Cardamom-laced Pumpkin Steel-Cut Oatmeal

This is a sponsored post written by me on behalf of Silk. All opinions are 100% mine.

I've always been a milk-drinker. Growing up it was always dairy, and I don't think I even knew there was an alternative. I've even been a shareholder of a grass-fed organic dairy herd. I like dairy milk and I don't have any sensitivities to it. That being said, now that I'm "all grown up", I also keep alternative varieties on milk on hand at all times. One—because you never know when an intolerant person might drop by, and two—because I like using different types of milks for different applications.

I almost always have a can of coconut milk in my pantry. It's good for me to keep rice milk around because my mom can't have dairy, nuts, or soy. I use almond milk on a fairly regular basis, and soy milk from time to time. Often you hear about making nut milks at home, and while it's something I'll probably try making (because I like to try making everything myself—at least once), I know I wouldn't make it on a regular basis. I know a lot of vegans (and non-vegans) who use cashew cream, and it's always intrigued me, so when I saw that Silk® now makes cashew milk, I knew I wanted to try it.

I went for the unsweetened, because I like to control the end result (I knew I'd be using most of it as an ingredient). But of course, I had to drink some to give it the old college try before I went any further. The carton says "irresistibly creamy"...and it's right. The Silk Cashewmilk is creamy with an entirely natural and pleasant mouthfeel. Sorry, I know some people hate the word "mouthfeel", but it fits here. When you tilt your head back to take a gulp, the cashewmilk does not feel cloying or unnaturally thick. It has a mild, pleasant taste. And it BEGS to be used in oatmeal. Really, I heard it.

Steel Cut Oat Sausage Crumbles, plus an OATrageous Oatmeals blog tour

I'm not a vegetarian or a vegan. I don't claim the title gluten-free, or paleo, or dairy-free. But, that doesn't mean that I don't work those ways of eating into my family's everyday life. Many of our meals do fall into these categories, but we are also bacon assassins and slayers of juicy steaks. Ask my youngest child what his favorite meal is, and he'll say chicken. Just chicken. You know I couldn't do without my fresh fish and seafood. But, since we're fortunate enough not to be "forced" into a category, I prefer the term varietarian.

Until, of course, I looked up my brilliant new term and realized that somebody had already claimed the term - and they didn't include pork or beef in the definition. How you can exclude things purposefully and still claim to be a varietarian is beyond me. I'm still claiming varietarian as a diet based on variety.

But, I digress—as usual. My whole point in talking about special diets was to highlight the fact that today I'm sharing a recipe that is vegan, soy-free, and gluten-free as part of the OATrageous Oatmeals blog tour! This is the newest cookbook by the very talented (and all around awesome lady) Kathy Hester.

Vanilla Porridge w/ Honeyed Apples

The chilly cold autumn mornings have officially taken root here in my little neck of the Midwest.  I find myself begrudging the vacated spot where I was curled up under my heavy blanket before my alarm and pending daybreak tore me away.  My feet instinctually slide into waiting slippers, thwarting the chill of the cold, hard floor one step beyond.  I wrap myself in the sweater that waits on the chair before turning on the lights and padding into the kitchen to pour myself a steaming mug of coffee.  Before long, I'll have to flip that little switch on the thermostat to the "on" position; but I'm holding out for now.

On mornings like these, cold cereal just doesn't cut it.  Yes, the lure of body-and-soul-warming, bone-sticking food has begun.  Who am I to fight it?  Break out the porridge.  Porridge.  Isn't that a fantastic word?  I didn't grow up referring to it as porridge, unless of course, I was reciting Peas Porridge Hot or Goldilocks and the Three Bears.  Perhaps that's why it seems like a magical word to me; I associate it with the nursery rhymes and fables of my childhood.

Ultimate Oatmeal, Steel Cut Oats, and a feature at Momma's Meals!

Today I'm being featured by the incredibly sweet, proud-to-be-called Momma, Tammi.  Tammi blogs about momma-hood, family, and food at Momma's Meals.  On Fridays, Tammi loves to give some love to other food and momma bloggers on her Featured Friday series.  I'm so honored that she picked me today!  And I cannot believe she actually picked TWO things to make from my blog.  She's sharing her experience at her place - I hope you'll go over to see what she made and say HELLO!

Aaaaaand, since she's making something from my blog, I decided to make something from hers, as well.  I'll be making Steel Cut Oatmeal with a couple of variations, including her version that inspired me today, Momma's Ultimate Oatmeal.

I grew up eating oatmeal.  I've always liked it.  Though, I openly admit, that as a kid, it was those little individual packages that I tore open and then poured boiling water over.  Mmm hmm - instant oatmeal.  Apple Cinnamon was my favorite.  But hey, at least I ate my oatmeal... I can't get my kids to touch the stuff! I've tried everything.  All varieties (even the instant).

I'll keep trying to convince them, but fortunately my husband needs no convincing, so I can make a big pot and be assured that it will not go to waste.  I think the first time I tried Steel Cut Oats was about 13 or 14 years ago.  Also known as Pinhead Oats or Irish Oats, they're meaty texture became my fast favorite.  It doesn't take much more time to make than it does a pot of regular oats, but somehow, it seems so much more satisfying.

I usually buy this variety of Bob's Red Mill, it's available pretty much everywhere around here (but I know they have quick-cooking and organic options, as well).  And they're delicious.  The recipe I use to make a basic batch is just the one from the back of their bag.

Steel Cut Oatmeal

yield: 4 servings

1 c. Steel Cut Otas

3 c. water

pinch salt

Place everything into a pot and bring to a boil.  Reduce heat to a low simmer; cover and cook for 10-20 minutes (al dente - creamy), stirring from time to time.  Remove from heat and let stand for a couple of minutes.

The only hard part is deciding what you want to put in to your oatmeal (unless you're a purist and like it as-is...I've never actually met anybody like that, though).

I have two personal favorites - the basic milk + brown sugar combination and what I like to affectionately call "eat breakfast naked oatmeal".  I have to say, though...after trying Momma's Ultimate Oatmeal add-ins, I was smitten.  Occasionally I'll add chocolate.  Apple-Cinnamon is always good (whether you use applesauce or sauteed apples).  Occasionally I'll add ripe berries and honey.  Other times orange zest, pecans, and maple syrup.  Peaches and a good drizzle of heavy cream with raw sugar.  Dried fruit is always good.

How 'bout you... what are your favorite oatmeal add-ins?  Do you prefer steel cut, rolled, or instant oats?