I swore I wouldn’t utter the “P” word this autumn. Does the Internet really need another p—kin spice recipe?
But that was August, and this is October, and darn those stacks of orange cans staring at me as I saunter over to the tomato paste aisle. Darn them. I think I can hear them whispering at me as I walk by: “Just one pie, Sarah. Just one.”
And next thing you know there is a can of the stuff—and maybe more than one—taking up room in my grocery cart.
Because, really, should I be turning my nose up at an opportunity to add mashed squash to my kids’ breakfast cereal? And snacks? And desserts?
This whole pumpkin thing is motherhood gold.
I came upon this particular pumpkin recipe by partial accident. I had become attached to a Coconut Cream Baked Oatmeal from the wonderful book Brown Eggs and Jam Jars by my friend Aimee Bourque. It involves the curious but magical step of adding a couple of eggs to a dish of coconut milk and steel cut oats, letting it sit in the fridge overnight, and then baking it all up until it turns into a custardy baked oatmeal. It was fast becoming one of our favourite weekend breakfasts, when I had the idea to change it up by adding a little pumpkin and spice.
And while I was expecting the result to be decent, I didn’t quite bargain on it also bearing an uncanny resemblance to pumpkin pie. In the baking process, some of the pumpkin separated from the oatmeal mixture, rising to the top to produce a thin layer of sweet creamy pumpkin custard. The photos don’t lie.
One bite of this oatmeal and Kiwi commanded it to the blog. “But I swore I wouldn’t do the pumpkin thing this year,” I whined. At which he rolled his eyes.
And here we are.
P.S. that Brown Eggs and Jam Jars book from which this is adapted—watch my Instagram feed for a chance to win your own copy!!!
- 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)
- Grease a shallow casserole dish with butter or coconut oil.
- 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.
- Pour the mixture into the greased casserole dish.
- 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.
- The oatmeal is ready when the mixture is set (no longer liquid) and beginning to brown on the top.
- Let cool slightly and then serve with dollops of yogurt or whipped coconut cream and a sprinkle of cinnamon.
I just made these Pumpkin Pie Baked Steel Cut Oatmeal for my family and they were a HIT! We devoured every last one of them. YUM. Thank you for the finger-lickin delicious recipe!
Made this tonight for tomorrow’s breakfast. Looking forward to it! One question, on 3/4 canned pumpkin purée. I took that to mean 3/4 of the typical sized can o’ pumpkin, not 3/4 cup. Tell me I was right? Haha!
Ack! Typo! Thanks for catching this! It’s meant to be 3/4 cup pumpkin, but I think that works out to approx. 3/4 of a can anyway.
I’ve wanted to make this recipe for quite a while now and just purchased all the ingredients. I was wondering what the dimensions of the casserole dish are and if I could use a 13×9 baking pan. Thank you!
I am allergic to coconut milk. Can I substitute 2%?
I expect you probably could, though I’m not sure about the amount. Since coconut milk is very thick, you might want to use a little less liquid overall… If you try it let me know if it works!
This is SO GOOD! I mixed it up on Saturday night before bed and had it for breakfast warm yesterday, and cold today at work. Both delish. The top layer is legit like the smoothest, creamiest pumpkin pie. I’m ALL IN on this!!!
Yay! Isn’t that top layer so magical? It happens all on its own! Magic!
Sarah. As far as I’m concerned, as long as it’s real pumpkin and real spice and looking like THIS oatmeal (good heavens, woman this looks good!), then I say MORE PUMPKIN! 😉
I have a friend that makes baked oatmeal all the time! However, she has never made a pumpkin pie one! I’m forwarding this onto her. Thanks!
This looks great, Sarah! I love adding pumpkin purée and spice to my regular oatmeal, but I’ve never tried steel cut oats before. Thanks for giving me a reason to! I also love Aimee’s book. So many fabulous recipes and stories!
This looks awesome
That sounds so good! I’ve got some pureed red kuri squash in the freezer and I might try this with it. And the PSL that started the craze has no pumpkin in it, just the spices, so I think pumpkin recipes are still fair game.
I love pumpkin spice, and pumpkin pie. Steel cut oats are also my favorite. Looks like I have something to look forward to. My wife and son don’t like oatmeal. Oh well, more for me!
“Commanded it to the blog”, that just made me laugh. I have some pumpkin in my fridge that needs to be used up, I think this is the recipe. And it’s another good excuse to try something from Brown Eggs and Jam Jars, in a round about way.
My husband and son both love pumpkin pie and they also love oatmeal. I’m sure this recipe will be a huge hit in our house. I think I’ll make a gluten free version for me too. Thanks for sharing.
This sounds awesome. I have a pie pumpkin waiting to be used. This could be its fate.
Another low-carb diet busting recipe. ’nuff said.
Just made this for tomorrow morning. I couldn’t wait till breakfast tomorrow so I had some for dinner and it was deeeeelicious!!
The MR’s fave pie is pumpkin, but getting him to eat oatmeal is a chore so I can’t wait to give this a go.
Thanks!
PS I bought the Brown Eggs and Jam Jars cookbook after seeing it on your FB feed. No regrets, it’s not only filled with amazing recipes, but it’s also a great read! Double thanks 🙂
Let me know if he likes it! That top pumpkin layer is SO irresistible!
Glad to hear you are enjoying Brown Eggs and Jam Jars. I agree it is such a great read…and beautiful photos to go with it.