Overnight Pumpkin Baked Steel Cut Oatmeal is an easy, make ahead breakfast recipe that’s packed with cozy fall flavor!  It’s a healthybreakfast option that’s gluten-free and vegan!

overnight pumpkin baked steel cut oatmeal on a white plate with a fork

I can’t believe Thanksgiving is next week!  I’m very excited because it’s my favorite holiday, and frankly I’ll be sad when it’s over.

I’m not ready to embrace Christmas yet…are you??

I’ve really been enjoying pumpkin this year as you can tell.  Pumpkin season is so short, and I’ve had a lot that I wanted to share.

I have one more pumpkin recipe coming your way after this pumpkin baked steel cut oats recipe, then that will be it until next year.  

Christmas is coming, and I promise I’ll be on board. 🙂

overnight pumpkin baked steel cut oatmeal in baking dish on cooling rack

Why you’ll love this recipe:

  •  Baked steel cut oats are nice and fluffy, with a slightly chewy texture, and the flavors of pumpkin spice.
  •  They’re dairy and gluten-free, vegan, and contain no refined sugar.
  •  They’re a good source of fiber and heart healthy fats and carbohydrates.
  •  You can make them ahead for the perfect meal prep breakfast!

Recipe ingredients

  • Steel cut oats.
  • 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 are essential to thickening the oats and eliminating the need for an egg. They also add fiber and nutrition.
  • 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.
overhead shot overnight pumpkin baked steel cut oatmeal on white plate with fork

How to make this recipe

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: By chilling the oat mixture overnight the steel cut oats become softer, fluffier and less chewy. 

See the recipe card below for full instructions.

overnight pumpkin baked steel cut oatmeal process collage 1
overnight pumpkin baked steel cut oatmeal process collage 2
  1. Combine the oats, chia seeds, maple syrup, pumpkin puree, pumpkin pie spice and almond milk in a medium bowl.  
  2. Cover with plastic wrap, and chill overnight.
  3. In the morning, preheat the oven to 350 degrees and grease an 8×8″ baking dish with cooking spray.
  4. Pour the oats into the prepared baking dish and bake for 30 minutes.  Stir the oats well and top with the pecans, then bake for another 20-25 minutes until set.

FAQs

How do you soften steel cut oats for baking?

Simply combine the oats with the milk, pumpkin, maple syrup, pumpkin pie spice and chia seeds in a large bowl and chill overnight.

This softens the oats, resulting in a fluffy, less chewy texture once they’re baked.

Recipe notes

  • Pro tip: By chilling the oat mixture overnight the steel cut oats become softer, fluffier and less chewy. 
  • Do not use quick steel cut oats for this recipe.
  • If gluten intolerant, be sure to use steel cut oats that are certified gluten free.
  • Store baked steel cut oats in the refrigerator for 3-5 days or freeze for up to 3 months.
front shot of overnight pumpkin baked steel cut oatmeal with bite out of it

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!

overnight pumpkin baked steel cut oatmeal in baking dish on cooling rack

Overnight Pumpkin Baked Steel Cut Oatmeal

Overnight Pumpkin Baked Steel Cut Oatmeal is an easy, make ahead breakfast that's packed with cozy fall flavor!  It's an easy recipe that's gluten-free and vegan!
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Ingredients

  • 1 cup steel cut oats
  • 1 1/2 tablespoons chia seeds
  • 3 tablespoons 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 pieces sub with pepitas or chocolate chips

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.
  • Stir the oats well and pour into the prepared pan. Bake for 30 minutes, then stir the oats well and top with the pecans. Bake another 20-30 minutes or until the oats are set. Remove from heat and cool slightly on a wire rack. Serve warm and enjoy!

Notes

  • Pro tip: By chilling the oat mixture overnight the steel cut oats become softer, fluffier and less chewy. 
  • Do not use quick steel cut oats for this recipe.
  • If gluten intolerant, be sure to use steel cut oats that are certified gluten free.
  • Store baked steel cut oats in the refrigerator for 3-5 days or freeze for up to 3 months.

Nutrition

Calories: 237kcal, Carbohydrates: 33g, Protein: 6g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Sodium: 9mg, Fiber: 6g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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