Pumpkin Baked Steel Cut Oatmeal
Fall breakfasts don’t get more cozy or comforting than this Pumpkin Baked Steel Cut Oatmeal! It’s the perfect fall breakfast that’s packed with hearty steel cut oats, pumpkin puree and plenty of pumpkin spice flavor. It’s ideal for meal prep — bake it in advance and enjoy it all week long!
Oatmeal has been one of my favorite breakfasts for as long as I can remember. I’m not a morning person, which is why I’ve incorporated it into a wide variety of meal prep breakfast recipes.
While I love using old fashioned rolled oats, steel cut oatmeal is a great change of pace. It has a chewy texture, nutty flavor and make my crock pot steel cut oats and overnight steel cut oats extra hearty.
My blueberry baked oatmeal is a family and reader favorite, and I received so many requests for a version with steel cut oats that I just couldn’t ignore it.
This Pumpkin Baked Steel Cut Oatmeal is the fall version of that recipe. The steel cut oats are softened overnight in liquid so that bake up extra soft and fluffy with just the right amount of chewiness.
This recipe includes pumpkin puree, plenty of pumpkin spice flavor and crunchy pecans for an irresistibly cozy fall breakfast.
Top it with a drizzle of warm maple syrup to take it over the top. 🙂
Why you’ll love this recipe
- Pumpkin baked steel cut oats are soft and fluffy, with a slightly chewy texture, and the warm flavor of pumpkin spice.
- The steel cut oats are softened overnight, which translates to a softer texture and a slightly faster baking time.
- It’s a hearty, cozy fall breakfast that’s great for meal prep!
- This recipe is vegan, dairy and gluten-free, so they’re perfect for special diets.
Recipe ingredients
- Steel cut oats. These oats have a coarse, chewy texture compared to rolled oats. For this reason, they’re soaked in liquid overnight to soften them (similar to my overnight steel cut oats), which lends a softer, fluffy texture with just the right amount of chewiness.
- Pumpkin puree. Use homemade pumpkin puree or canned. Do not use pumpkin pie filling as it contains sugar and other additives.
- Chia seeds. The chia seeds help thicken the oats and eliminates the need for an egg. They also add fiber and nutrition.
- Almond Milk. Use your favorite dairy or non-dairy milk.
- Pumpkin pie spice. Use homemade pumpkin pie spice, your favorite store bought brand, or sub with ground cinnamon.
- Maple syrup. Sub with your favorite sweetener.
- Pecans. Sub with your favorite nuts, pepitas or chocolate chips.
See the recipe card below for the full list of ingredients and quantities.
How to make steel cut oat baked oatmeal
This baked steel cut oatmeal recipe is a two step process. First, the oats are chilled overnight in the refrigerator, then they’re baked in the oven the next day.
Pro tip: Soaking the steel cut oats overnight is optional, but it translates to softer oats and a slightly faster baking time. Do not use quick steel cut oats for this recipe.
See the recipe card below for full instructions.
- Combine the oats, chia seeds, maple syrup, pumpkin puree, pumpkin pie spice and almond milk in a medium bowl.
- Cover with plastic wrap, and chill overnight.
- In the morning, preheat the oven to 350 degrees and grease an 8×8″ baking dish with cooking spray. Optional: allow the oats to come to room temperature for 30 minutes prior to baking as cold oats take longer to bake.
- Stir the oats well and pour into the prepared baking dish. Bake for 30 minutes and remove from heat.
- Top the oats with pecan halves, then bake for another 20-25 minutes until set.
- Remove from heat and allow to cool slightly before cutting into squares.
Recipe FAQs
Soaking steel cut oats in liquid overnight helps soften them and may help reduce the baking time as well.
Rolled oats work very well in baked oatmeal, but the amount of liquid and baking time will vary. See my recipe for blueberry baked oatmeal for information.
Absolutely! This is the perfect meal prep breakfast for fall because you can bake the oatmeal in advance, cut into squares, and reheat them to enjoy during the week.
This recipe is both dairy-free and vegan as it includes unsweetened almond milk and chia seeds as an egg replacement. For gluten-free, be sure that the steel cut oats are certified gluten-free.
Serving suggestions
This pumpkin baked oatmeal with steel cut oats is a cozy fall breakfast that can be served or customized a variety of ways. See the following for some delicious ideas:
- Serve as-is with a drizzle of warm maple syrup.
