Pumpkin Pecan Baked Steel Cut Oats

A Few Words…

I love breakfast- it’s my favorite meal of the day! And although I can eat the same thing every day, I get bored and like to change things up every once in a while.

I know what you must be thinking – pumpkin flavored steel cut oats? This was soooooo amazing and tasted like pumpkin pie! I happened to have frozen pumpkin purée (I made it a few months ago), but you can easily use canned pumpkin purée (not the pie filling!) and then freeze the leftover purée.

These yummy squares can be eaten hot or cold, as a breakfast or even a snack and you can easily make this gluten free.

Pumpkin Pecan Baked Steel Cut Oats

Print This Recipe Print This Recipe

Makes 10-12 squares


  • 1 egg
  • 2 cups unsweetened vanilla almond milk, regular milk or other non dairy milk
  • 1/3 cup maple syrup
  • 3/4 cup pumpkin purée
  • 2 tbs. melted butter, slightly cooled
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. baking powder
  • Pinch of salt
  • 1 cup raw steel cut oats
  • 1/2 cup pecans, chopped

Preheat oven to 375ºF. Grease a 9x9 baking dish (I used an 8x10 aluminum foil pan) and set aside.

In a medium bowl, lightly beat the egg. Whisk it together with the unsweetened vanilla almond milk, maple syrup, pumpkin purée, melted butter, and vanilla extract. In a small bowl, mix together the spices, baking powder and salt. Add into the wet ingredients and then stir in the raw steel cut oats.

Pour the mixture into the prepared pan. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan, sprinkle with the chopped pecans and then bake an additional 30 minutes until golden brown.

Serve hot or let cool completely to room temperature and cut into squares for serving.