3 cups water
1/2 tsp kosher salt
1 cup steel cut oats
1/4 cup canned pumpkin puree
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp kosher salt
2 Tbsp light brown sugar
3 Tbsp golden raisins, for garnish
3 Tbsp chopped toasted pecans, for garnish
In a 3- or 4-quart straight-sided saucepan (I use a nonstick pan), bring the water and salt to a boil.
Stir in the oats, pumpkin, cinnamon, nutmeg, salt and brown sugar. Reduce heat to simmer, cover the pot, and cook, stirring occasionally to keep the oatmeal from sticking, for 25 minutes.
Garnish individual bowls with raisins and pecans, and serve hot.