- Top with a dollop of Greek yogurt for a creamy component. Homemade whipped cream or coconut whipped cream would make it extra indulgent!
- Top with sliced banana, diced apple or pear, dried cranberries, pomegranate arils or your favorite fruit.
- Change things up with your favorite nuts, seeds or add dark chocolate chips.
Recipe notes
- Pro tip: Soaking the steel cut oats overnight is optional, but it translates to softer oats and a slightly faster baking time. Do not use quick steel cut oats for this recipe.
- The chia seeds are essential to thicken the oats and eliminates the need for an egg.
- Customize with your favorite nuts, seeds or chocolate chips.
- Store baked steel cut oats in the refrigerator for up to 5 days or freeze for up to 3 months.
More oatmeal recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Baked Steel Cut Oatmeal
Ingredients
- 1 cup steel cut oats
- 1 1/2 tablespoons chia seeds see note 2
- 1/3 cup maple syrup sub with your favorite sweetener
- 3/4 cup homemade pumpkin puree or store bought
- 2 teaspoons homemade pumpkin pie spice or store bought
- 2 1/2 cups unsweetened almond milk sub with your favorite dairy or non-dairy milk
- 1/2 cup pecan halves see note 3
Instructions
- Place the oats, chia seeds, maple syrup, pumpkin, pumpkin pie spice and almond milk into a medium bowl and stir until well combined. Cover with plastic wrap and chill overnight.
- The next morning, preheat the oven to 350 degrees. Grease an 8×8" baking dish with cooking spray. Remove the oats from the refrigerator and stir well, then pour into the prepared baking dish. Optional: allow the oats to come to room temperature for 30 minutes prior to baking as cold oats take longer to bake.
- Bake for 30 minutes, then top with the pecans. Bake another 20-30 minutes or until the oats are set. Cover the oats with aluminum foil if they begin to brown too quickly.
- Remove from heat and cool slightly on a wire rack before cutting into squares. Serve warm and enjoy!
Notes
- Pro tip: Soaking the steel cut oats overnight is optional, but it translates to softer oats and a slightly faster baking time. Do not use quick steel cut oats for this recipe.
- The chia seeds are essential to thicken the oats and eliminates the need for an egg.
- Customize with your favorite nuts, seeds or chocolate chips.
- Store baked steel cut oats in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “Pumpkin Baked Steel Cut Oatmeal”
I cannot find pumpkin purée anywhere where I leave.  Only pure can pumpkin.  Can I use this or do I need to do something to make it into puree?
Pure canned pumpkin is the same thing as pumpkin purée. Sorry about the confusion!
Why should we not use quick  cooking steel cut oats? I have those on hand already. Can I use them if I soak them for less time, not overnight?
You certainly can use them, but the texture will not be the same. They’ll be much softer. Give it a try if that’s what you have and I’d love to hear what you think!
This is outstanding! I have never made steel cut oats this way but this is by far the best breakfast recipe I have tried in a long time. A bowl of this topped with cinnamon vanilla vegan yogurt is autumn dreams come true. Thank you!
I’m so glad you enjoyed them and topping them with yogurt is a great idea!
I’m all about pumpkin all fall & winter long! What a yummy brunch idea. I have to bring a few dishes for family brunch the day after Thanksgiving 🙂
I feel the same way! Thanks Nicole!
Marcie, this looks wonderful! It would make a perfect Thanksgiving day breakfast. Every year I’m too busy on Thanksgiving to make breakfast or lunch so the kids are complaining all day. I told myself that this year, I’d make a nice Thanksgiving breakfast. This would be perfect – healthy, delicious, and very special. Bonus points for being able to make it the night before!
Thank you Kelly! I get too busy too, so I’ll be making this!
I’ve really been enjoying all the pumpkin this season too, Marcie!! It’s short, so need to rush through it, right? We love our oatmeal and I just know my kids would gobble this one up. Can’t wait to try it! Pinned!
Pumpkin season is so short, we need to take advantage of it! Thanks Katherine!
I’m glad you’re not stopping with the pumpkin yet, because I’m not tired of it! This overnight oat bake with pumpkin and steel cut oats is such a great idea for a hearty and healthy holiday breakfast! Pinning and can’t wait to try it!
I know you’re still creating delicious pumpkin recipes, so we’re on the same page! 🙂