Baked Pumpkin Steel Cut Oats

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Having breakfast already prepared when I wake up is so helpful. Even though I am a stay at home mom and we arent usually rushing out the door early in the morning, it still just helps my morning go so much smoother if breakfast is decided and ready. Its especially important on days we have church early or we have somewhere else to be. I’d say 5 days out of 7 our breakfast is made and waiting in the refrigerator to be heated back up.

We have all really grown to prefer steel cut oats over rolled. They are much heartier and have a different texture. They are also less processed and seem to fill us up hold us over really well. I also soak all of our grains for added nutrition benefits but I assume that step can be skipped. Also, if you are accustomed to sweetened oatmeal, add a couple Tbs of maple syrup or honey to the mix. We eat it as the recipe states, relying on the cinnamon and pumpkin for a little sweetness. Its amazing how your taste buds adapt. If I tried to eat plain oatmeal without sugar 10 years ago it would have tasted so bland. Now the sugar laden stuff takes fake and disgusting and would give me a stomach ache. Its funny people think those packets of oatmeal are healthy. Might as well eat a piece of cake for breakfast, and it would taste much better too.

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This is not handheld like a granola bar but not soupy like oatmeal. Letting it sit overnight in the refrigerator and cutting it the next morning really helps it keep its shape. You can top it with some nut butter, coconut, or a drizzle of maple syrup if desired. And my favorite part is that this gives all 4 of us a healthy breakfast for 2 days that the kids are excited to eat in the mornings.

Baked Pumpkin Steel Cut Oats

serves 8

2 cups steel cut oats (soaked for 24 hours in warm water and 2 Tbs apple cider vinegar, then drained)

2 cups water

1 cup milk

1 cup pumpkin

3 eggs

2 Tbs ground flax or chia seeds

1 Tbs coconut oil

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

3/4 cup almonds or other nut, chopped or 1/3 cup seed of choice

1/3 cup raisins or juice sweetened dried cranberries (not sugar laden craisins)

Soak oats and nuts/seeds for 24 hours. Drain. Place in a 9X13 pan with 2 cups water and cook at 350F until most of the water is absorbed, roughly 20 minutes, stirring once part way through.

Mix together remaining ingredients (besides coconut oil) in separate bowl.

Take oats out of oven. Stir in coconut oil on hot oats so it melts easily. Stir in rest of ingredients. Place back in oven for another 45 minutes, until there is a golden crust on top.

Nutritional Information:

Calories: 279

Fat: 15 g

Sodium: 114 mg (5%)

Carbohydrates: 28 g

Dietary Fiber: 7 g

Sugars: 5.6 g

Protein: 11.4 g

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