Overnight Pumpkin Baked Steel Cut Oatmeal
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!
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. 🙂
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.
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.
- 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.
- 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
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.
More oatmeal recipes you’ll love:
- Blueberry overnight oats
- Crockpot steel cut oats
- Instant pot steel cut oats by Detoxinista
- Quinoa oatmeal
- Peanut butter granola
- Pumpkin overnight oats
- Slow cooker pumpkin steel cut oats
- Steel cut overnight oats
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
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
12 Comments on “Overnight Pumpkin Baked Steel Cut Oatmeal”
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! 🙂
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!
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’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!
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!
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!