Pumpkin Baked Steel Cut Oatmeal
Pumpkin Steel Cut Baked Oatmeal is cozy, comforting and the perfect fall breakfast! It's packed with hearty steel cut oats, pumpkin puree and warm pumpkin spice flavor. It's prepped entirely in advance for the perfect meal prep breakfast!
Servings: 9 servings
Calories: 237kcal
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 8x8" 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
Calories: 237kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 9mg | Fiber: 6g | Sugar: 11g