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baked pumpkin oatmeal

October 11, 2011

I’ve been wanting to try steel-cut oatmeal for a while. I was somehow fascinated by the idea that little pellets resembling bird food could somehow turn into the oatmeal I know and love. But it was so freakin’ expensive (okay, not really, but relative to cheap-as-dirt rolled oats)! Which is why, when my mom and I went to the Atlantic Spice Company a.k.a. the greatest, I was all over buying a 1-pound bag of the stuff at bulk prices.

And then it sat in our cupboard for a couple of weeks.

But this recipe was all it took to light a fire under my butt. I had also conveniently hoarded a can of pumpkin after a traumatic experience of hunting everywhere for pumpkin to make pumpkin pancakes only to come home with a can of pumpkin pie filling (which worked fine, by the way–just cut out some/all of the sugar and the spices!). And I’m moderately-to-extremely obsessed with anything pumpkin-flavored, no matter if it’s an unseasonable 80 degrees outside. *And* this recipe promised to make a big batch of oatmeal that we could microwave in bowlfuls throughout the week for easy and filling breakfasts. What more could I ask for?

This baby lived up to my expectations. I was a little hesitant about mixing fruit into things, but the brightness of the apple did a great job of balancing the warm, nutty, spicy, pumpkiny oatmeal. I especially enjoyed how the caramelized apple juices bubbled up around the edges, leaving a ring of sugary goodness that’s still acceptable to eat for breakfast. Yum.

Baked Pumpkin Oatmeal
1 cup steel cut oats
6 tablespoons unsalted butter, divided
4 cups very hot water [I would almost try microwaving/simmering the water first–I just used the hottest tap water and the butter wasn’t quite melted in the first step after sitting for 20 minutes.]
2-3 medium apples, sliced
1/2 cup plus 2 tablespoons brown sugar, lightly packed, divided
2 1/4 teaspoons ground cinnamon, divided
3 cups old-fashioned oats
1/4 cup maple syrup
1 teaspoon salt
1/4 teaspoon ground nutmeg
dash ground cloves
1/2 cup pumpkin puree
1/2 cup milk
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Place the steel cut oats in a large bowl with 4 tablespoons of the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.
2. Meanwhile, make the caramelized apples. Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the apples, 2 tablespoons of brown sugar, and 1/4 teaspoon of the cinnamon to the pan. Toss gently and cook briefly, about 2 minutes. [This recipe was originally written for bananas, not apples, and I wasn’t crazy about the idea of crunchy apples in the oatmeal, so I cooked them until they were just starting to soften and the sauce was nice and syrupy–about 5-10 minutes.] Remove from the heat and let cool.
3. After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining 1/2 cup of brown sugar, maple syrup, salt, remaining 2 teaspoons of cinnamon, nutmeg, and cloves. In a small bowl or liquid measuring cup, whisk together the pumpkin, milk, and vanilla. Stir the pumpkin mixture into the oat mixture.
4. Spread the apples over the bottom of a lightly greased 13-by-9-inch baking dish. Pour the oatmeal mixture on top of the apples. Bake for 35-40 minutes. Remove from the oven and let cool slightly before serving.

Source: adapted slightly from Annie’s Eats 

2 Comments leave one →
  1. October 11, 2011 4:36 pm

    I may have to unsubscribe to your blog all these things sound too amazing! it’s torture! or you know come home like now so you can feed me for the rest of our days.

    • October 11, 2011 6:36 pm

      Ummm yeah I like that second option. You can live in our third bedroom!!

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