Pumpkin Pie Oatmeal Custard

Make 2 servings of steel cut oats.
When the oats are at a point where they are still bubbling, but almost done, add 1 egg and stir until cooked.
Add 1/2 c. canned 100% pumpkin, 1 T. agave or SF syrup of your choice, cinnamon, and nutmeg.
Cook a few seconds longer until warmed through.

Nuts would also be good in this if you don't mind the calories.

Sounds good - although I love steel cut oats just the way they are. I'll give it a try tomorrow.

thanks for posting it

Sounds yummy, two of my favorites combined! I'll be trying this real soon.

Thanks for sharing, Cyndi!

me too cottage, and I always feel like I need to eat an egg when I have oatmeal to get some protein in, so this would be perfect!

Made this on Monday and I've been eating it all week. Very yummy!

What are steel oats?

Sounds real good, I may try making it for breakfasts on my road trip next week.

Cyndi - this was really great and FILLING! DH appreciated the extra protein from the eggs. DS commented that it looked like poo...but ended up eating an entire bowl.

When I worked with preschoolers that was usually a plus

Glad you enjoyed it. I think it's time for another batch - good fall breakfast!

I know it's fall when I pull out this recipe. Yum, great way to start a cool morning

Cyn This looks really Good! Does the egg get chunky or just blend in?

The egg makes it custardy as long as you stir a lot

Oh. My!! I used regular oats, since that's what I had. This is divine!!