Have you tried any new breakfast ideas yet?
I know what you must be thinking – pumpkin flavored steel cut oats? This was soooooo amazing and tasted like pumpkin pie! A few months ago when I made the Pumpkin, Saffron & Orange Soup with Caramelized Pumpkin Seeds, I froze the leftover purée in individual baggies putting 1 cup in each. You can easily use canned pumpkin purée (not the pie filling!) and freeze the leftovers.
With the holiday season coming up, this would be a perfect addition to your brunch menu!
These yummy squares can be eaten hot or cold, as a breakfast or even a snack – you can easily make this gluten free.
A big thank you to my friend Reesa who suggested that I try this and sent me this fabulous recipe!!!
Have you ever added pumpkin puree to your oatmeal or steel cut oats?
I’d love to hear about it, so please share in the comments below!
Pumpkin Pecan Baked Steel Cut Oats
Makes 10-12 squares
- 1 egg
- 2 cups milk or unsweetened almond milk (or your favorite non dairy milk)
- ⅓ cup maple syrup
- ¾ cup pumpkin purée
- 2 tbs. melted butter, slightly cooled
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 tsp. baking powder
- ¾ tsp. salt
- 1 cup raw steel cut oats
- ½ cup pecans, chopped
Preheat oven to 375ºF. Grease a 9×9 baking dish (I used an 8×10 aluminum foil pan) and set aside.
In a medium bowl, lightly beat the egg. Whisk it together with the milk, maple syrup, pumpkin puree, melted butter, and vanilla extract. In a small bowl, mix together the spices, baking powder, and salt. Add into the wet ingredients and then stir in the raw steel cut oats.
Pour the mixture into the prepared pan. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan, sprinkle with the chopped pecans and then bake an additional 30 minutes until golden brown.
Serve hot or let cool completely to room temperature and cut into squares for serving.