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Baked Pumpkin Steel-Cut Oats

  • Yield: 6 1x


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


  • 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


  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.


*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.