It's officially fall (even though it's 90 degrees down here), which means it's time to PUMPKIN EVERYTHING!
And despite the swelter, I'm pretending the leaves are changing and there's a nip in the air. I cannot wait for the weather to start cooling down because my physical therapy is working fabulously and my achilles is pretty much back to normal. I really want to get out of the gym a little and restart my neighborhood walks this fall and winter.
It's the perfect time to bake up a breakfast with all the flavors of autumn. I was given the challenge of coming up with a recipe that includes Bob's Red Mill coconut sugar and steel-cut oats, along with Stonyfield Organics yogurt, and since I already knew how yummy coconut sugar was, I made a baked oatmeal dish that you can cook once and enjoy all week.
Baking with steel-cut oats is different than with rolled oats. Steel-cut oats are more hearty and can use a little soaking before baking to ensure you don't end up with a brick in the oven.
I let my mixture sit in the fridge for around an hour but this would be a great dish to prepare the night before then pop in the oven the next morning.
It's not your typical bowl of oatmeal -- it's more of a cakey, muffiny consistency, so I added a big dollop of coconut sugar-sweetened Greek yogurt for added moisture and protein.
This recipe makes 6 big, hearty servings, so you could get up to 8 servings out of this, depending on your appetite.
- 1 15-ounce can pumpkin puree
- 1/2 cup Bob's Red Mill coconut sugar
- 2 large eggs
- 1 cup Stonyfield plain whole milk Greek yogurt
- 1 1/4 cups unsweetened almond milk
- 1 teaspoon vanilla
- 1 tablespoon pumpkin pie spice (or 1 teaspoon each cinnamon and ginger, 1/4 teaspoon nutmeg and a dash of cloves)
- 1 teaspoon baking powder
- 2 cups Bob's Red Mill uncooked steel-cut oats
- 1/2 cup chopped nuts (I used walnuts but pecans would be great)
- Extra yogurt and coconut sugar for serving
Preheat oven to 350 degrees.
Whisk together everything but the oats and nuts in a large bowl. When everything is well combined, add in the oats and refrigerate for at least an hour to let the oats soften.
When you're ready to bake, pour mixture into a medium baking dish coated with nonstick spray. (I used a 9 by 13 inch pan.) Sprinkle nuts on top.
Bake for 50 to 60 minutes, or until the center no longer looks wet. (Don't overbake this or you'll end up with a brick.)
Cut into 6 servings and serve warm from the oven with a big dollop of Greek yogurt and a sprinkling of coconut sugar.
Leftovers freeze well and are great with a splash of almond milk to bring a little more moisture back.
Makes 6 big servings.