Pumpkin And Coconut Steel Cut Oats With Pumpkin Spice Granola

• FOR THE PUMPKIN COCONUT OATS:
• 1 Tablespoon Coconut Oil
• 1/2 cups Steel Cut Oats
• 1-1/2 cup Water
• 1/4 cups 1% Milk
• 1/4 cups Coconut Milk
• 1 teaspoon Vanilla
• 1 Tablespoon Maple Syurp
• 1/4 cups Pumpkin Puree
• FOR THE PUMPKIN SPICE GRANOLA:
• 1/2 cups Old Fashioned Rolled Oats
• 1 Tablespoon Maple Syrup
• 2 Tablespoons Pumpkin Puree
• 1 Tablespoon Agave Syrup
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/4 teaspoons Cloves
• 1/4 teaspoons Ginger
• 1 teaspoon Vanilla

1. For the pumpkin coconut oats:
2. Heat a small skillet to medium high. Add coconut oil and melt it. Then add the oats and toast oats for about 4 minutes until they smell nutty and toasty. Then remove from heat and set aside.
3. In a small saucepan bring water, milk, and coconut milk to a simmer. Add oats to milk and simmer for 20 minutes. Add vanilla, maple syrup and pumpkin to oats and continue cooking for 5 minutes.
4. Serve warm.
5. *I top this with some additional coconut milk for a thinner consistency.
6. For the pumpkin spice granola:
7. Preheat oven to 325 F.
8. Combine all of the granola ingredients in a small bowl.
9. Spread on a baking sheet, and bake for 25-30 minutes until crunchy, stirring granola every 5-6 minutes.
10. Store leftover (if there is any) in a small mason jar.

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Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-and-coconut-steel-cut-oats-with-pumpkin-spice-granola/ (may not work)