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Baked Pumpkin Steel Cut Oats

Baked Pumpkin Steel Cut Oatmeal - Vegan, gluten free, and delicious!

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.

A perfect fall breakfast - Baked Steel-cut oatmeal

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.

A perfect fall breakfast - Baked Steel-cut oatmeal

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.

Warm, filling, and just sweet enough - These Baked Pumpkin Steel Cut Oats are a perfect fall breakfast!

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Baked Pumpkin Steel-Cut Oats


  • Yield: 6 1x

Description

You can store leftover oats in the refrigerator. These will keep up to 1 week.


Ingredients

Scale
  • 1 1/2c uncooked steel-cut oats*
  • 1 1/2 Tbsp butter*
  • 1c pumpkin (not pumpkin pie filling)
  • 1/3c brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2c orange juice
  • 1c almond milk*
  • 3c water

Instructions

  1. 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.
  2. Cover the pot and place in the oven. Bake at 375 degrees for 25-30 minutes, or till done.

Notes

*Earth Balance and almond milk work great if you’re dairy free. We’ve tried it with good results. Also, if you’re gluten-free, use gluten-free oats. We like Bob’s Red Mill brand.

Adapted from The Kitchn

7 Comments

  1. When you call for pumpkin are you actually taking your own pumpkin, cooking it and then using that??? Or do you buy it in a can?

  2. Can I use soy milk?
    Also what can I use in place of the Orange juice?
    Can I make this in a baking dish or our pie pan?

    1. Vera – I’m sure soy milk would be just fine. As for the orange juice, it adds a lot in flavor, but if you’re avoiding it, you could probably get by with just using more milk. I wouldn’t recommend a pie pan, but a 9×13 would probably hold it all just fine.

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