Baked Pumpkin Steel Cut Oatmeal
Adapted from theKitchn
2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1/2 cup pumpkin or squash puree
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dried cranberries
- Preheat oven to 375F. In a Dutch oven, heat 1 tablespoon of butter on medium-high heat. When butter begins to foam, add oats and stir for about 3 minutes until toasted.
- Push toasted oats up against one side of the pot. In the clear space, add the remaining 1 tablespoon of butter. Add pumpkin puree into the melted butter and let sit for 1 minute before stirring, leaving the oats on the side. Add sugar and spices and stir together with the pumpkin for 3-4 minutes until the color darkens slightly.
- Pour in the milk and whisk the oats, pumpkin mixture, and milk all together. Whisk in water, vanilla, and salt.
- Place the lid on the pan and bake in the oven for 35 minutes. Remove from oven and lift lid, being careful of the rising steam. Stir oatmeal and it will continue to thicken as it cools. Sprinkle oatmeal with dried cranberries. Serve immediately or let it cool to store in the fridge or freezer for later.