Two comforting bowls of steel-cut oatmeal with pumpkin, spices, and a swirl of chocolate hazelnut spread.
Well, I seem to be having a slight chocolate hazelnut obsession at the moment (not the mention the ongoing pumpkin fanaticism). First there were the chocolate hazelnut baked doughnuts, then the granola, now oatmeal… but this will be the episode of my chocolate hazelnut series. At least for a while.
So, what’s with all the chocolate and pumpkin recipes? Comfort food cravings, my friend. Lately, I’ve been stressed-out-of-my-mind finishing my law degree (with any luck, it’s officially over in December), plus I’m moving cities for a job next year, so there’s been a lot of apartment-hunting and paperwork. And whenever I’m stressed, I want chocolate and pumpkin. Lots of it.
Also, it’s November. So the universe – or at least Pinterest – is telling me to eat pumpkin 24/7.
This oatmeal is basically comfort in a bowl. Here we have creamy steel-cut oats flavored with pumpkin puree, maple syrup, maple extract, and the usual quartet of pumpkin spices – cinnamon, ginger, nutmeg and cloves. The oatmeal is then topped with a generous swirl of chocolate hazelnut spread and chocolate candies (or chocolate chips).
So, oatmeal, pumpkin and sugar? That’s some serious comfort food, folks.
As usual, I used fresh pumpkin puree since, in my opinion, it has a stronger and more pleasant flavor. But canned pumpkin will be fine too. If you don’t have any maple extract, then simply replace it with more vanilla extract (and don’t skimp on the maple syrup).
I always use almond milk for my oatmeal because it’s delicious and (usually) doesn’t stick to the saucepan. Notwithstanding, dairy or another non-dairy milk will work too.
Now, the toppings! Just like in my granola recipe, I used ‘Chocmeister’ Dark Chocolatey Hazelnut Spread, which is dairy-free and vegan. Another brand of chocolate hazelnut spread, such as Nutella, would be delicious too.
(Please note that I have received products from Peanut Butter & Co – makers of Chocmeister – in the past. But this isn’t a sponsored post, nor does it contain affiliate links).
Alternatively, skip the chocolate spread and add a swirl of pumpkin butter! Or something else festive, like apple butter or some fresh cranberries.
Fun fact: According to Guinness World Records, the largest pumpkin pie ever made weighed 3,666 pounds (1,678 kg). The pie was 20 feet (6 metres) in diameter.
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- ½ teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons maple syrup
- Chocolate hazelnut spread
- Chocolate chips or candies
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Stir in the pumpkin puree, cinnamon, ginger, nutmeg and cloves.
- Gently simmer the oatmeal for 20 – 30 minutes, stirring frequently, or until the oats have softened and become creamy. As the oats are cooking, add more almond milk if the oatmeal becomes too dry.
- Add the maple extract and vanilla extract, and sweeten with maple syrup.
- Divide the oatmeal between two bowls. Top each bowl with a generous swirl of chocolate hazelnut spread. If desired, also top each oatmeal with chocolate chips or candies.
Maple extract: If you don't have maple extract, replace it with additional vanilla extract.
Chocolate hazelnut spread: Free free to replace the chocolate hazelnut spread with a swirl of pumpkin butter, apple butter, or a different nut butter.
Milk: Instead of almond milk, dairy or another non-dairy milk can be used.