Friday, November 18, 2011

Baked Pumpkin Steel Cut Oatmeal

 I love when I find a recipe I want to try, and I already have all the ingredients in my cupboard. That's how I felt when I found this recipe for Pumpkin Oatmeal over on The Kitchn.

I eat oatmeal most mornings but I never blog about because its just a boring bowl of oats...but this recipe is more than a standard 'boil water add oats' situation. There was some serious stove top attention involved, and I utilized my Le Creuset to bake a week's worth of breakfasts.

In the past when I had tried steel cut oatmeal, I would get irritated because it required a lengthy cooking time and it would almost always boil over. The baking method totally solves this problem and the pumpkin and spices made me feel like I was eating dessert for breakfast!

This is definitely a great, and time saving recipe. I made one pot on Sunday and have been reheating it every morning....Great way to start the day!


  1. OMG Alicia!! THis looks AMAZING!!! How "clean" is it though?

  2. Hi Danielle - I'd say its pretty clean by my standards- as in, nothing processed - steel cut oats, canned pumpkin, milk, brown sugar & butter(a small amount for a large serving). No unreasonable amounts of fats/sugar...but that doesn't count all the maple syrup I served it with ...yUM!

  3. I was going to insert a sarcastic comment...but I'll say that I love that you're blogging regularly again. :-)

  4. I am actually going to try this. It's my plan to make big batches of oatmeal that I can just re-warm during the week for my pre-work breakfast. I always have to bring something to eat at work too... I think it's the hour commute that wears me out and makes me hungry again by the time I get to work!

  5. Another way to get faster steel-cup oatmeal is to soak the oats overnight. Here is my recipe for Pumpkin Pie Steel Cut Oatmeal that you can make in a jiffy if you soak the oats.

    Stacey @ Feeding My Tribe