BAKED PUMPKIN STEEL CUT OATS

as i mentioned, i have enjoyed the texture and awesomeness of steel cut oats lately. they have become a staple to my breakfast regimen. so, when i was able to combine my other obsession, pumpkin, i was very intrigued! it's like having pumpkin pie for breakfast and i'm happy to enjoy this fall flavor through the winter months...

BAKED PUMPKIN STEEL CUT OATS
posted on thekitchn.com by faith durand on november 2, 2011

• 2 T unsalted butter, divided
• 1 1/2 c steel cut oats
• 1 c pumpkin puree
• 1/3 c brown sugar
• 1 t cinnamon
• 1 t ginger
• 1/2 t cloves
• 1/4 t nutmeg
• 2 c milk
• 2 1/2 c warm water
• 1 t vanilla
• 1/2 t salt

preheat oven to 375°F. 

in a 3-qt saucepan or dutch oven, heat 1 T of butter over medium-high heat. when the butter foams up, stir in oats and fry them, stirring frequently, for about 3 mins or until they smell toasted.

push oats against side of pan and drop second tablespoon of butter in the cleared center of pan. dump in pumpkin puree. fry it in the butter, only stirring after a minute. stir in sugar and spices. fry for another 3-4 mins until the color darkens and the raw smell disappears.

pour in milk and whisk everything together. whisk in water, vanilla, & salt. put a lid on the pan and into the oven. bake for 35 mins. remove lid and stir.

enjoy with cream or milk and maple syrup.

my yummy tip: if you don't have a pot that is oven-safe, you can transfer the mixture into a baking pan and cover tightly with foil.