A second tupperwared snack from my friend Heather – this time it was a pumpkin baked oatmeal using steel cut oats. As I savored every bite I answered a friend who inquired as to what I was so visibly enjoying; pumpkin baked oatmeal, I replied. She said, “don’t you already have a recipe for that on your site?” “Yes, but this is actually much better. I’m leaving the other one up because if you have those ingredients, its still a worthy, healthy breakfast option. Me, though? I will be making this from now on. This tastes like an entirely too rich pumpkin cake dessert my mom used to make, except it’s for breakfast. The ingredients are simple, hearty and healthy and it comes together lickity split. I can’t put my finger on why it’s so much better; it’s almost as if the pumpkin layer floats to the top while it cooks, and with the nuts on top of that it has contrasting textures all over the place.
When it’s warm it’s hard to cut into squares (better to scoop it) but at room temperature, it almost cuts like a bar. I will be enjoying this heated up with some Greek yogurt (for extra protein) at breakfast and then as a snack, straight from the fridge, a few hours later. It manages to be the best of both worlds – healthy enough to make for weekday breakfast but delicious enough to bring to a potluck situation or brunch. Just FYI, I based this off of the recipe Heather sent me but as it’s different enough from the original, I didn’t site the source.
Steel Cut Pumpkin Walnut Oatmeal
4 tbsp. unsalted butter
1 (15 oz) can of pureed pumpkin
2 large eggs
2/3 c. maple syrup
4 c. milk or almond milk
2 tsp. vanilla
1 tbsp. pumpkin pie spice
2 tsp. baking powder
1 1/2 tsp. kosher salt
2 c. raw steel cut oats
1 c. walnuts, chopped
1. Heat oven to 375 degrees. Spray a 9×13 pan with nonstick spray.
2. Melt butter in large glass mixing bowl. Add pumpkin and whisk to combine.
3. Add eggs, maple syrup, milk and vanilla. Whisk to combine.
4. Add pumpkin pie spice, baking powder, and salt. Whisk to combine.
5. Stir in oats. Transfer to prepared pan.
6. Bake for 30 minutes. Sprinkle with walnuts, and bake for another 30 minutes. Let cool slightly and serve.