Baked Pumpkin Steel Cut Oatmeal

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This oatmeal is about as close as it gets to enjoying a big slice of pumpkin pie for breakfast. I had extra pumpkin puree on hand from another dish I made earlier this week, so when I came across this recipe for pumpkin oatmeal, it seemed like the perfect way to use up the extra puree. This is not the kind of breakfast you can just stumble out of breakfast and enjoy (at least not initially)—it does require a small about of prep work and then 35 minutes in the oven—but it’s completely worth it and fills your house with the aroma of pumpkin pie baking in the oven. And best of all, you’ll have leftovers to enjoy for several days that you can just pop in the microwave or heat on the stovetop. Then you really can just stumble out of bed and enjoy breakfast. This morning I added a bit of almond milk and chopped pecans to my bowl of pumpkin oatmeal. Delicious!

Baked Pumpkin Steel Cut Oatmeal (from the kitchn; serves 4-6)

2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup pumpkin or squash puree
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn’t be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It’s OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

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Category: Kristin's Kitchen One comment »

One Response to “Baked Pumpkin Steel Cut Oatmeal”

  1. Pumpkin-Spiced Rice Pudding | madcity girl

    […] sweet you like your breakfast. Or if you’re more of an oatmeal person, try this recipe for baked pumpkin steel cut oatmeal I posted last […]


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