These baked oatmeal taste like pumpkin pie—What better way to start the morning? It’s a healthy breakfast with whole grains.
This position was created in partnership with Bob’s Red Mill. All opinions are ours.
Would you believe we’ve never cooked oatmeal until this recipe? I know, I know. We drink Chemex coffee, eat quinoa, and wear chambray shirts, but our breakfast game has yet to be revolutionized by oatmeal. Don’t think of us as steel-cut oatmeal girls anymore, because we’re fans now.
How to make baked steel oats
Steel cut oats have nothing to do with regular rolled oats. In fact, it’s chewy whole grains like this one. Not what we expected. However, when baked in a custard filling, they are absolutely delicious.
Our idea for this recipe was to combine the chewiness of oatmeal with the velvety, flavorful goodness of pumpkin pie. Luckily it worked like a charm. Once cool, the oatmeal will collapse and can be cut into squares for consumption. It tastes like a light version of pumpkin pie! And who doesn’t want to eat pumpkin pie for breakfast? It’s pretty healthy too. With a minimal amount of maple syrup as a natural sweetener, it’s a good gluten-free whole grain option for the morning.
We created this recipe as part of an internet celebration of pumpkin recipes in honor of October! Check out this list of links for friends on the internet and their recipes. The recipe was also developed in collaboration with Bob’s Red Mill, one of our favorite whole grain companies. We would like to know: Are you new to oatmeal? Would you like to try this recipe? And if so, what did you think of it?
Looking for more pumpkin recipes?
Aside from that baked oatmeal, here are some of our favorite pumpkin recipes:
Looking for more breakfast recipes?
And here are some of our favorite breakfast recipes:
This recipe is…
This pumpkin baked oatmeal recipe is vegetarian and gluten free.
The description
These baked oatmeal taste like pumpkin pie – what better way to start the day than? It’s a healthy breakfast with whole grains.
- 1 egg
- 2 cups milk (or almond milk)
- ⅓ cup maple syrup
- ¾ cup pumpkin puree
- 2 tablespoons melted butter, slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon Cinammon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 cup Raw steel oatmeal
- ½ cup Pecans, chopped
- Preheat oven to 375ºF.
- Grease a 9×9 casserole dish.
- In a medium bowl, lightly beat the egg. Whisk together the milk, maple syrup, pumpkin puree, melted butter, and vanilla. In a small bowl, combine the spices, baking soda, and kosher salt. Stir in the spices and baking soda into the wet ingredients, then stir in the raw steel oatmeal. Pour the mixture into the prepared pan.
- Cover the pan with aluminum foil and bake in the middle of the oven for 30 minutes. Uncover pan and sprinkle with chopped pecans, then bake an additional 30 minutes, until golden brown (60 minutes total).
- Serve warm, transfer to bowls or cool completely to room temperature and cut into squares to serve. You can also keep it in the fridge and serve it cold, which is our favorite way to eat it!
- Category: Breakfast
- Method: Cooked
- Kitchen: American
Keywords: Steel Cut Baked Oats, healthy steel cut oats recipe
