Have you tried steel-cut oats yet? I’ve been using this basic method to cook them for some time. It’s one of my favorite cozy morning meals. Best of all, steel-cut oats can be made ahead of time and don’t lose anything in texture or flavor. So, when I saw a recipe for pumpkin steel-cut oats that are started on the stove and finished in the oven, I knew I had to give them a go.
Chock-full of fall spices and a bit of brown sugar for sweetness, these are so flavorful. Most people I know put quite a bit of sugar on their oatmeal. This recipe is a treat and has about 2 teaspoons per serving. Not bad!
If you’ve not had steel-cut oats before, the texture is something like rice pudding. This isn’t like some baked oatmeals that are sliced and served like a cake or bread. It’s definitely still a bowl of oatmeal. The recipe makes about 6 servings, which is perfect for a family breakfast, or for breakfast for one or two for a few days. Ours only lasted 4 days, and they were delicious up to the last.
Served with a bit of milk (or even a drizzle of pure maple syrup!), these are perfect for Thanksgiving or Christmas morning, or any time you’d like something special. Enjoy!
*Notes: You can use any sort of milk you please for the recipe. We used almond milk and it turned out great.
- 1½c uncooked steel-cut oats*
- 1½ Tbsp butter*
- 1c pumpkin (not pumpkin pie filling)
- ⅓c brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ tsp vanilla
- ¼ tsp salt
- ½c orange juice
- 1c milk*
- 3c water
- In a large Dutch oven or other oven-safe pot, melt butter and add oats. Stir over medium heat 3-5 minutes or until oats are lightly toasted. Stir in pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg, vanilla, and salt. Stir in orange juice, milk, and water.
- Cover the pot and place in the oven. Bake at 375 degrees for 25-30 minutes, or till done.
Adapted from The Kitchn