Baked Pumpkin Steel Cut Oatmeal
- Number of Servings: 4
Ingredients
2 tablespoons unsalted butter, divided1 1/2 cups steel cut oats1 cup pumpkin or squash puree1/3 cup brown sugar1 teaspoon cinnamon1 teaspoon ginger1/2 teaspoon cloves1/4 teaspoon nutmeg2 cups milk 2 1/2 cups warm water1 teaspoon vanilla1/2 teaspoon salt
Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn't be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.
Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It's OK if a few dark brown spots appear as the puree sticks to the pan.
Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.
Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.
• Slow Cooker Method: I have not tested this recipe in the slow cooker, so any experimentation is just that — experimentation! However, given my other experiences with slow cooker steel cut oats, I do believe that this would translate just fine to the slow cooker. Follow the stovetop steps, then transfer the toasted oats and pumpkin to a slow cooker. Whisk in the milk, water, vanilla, and salt, cook on LOW for 8 hours or overnight.
Serving Size: makes 4 - 6 servings
Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It's OK if a few dark brown spots appear as the puree sticks to the pan.
Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.
Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.
• Slow Cooker Method: I have not tested this recipe in the slow cooker, so any experimentation is just that — experimentation! However, given my other experiences with slow cooker steel cut oats, I do believe that this would translate just fine to the slow cooker. Follow the stovetop steps, then transfer the toasted oats and pumpkin to a slow cooker. Whisk in the milk, water, vanilla, and salt, cook on LOW for 8 hours or overnight.
Serving Size: makes 4 - 6 servings
Nutritional Info Amount Per Serving
- Calories: 346.1
- Total Fat: 8.2 g
- Cholesterol: 7.8 mg
- Sodium: 395.3 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 8.7 g
- Protein: 10.3 g
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