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
- 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.
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.