Baked Pumpkin Steel Cut Oats

I finally tried baked steel cut oats, and they made a great vegan breakfast. They were so delicious, and seemed almost like a dessert. The oats came out chewy, but still retained their texture when baked and the result reminded me of a rice pudding.

Baked Pumpkin Steel Cut Oats

Ingredients:

1 tsp vegan margarine
1 1/2 cups steel cut oats

1 cup pumpkin puree
1/3 cup maple syrup
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 cups soy milk
2 1/2 cups water
1 tsp vanilla
1 tsp molasses

1/2 cup raisins
1 tbsp flax seeds, optional

Directions:

Pre-heat your oven to 375 degrees. Spray a 2 quart casserole dish with cooking spray and set aside.

Heat the margarine in a medium sized saucepan oven medium heat, and once it is melted add the steel cut oats. Toast the oats in the margarine until they begin to smell fragrant.

Next, add all of the remaining ingredients,  except for the raisins and optional flax seeds (pumpkin, maple syrup, cinnamon, ginger, cloves, nutmeg, soy milk, water, vanilla, and molasses), and bring it to a boil. Let it simmer for 5-7 minutes over low heat, while stirring continuously to break up any clumps and keep it from sticking. Take it off the heat and add the raisins and optional flax seeds.

Pour the oat mixture into the prepared casserole dish and cover with a lid or with foil. Bake for 35 minutes. Let cool and enjoy!

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 207 g

Amount Per Serving

Calories 178 Calories from Fat 27

% Daily Value*

Total Fat 3.0g 5%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 45mg 2%

Potassium 310mg 9%

Total Carbohydrates 34.0g 11%

Dietary Fiber 3.6g 14%

Sugars 17.3g

Protein 4.8g

Vitamin A 96% • Vitamin C 3% Calcium 5% • Iron 12%

Nutrition Grade A

* Based on a 2000 calorie diet