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!
2 1/2cupsunsweetened almond milksub with your favorite dairy or non-dairy milk
1/2cuppecan piecessub 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 8x8" 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.