When it comes to breakfast, I am pretty routine, finding something I love and sticking with it for the season. I know that is boring on my part, but for some reason I love the same breakfast everyday, but it has to be delicious! As for my kids, just for the record, I love to get creative. Homemade biscuits and cane syrup, french toast, you name it and I will prepare it. Now that fall has welcomed us with cool mornings, we are all enjoying warm, filling bowls of steel cut oatmeal. This is my winter staple. My 10-month old devours every bite and my 3-year old wakes up asking for it. That is always a good sign!
Steel cut oats take a little longer to cook than old-fashion oats, but are worth every minute. Sunday afternoon I made a big batch of Steel Cut Oats with Apples and Cherries that will carry my family through Wednesday. Cinnamon, north Georgia apples, cardamom, and warm milk…the perfect reminder that Thanksgiving is just around the corner.
A couple of years ago one of my favorite food blogs, thekitchn.com, posted an oven baked version with pumpkin and cinnamon that will make your house smell like heaven. Over time, I tweaked the recipe and it is a keeper for sure. I can assure you, if your family wakes up to the smell of Oven Baked Pumpkin Oatmeal you will be one popular mom or dad. Both of these recipes are perfect for the season and how great will you feel knowing you are sending everyone out the door with a delicious, healthy start.