- 1 1/2 cups (260 grams) Steel Cut Oats
- 1/2 teaspoon fine Sea Salt
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Ginger
- 1 teaspoon Baking Powder
- 4 cups unsweetened Vanilla Almond Milk
- 2 cups light unsweetened Coconut Milk
- 12 ounces plain Pumpkin Puree (unsweetened)
- Vanilla Stevia Drops (about 2-3 droppers full) or your favorite natural sweetener
- Baking Spray
- 1 cup (100 grams) Erehown Supergrains Buckwheat and Hemp Cereal
- 1 cup (100 grams) Nuts (walnuts or pecans are great)
- pinch of fine Sea Salt
- a few pinches ground Cinnamon
- 4 ounces (150 grams) pure Maple Syrup (grade B preferred)
- 1/2 cup naturally sweetened Dried Cranberries
Preheat the oven to 350 degrees F with the rack in the middle.
Combine all of the dry oatmeal ingredients in a bowl. In a large bowl, combine the wet ingredients. Mix all the oatmeal ingredients together. Spray a 3 3/4 quart baking/casserole dish with cooking spray. Add the oatmeal. Bake for one hour. Stir the oats with a spatula spoon and continue baking for another 15 minutes.
Remove from the oven and let firm up and cool at room temperature until firm. When cool enough you can put in your refrigerator for a little while to help the oatmeal firm up quicker.
Combine cereal, nuts, salt and cinnamon in a food processor or blender. Pulse until you have a fine crumb ~ don’t pulse for too long or you will end up with nut butter! In a small saucepan bring the maple syrup to a boil. Reduce heat and quickly stir in the cereal, nuts and cranberries.
Carefully spread the streusel over the baked oatmeal. Broil on low temperature in the oven for about 5-7 minutes until golden brown and crisp. Serve promptly.
Tightly wrap your room temperature breakfast bake with foil. Reheat portions as you need them. Add more liquid (milk or water) as needed if it becomes too thick for your tastes. Stores well for about 3 days.
Source: Marla Meridith