Ingredients

• 1 cup Steel Cut Oats or Organic Steel Cut Oats
• 1-1/2 cups Water
• 1/4 cup Butter
• 1 cup Brown Sugar packed
• 1/8 tsp Salt
• 7-1/2 oz Canned Pumpkin (about 1 cup)
• 1/4 cup Whipping Cream
• 1-1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 6 Gingersnap Cookies crushed
• 12 Whole Shelled Almonds

Instructions

1. Bring water to a boil in a medium pot. Add oats as soon as the water begins boiling. Cover, reduce heat to low and cook 18 - 20 minutes until thick and al dente. No water should be visible; set aside.
2. In a second pot, melt butter, brown sugar and salt over medium-high heat. Stir continuously until the mixture comes together and becomes smooth.
3. Carefully add canned pumpkin, taking care to avoid any spurts. Mix well and slowly stir in cream (watch for bubbling). Add cinnamon and nutmeg and continue to stir for 5 - 7 minutes until the mixture has thickened and is slightly bubbling. Remove from heat and set aside to thicken further.
4. Scoop and pack oatmeal into a 1/2 cup scoop or dry measuring cup. Unmold oat into serving dishes and ladle warm pumpkin caramel over the top. Garnish with crushed gingersnap cookies and almonds.