Pumpkin Baked Steel Cut Oatmeal

Fall breakfasts don’t get more cozy or comforting than this Pumpkin Baked Steel Cut Oatmeal! It’s the perfect fall breakfast that’s packed with hearty steel cut oats, pumpkin puree and plenty of pumpkin spice flavor. Top it with a drizzle of warm maple syrup to take it over the top. It’s ideal for meal prep — bake it in advance and enjoy it all week long!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 9 servings

Calories: 182 kcal per serving

Ingredients

1 cup - steel cut oats
1 ½ tablespoons - chia seeds
⅓ cup - maple syrup
¾ cup - homemade pumpkin puree or store bought
2 teaspoons - homemade pumpkin pie spice
2 ½ cups - unsweetened almond milk
½ cup - pecan halves

Instructions

Place the oats, chia seeds, maple syrup, pumpkin, pumpkin pie spice and almond milk into a medium bowl and stir until well combined. Cover with plastic wrap and chill overnight.
The next morning, preheat the oven to 350 degrees. Grease an 8×8" baking dish with cooking spray. Remove the oats from the refrigerator and stir well, then pour into the prepared baking dish. Optional: allow the oats to come to room temperature for 30 minutes prior to baking as cold oats take longer to bake.
Bake for 30 minutes, then top with the pecans. Bake another 20-30 minutes or until the oats are set. Cover the oats with aluminum foil if they begin to brown too quickly.
Remove from heat and cool slightly on a wire rack before cutting into squares. Serve warm and enjoy!

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