pumpkin baked oatmeal

as you can tell we’ve been eating a lot of oatmeal recently.  since we finished up the batch of steel cut oats i made last week, this past weekend i made some pumpkin baked oatmeal.

it was sooo good!  almost like eating pumpkin pie for breakfast – okay i know, not really but it actually does have all of the pumpkin and spice flavors of pumpkin pie.  yum!  plus it has all of the health benefits of whole grain and fruit.  i also love that this recipe calls for both steel cut and rolled oats, so it’s nice and chewy with the familiar consistency of regular oatmeal.

beware, this recipe make a whole lot of oatmeal.  but it’s okay since you can just reheat it in the microwave for breakfast through the week.  perfecto!

oh and i did make a couple of changes from the original recipe.  the original recipe used bananas but i used apples instead since i didn’t have any bananas on hand.  also i upped the pumpkin and actually doubled the amount of pumpkin called for in the original recipe.  i really like pumpkin so i wanted to be sure the pumpkin flavor shined.

the oatmeal starts with a layer of sauteed apples and then the oatmeal mixture of steel cut and rolled oats, maple syrup, pumpkin pie spices, pumpkin, water, etc. is poured on top.

  

then it’s baked for 35-40 minutes and it’s done!

yay!  i’m excited to try even more baked oatmeal recipes.  any suggestions?

Pumpkin Baked Oatmeal

adapted from Annie’s Eats

Ingredients

  • 1 cup steel cut oats
  • 6 tbsp. unsalted butter, divided
  • 4 cups very hot water
  • 2-3 medium apples, peeled, cored, and thinly sliced
  • ½ cup plus 2 tbsp. brown sugar, lightly packed, divided
  • 2¼ tsp. ground cinnamon, divided
  • 3 cups old-fashioned oats
  • ¼ cup maple syrup
  • 1 tsp. salt
  • ¼ tsp. ground nutmeg
  • Dash ground cloves
  • 1 cup pumpkin puree
  • ½ cup milk
  • 2 tsp. vanilla extract

Directions

  1. Preheat the oven to 350˚ F.
  2. Place the steel cut oats in a large bowl with 4 tablespoons of the butter.  Pour the hot water over the oats and cover the bowl.  Let stand for 20 minutes.
  3. Meanwhile, make the sauteed apples.  Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat.  Add the sliced apples, 2 tablespoons of brown sugar, and ¼ teaspoon of the cinnamon to the pan.  Toss gently and cook briefly, about 2 minutes.  Remove from the heat and let cool.
  4. After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ cup of brown sugar, maple syrup, salt, remaining 2 teaspoons of cinnamon, nutmeg and cloves.
  5. In a small bowl or liquid measuring cup, whisk together the pumpkin, milk and vanilla.  Stir the pumpkin mixture into the oat mixture.
  6. Spread the apples over the bottom of a lightly greased 2 quart-ish baking dish.  Pour the oatmeal mixture on top of the bananas.
  7. Bake for 35-40 minutes.  Remove from the oven and let cool slightly before serving.

Printer Friendly Recipe: Pumpkin Baked Oatmeal

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1 Comment

  1. blueberry muffin baked oatmeal « miki's kitchen

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