Pumpkin Pie Baked Steel Cut Oatmeal
 
Prep time
Cook time
Total time
 
{ADAPTED from Brown Eggs & Jam Jars, by Aimee Bourque.} This recipe works best if the mixture has a chance to sit for at least a few hours before it is baked. I usually assemble it at night, pop it in the oven and set the timer so that it is ready for breakfast in the morning. (Side note: there is nothing quite like waking up to the wafting aroma of pumpkin spice!). If you don't have a timer on your oven, or you are uncomfortable about leaving out raw eggs overnight (it has never bothered me), refrigerate the mixture for a few hours, or overnight, and then bake. If you are baking it from the fridge, you might need to extend the baking time by 15 or 20 minutes.
Author:
Serves: 4
Ingredients
  • Butter or coconut oil for greasing the pan
  • 2 large eggs
  • ½ cup full-fat coconut milk (the kind from a can)
  • ¾ canned pumpkin puree (not pumpkin pie filling!)
  • ⅓ cup pure maple syrup
  • 1 cup steel cut oats
  • 2 cups water
  • 1½ teaspoons pumpkin pie spice (see note below)
Instructions
  1. Grease a shallow casserole dish with butter or coconut oil.
  2. In a large bowl, whisk the eggs until lightly beaten. Then whisk in the coconut milk, pumpkin puree, maple syrup, steel cut oats, water and pumpkin pie spice.
  3. Pour the mixture into the greased casserole dish.
  4. If you have a timer on your oven, pop the casserole dish into the oven and set the oven to bake the oatmeal at 350 degrees starting about 35 to 40 minutes before you want to eat breakfast. If you don't have a timer on your oven, cover the casserole dish and leave it on your counter (if you are ok with leaving raw eggs out overnight) or in the fridge, and bake at 350 degrees, for 35 to 40 minutes, in the morning. If you are baking it from the fridge, you might need to extend the baking time by 15 or 20 minutes.
  5. The oatmeal is ready when the mixture is set (no longer liquid) and beginning to brown on the top.
  6. Let cool slightly and then serve with dollops of yogurt or whipped coconut cream and a sprinkle of cinnamon.
Notes
If you don't have pumpkin pie spice, substitute it with the following: ¾ teaspoon cinnamon, ¼ teaspoon ginger ginger, ¼ teaspoon cloves and ⅛ teaspoon nutmeg and ⅛ teaspoon allspice.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/pumpkin-pie-baked-steel-cut-oatmeal/