Baked Steel Cut Oats Recipe (Pumpkin Pie)

These baked steel cut oats borrow the flavors of pumpkin pie – pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and cloves – and finish cooking in the oven rather than on the burner. Everything happens in one lidded pot: a 2 quart dutch oven or anything larger.

Two stovetop steps build the flavor before the pot goes into the oven. First the dry oats are toasted in butter. Then the pumpkin, sugar and spices are cooked in a cleared space in the middle of the pot until the puree deepens slightly in color and no longer smells raw.

After 30 minutes at 375°F the oatmeal will still look quite loose, but it firms up fast as it cools. The recipe works with dairy or nondairy milk and butter, and certified gluten-free steel cut oats can be used if needed.

Baked Pumpkin Pie Steel Cut Oats

Steel cut oats toasted in butter, simmered briefly with pumpkin puree, brown sugar and pie spices, then baked in a covered pot for 30 minutes. Serve with extra milk and maple syrup.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 3 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tablespoons unsalted butter or nondairy substitute divided
• 3/4 cup steel cut oats certified gluten-free if preferred
• 1/2 cup pumpkin puree
• 3 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup dairy or nondairy milk
• 1 1/4 cups warm water
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• additional milk and maple syrup for serving (optional)

Method

 

1. Heat the oven to 375°F.
2. Set an oven-safe dutch oven of at least 2 quarts over medium-high heat and melt 1 tablespoon of the butter in it. Tip in the oats and toast them for 3 to 4 minutes, stirring often, until they smell nutty.
3. Push the oats out to the edges with a spoon so the bottom of the pot is exposed in the middle. Drop the remaining tablespoon of butter into that space.
4. Add the pumpkin puree, brown sugar and the four ground spices to the cleared space. Stir them for 2 to 3 minutes, until the puree turns slightly darker and its raw smell is gone.
5. Stirring as you go, pour in the warm water and the milk, then add the vanilla extract and the salt. Let the liquid come back to a simmer.
6. Put the lid on the pot, transfer it to the oven and bake for 30 minutes.
7. Remove the pot from the oven (the handles and lid are very hot), lift the lid carefully and stir the oats. They should be tender with a slight chew. They will look very loose at this point and thicken quickly as they cool.
8. Let the oats stand, uncovered, for about 5 minutes, then spoon into bowls. If desired, top each serving with a splash of extra milk and a little maple syrup.

Notes

Yield is 3 to 4 servings, according to how large the portions are.

Homemade pumpkin puree can be used.

Butter and milk can each be swapped for a nondairy alternative.

Any heavy pot of at least 2 quarts with an oven-safe lid works in place of the dutch oven.

Storage: refrigerate leftovers, covered, for 3 to 4 days. They firm up when cold; reheat with a splash of milk or water.