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Instarecipe! Earl Grey Quinoa Oatmeal with Pumpkin Spice Purée

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I’ve spent my life eating normal, rolled oats as porridge and I’ve never been much of a fan. The texture is too blaaahhh and always makes me feel nauseous so I can’t finish the bowl. I inevitably end up hungry and grumpy – nooot good. The steel-cut-oat world had somehow eluded me until my mum found them here in the UK with the name ‘pinhead oats’. They do take a bit more time to cook (20 minutes vs. 5 minutes) but that is fine by me. Cooked steel cut oats are worlds away from their mushy, flat ‘rolled oat’ cousins. I like that they stay a bit al dente and that the longer cooking time means I can add other grains! I stirred in a few tablespoons of quinoa here but I imagine that short grain brown rice, amaranth or millet would probably be ace too.

Anyway here’s an autumnal twist, with a spiced, creamy purée to sweeten the deal. There’s quinoa in it but feel free to leave it out if you want.

Notes:
to roast a squash: cut a small butternut squash half lengthways. Scoop the seeds out of the bulbous base and discard them. Place the squash halves, cut side up, on a baking tray and roast in an oven preheated to 350 F (180 C) for 30-40 minutes, until fork tender.
– if you don’t have pumpkin pie spice mix use ‘mixed spice’ (if you’re in the UK) or mix up a batch of your own pumpkin pie spice mix: 1/2 tsp ground cloves,  1/2 tsp ground allspice,  1 tsp freshly grated nutmeg,  1 tbsp ground ginger,  3 tbsp ground cinnamon. Store in a lidded jar, using as needed.
– if you don’t have a blender: use maple syrup instead of the date. Mash the puree ingredients together using a potato masher until smooth.

Earl Grey Quinoa Oatmeal with Pumpkin Spice Purée

Earl Grey Quinoa Oatmeal with Pumpkin Spice Purée

Ingredients

For the Pumpkin Spice Purée:

  • 1/4 of a small butternut squash, , roasted (see notes)
  • 1/2 to 1 tsp pumpkin pie spice mix, , depending on taste (see notes)
  • pinch of salt
  • 1 medjool date, , pitted OR 2 tsp maple syrup

For the oats:

  • 1/3 cup steel cut, ('pinhead') oats
  • 1 1/4 cups cold water
  • 2 tbsp quinoa
  • 1 earl grey tea bag
  • pinch of salt
  • splash of milk, (any kind), for looser oatmeal
  • sprinkle of pecans & pumpkin seeds

Instructions

  1. Scoop the flesh from the roasted squash into a blender or food processor along with the pumpkin spice mix, salt and date. Blend until smooth (or use a jug & an immersion blender) (if you don't have a blender or immersion blender, see notes).
  2. For the oatmeal:
  3. Place the oats, water and tea bag in a small saucepan. Bring to the boil and turn down to a simmer - leave for 5 minutes then stir in the quinoa. Simmer for a further 15 minutes stirring occasionally. It should be soft and creamy but still retain some bite. Remove and discard the tea bag, stir in the salt and a splash of milk, if desired.
  4. To serve, pour the cooked grains into a bowl and top with a dollop of the pumpkin spice purée, crushed pecans and pumpkin seeds.

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  • valentina | sweet kabocha October 10, 2015 at 5:25 am

    In Italy we don’t have steel cut oats -_-
    Ps : your bowl is beautiful!

  • Camilla October 10, 2015 at 7:23 am

    Yes! Steel cut are the best…and I agree with the blah feeling x

  • Karen @ Seasonal Cravings October 10, 2015 at 11:24 am

    I love the idea of mixing the quinoa and the steel cut oats. I’ve been on a major porridge kick lately with the weather beginning to cool. It’s so satisfying and tastes so rich, while still being healthy. Will have to give this one a try.

  • Karin Hossack October 10, 2015 at 11:47 am

    Hi Izy! I’m toasting some buckwheat for mine this week. You know how much I like a pop of crunchy!

  • Becca | Spices and Spatulas October 10, 2015 at 1:55 pm

    Quinoatmeal is my favorite food– and my favorite word. Love the idea of infusing it with earl gray! I make oatmeal every morning, definitely going to try it this way tomorrow! xo

  • Elisabeth Hayes October 10, 2015 at 10:24 pm

    This sounds so yummy!

    xo, Liz
    http://lipstickandconfetti.com

  • Teffy @ Teffy's Perks October 11, 2015 at 10:43 am

    I feel ya, the one I least like I quick oats, they just become complete mush! I do love steel-cut, quinoa, and buckwheat as well, as it retains even more the al-dente texture!

    You should give rolled spelt a try, and maybe even mixed with rolled rye and rolled oats. To make it not mushy, melt some butter or coconut oil and toast the oats until fragrant, about 5 minutes, then add the boiling water, give it a quick stir, and cover. Let it sit on barely a simmer until all the water is absorbed. This makes the rolled oats/spelt/rye retain their shape and gives them an incredible taste and bite. So so good! I do this for my savoury porridge and it’s absolute heaven! Here’s the recipe X if you want to try. X

  • Samina @ The Cupcake Confession October 11, 2015 at 11:34 am

    This is exactly the kind of makeover I needed for my breakfast!

  • Sabrina October 11, 2015 at 1:21 pm

    Uhh, those leftover steel-cut oats which I brought back from London will be put to a very good use soon 😉 not that I would mind to keep eating them with my usual maple+banana combo.. Would love to have some quinoa though but this is hard to find for a fair price in my small uni town.. Lots of love!

  • kristinaradin October 12, 2015 at 8:23 am

    What I like about steel-cut oats is that I can make a batch and eat it for a couple of days, if I do that with rolled oats they just become gross. I love the flavours in this bowl, it’s perfect for the dark, cold mornings.

  • Franziska Glauser October 12, 2015 at 10:09 am

    Ohhh, I love everything with pumpkin and this recipe sounds just like heaven. What a treat!
    Sending you my best regards from Switzerland, Franzi

  • katiebrambleandsugar October 13, 2015 at 5:58 pm

    This sounds like everything I’ve ever dreamed of in porridge! Major porridge, squash and Earl Grey fiend over here

  • Janet October 24, 2015 at 5:58 am

    My childhood hot cereal nemesis was cream of wheat, but thoughts, I wonder, if I try making it with Earl Grey?

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