This recipe, however, is always a winner. Baked pumpkin oatmeal. I made a big batch and I ate it for breakfast for the next week. I mean, I kinda got sick of it by Thursday, but I'm the type that craves variety.
If you're a fan of pumpkin and the chewy texture of steel-cut oats, then this recipe is something I highly recommend. I like to splash a little milk and maple syrup on the oatmeal. It's dreamy.
Baked pumpkin oatmeal
adapted from the kitchn
(makes enough for 4-6 people)
Preheat the oven to 350F. In a Dutch oven (or other oven-safe pot with a lid) melt 1 tbsp unsalted butter. When butter is melted, add 1 1/2 cups steel-cut oats to the pot, stirring it into the butter. Let the oats fry in the butter for a few minutes, then push them to the sides of the pot and add another tbsp unsalted butter. Turn the heat down to medium on the stove. When the butter melts, add 1 cup pumpkin puree. Let the pumpkin puree cook for a couple minutes, then stir it into the oats. It's okay if the puree has some brown spots at this point. Add 1/3 cup brown sugar, 2 tsp cinnamon, 1 tsp ginger, and 1/4 tsp nutmeg to the pot and stir it around. Let this cook for another minute or so and then pour in 2 cups milk (I think soy or almond milk probably works here too) and stir everything around. Pour in 2 1/2 cups warm water, 1-2 tsp vanilla extract, and 1/2 to 1 tsp salt. Stir it all again, put a lid on the pot, and then stick it in the oven for 35 minutes.
Take the oatmeal out of the oven and carefully take the lid off the pot (watch out for steam!). The oatmeal may look runny, but give the oatmeal a good stir and let it sit for a few minutes. The liquid will soak into the oatmeal and it will be creamy and delicious. Serve hot with a splash of milk or cream, maybe a little maple syrup if you're feelin' crazy.
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