Pumpkin Pie-Baked Oats

Pumpkin Pie-Baked Oats

If you have ever enjoyed leftover pumpkin pie right out of the refrigerator, you understand just how wonderful this dish is. With all the familiar flavor of pumpkin pie (and pumpkin is a very healthy vegetable, you know), steel cut oats will make a breakfast you will crave all year long.

Serves 8

11/2 cups steel cut oats

1 cup pumpkin purée

2 large eggs, whisked

1/2 cup maple syrup

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 cup milk

11/2 cups warm water

1 teaspoon vanilla

Preheat the oven to 375°F. Butter a 2-quart casserole with a lid. In a small saucepan, toast the steel cut oats over medium high heat, swirling the pan until they smell toasty. Take off the heat.

In a large bowl, mash the pumpkin purée and beat in the eggs, maple syrup, cinnamon, cloves, nutmeg, and salt. Whisk in the milk, water, and vanilla, then stir in the toasted oats.

Scrape into the prepared casserole, smooth the top, and put the lid on the casserole. Bake for 50 to 55 minutes. If you shake the pan it will jiggle but be set in the middle. Take off the lid and let cool for 10 minutes before serving.

This keeps for 1 week, tightly covered, in the refrigerator.