I go through breakfast food phases. My past favorites have included smoothies, cereal, peanut butter and banana toast, and scrambled eggs. Lately, though, I’ve been on a serious steel-cut oatmeal kick. From what I’ve read, steel-cut oats are different than typical rolled oats in the way they are processed. Rolled oats are steamed and flattened; whereas steel-cut oats are only chopped into small pieces, thus leading to a more natural and less-processed food. The only drawback to these chewy grains is that they take longer to cook.
For the past few weeks I’ve been making a large batch on Monday morning and then eating it for breakfast for the remainder of the work week. To jazz up the oatmeal, I added in cranberries, milk, and maple syrup. I thought it was pretty tasty. That was, until I saw this recipe from Nicole. It was perfect timing. Nicole’s recipe called for rolled oats, but I only had the steel-cut variety in my pantry. She suggested I assemble the dish the night before to let the oats soak up the liquids and then bake it in the morning. The result: a glorious success! With a combination of pumpkin puree, cinnamon, pecans, apples, and cranberries, I don’t know how you could pack more fall flavor into a breakfast. It’s a great way to kick start my morning and this baked oatmeal tastes even better with a small dollop of vanilla Greek yogurt. Suddenly Monday morning doesn’t seem so bad. 😉
Pumpkin Apple Cranberry Baked Oatmeal
Yield: 6 servings
- 2 cups steel-cut oats
- 1/3 cup wheat germ
- 1/3 cup dark brown sugar, lightly packed
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/3 cup dried cranberries
- 1 1/2 cups low-fat milk
- 1/2 cup pumpkin puree
- 1 Tbsp unsalted butter, melted
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 cup apple, chopped
- 1/2 cup pecans, chopped
Mix the oats, wheat germ, brown sugar, cinnamon, salt, baking powder, and cranberries in a large bowl. In a separate medium-sized bowl, combine the milk, pumpkin puree, melted butter, egg, and vanilla and whisk together until the mixture is smooth.
Gradually add the liquid mixture into the dry, and mix to combine all of the ingredients. Spread the oatmeal into the 9×13 inch baking dish, cover, and refrigerate overnight.
In the morning, preheat the oven to 375 degrees. Cut up the apple into chunks. Take the oatmeal out of the fridge and carefully fold in the apple chunks. Sprinkle with the chopped pecans.
Bake for about 25 minutes, until the oatmeal has set and the top is golden. Serve warm. Enjoy with yogurt or milk, if desired.
Source: Barely adapted from Nicole at Prevention RD