I’m not one for dressing up steel cut oatmeal. Add in a little cinnamon and a handful of raisins, finish with a splash of skim milk and I’m a happy girl. Or at least I was, until I tried this recipe for baked pumpkin steel cut oatmeal. I’ve made it three times since. The extra step of browning the pumpkin is key — it removes the raw taste and mellows the pumpkin so it’s the perfect compliment to the nuttiness of the oats. The only change I’ve made is reducing the brown sugar to 1/4 C from the 1/3 C, doubling the cinnamon and omitting the maple syrup at the end. Given the amount it makes, however, the called for 1/3 C of sugar makes it far from sweet. Added bonus? Both steel cut oats and pumpkin are low on the glycemic index, and cinnamon helps absorb glucose, so it’s a great recipe to start your day.

Baked Pumpkin Steel Cut Oatmeal

2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats (I use McCann’s)
1 cup pumpkin or squash puree
1/3 cup brown sugar (or less to taste)
1 teaspoon cinnamon (I doubled)
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

Preheat oven to 375°F. In a 3-quart Dutch oven, heat half of the butter (1 tablespoon) over medium-high heat. As soon as the butter foams, stir in the oats. Continuing stirring for 3 minutes. They should smell toasted. Push the oats to the side of the pan and add the second tablespoon of butter to the center of the pan. Add the pumpkin and stir for 3-4 minutes. (The color should just start to darken.) Add sugar and spices, then pour in the milk and stir to combine. Add the water, vanilla and salt. Stir again. Cover and put in the oven for 35 minutes. The oatmeal will look pretty loose but thickens when it stands. Eat immediately or put in Tupperware for a quick heat and go meal. (You’ll need to add milk when reheating.) Serve with a splash of milk and maple syrup or a sprinkle of brown sugar if desired.