according to the directions on the package, adding the vanilla bean into the pot to simmer with the oatmeal.
Once the oatmeal is cooked, remove from heat and stir in pumpkin puree, spices and coconut sugar.
Add a portion of oats to a bowl with splash of coconut cream. Then top with fruit, almonds and a dash of cinnamon.
Serve and enjoy!
Take it to go! To layer the breakfast bowl in a mason jar, start by spooning the steel cut oat mixture into the bottom of the jar, followed by coconut cream and fruit. Top with almonds. Seal the jar and refrigerate overnight, or for up to 3 days.
What are your favourite winter breakfasts? I seem to drink a lot of smoothies and fresh juices too, even in the cold weather! I’ll be sharing a few of them with you over the next couple of months. If you try my Winter Breakfast Bowl with Pumpkin Spice Steel Cut Oats, leave me a comment below, or tag me on Instagram, Twitter or Facebook. Use the hashtag #justinecelinarecipes in your recreations on social media so I can find them!
P.S. – Doesn’t my favourite plaid blanket scarf make a great food styling prop? I love the pops of colour and texture with the ingredients in the breakfast bowl. To see how I actually wear it, check out my Comfort Zone post!
Thank you to The Calgary Herald for featuring this recipe.
Disclaimer: This post is not sponsored, and contains my genuine thoughts, ideas and recommendations.