You guys! Today I became an aunt. My older brother and his wife welcomed their first babe very early this morning and he is just adorable. I’ve been a pseudo aunt to a few of my bestie’s babies, but the first baby in our family is super exciting! Happy Bday little Asher!
Just as exciting as a brand new baby, is this baked pumpkin goodness. You guys will love it! It’s made with steel cut oats opposed to the flat, rolled oats you are probably more familiar with, and I’m a huge fan.
If you haven’t ever had steel cut oats before, you have to try them! They have a lot more texture when they’re cooked and taste almost chewy, which is my favorite part. They’re also healthier than rolled oats because of the way they are processed. Steel cut oats are never cooked and start from the whole grain that’s passed through slender blades that cut the oat kernel into thin slices. Rolled oats, prepared the old-fashioned way, are steamed and then rolled, which helps it to cook faster. Since they aren’t processed nearly as much as rolled oats, steel cut are also able to retain more fiber and protein. This will help keep you feeling full and satisfied throughout the morning! My favorite brand is below.
I love the chewy texture of steel cut oats on their own, but they’re SO good combined with cinnamon, nutmeg, creamy pumpkin and coconut milk. In order for the oats to become soft enough, you need to let the oat mixture sit for a minimum of 3 hours before baking. This is super hard to do once you smell the mixture! I recommend combining the oatmeal the night before then baking in the morning for a warm breakfast. This would be the perfect dish for out of town guests or for kiddos after a sleepover. Everyone will be in love with how your kitchen smells!
I made this for Mitch this week and he’s been taking it to work each morning with some coconut milk on top. The oatmeal tends to harden a bit once you refrigerate it, so the milk helps soften it up again once microwaved or re-heated on the stove. You guys will love this warming, protein and fiber-rich breakfast!
- 1 1/2 c steel cut oats
- 14 oz can full-fat coconut milk
- 1 c unsweetened vanilla coconut milk (or any milk of choice)
- 3/4 c pure pumpkin puree
- 2 eggs - whisked
- 1/4 c maple syrup
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla
- In a medium sized mixing bowl, whisk together the eggs, pumpkin, milk, vanilla and maple syrup
- In a separate medium sized bow, whisk together the steel cut oats, salt, cinnamon and nutmeg
- Pour the wet ingredients into the dry and whisk to combine
- Grease an 8x11 casserole dish with coconut oil then pour the oatmeal mixture into the dish
- Refrigerate for at least 3 hours, or overnight
- Bake at 350 F. for 1 hour
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