Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Pumpkin Pie Baked Oatmeal

October 2nd, 2012 · 43 Comments · Recipes

Pumpkin Pie Baked Oatmeal Healthy soaked baked oatmeal recipe infused with the spices of autumn and a harvest of nutritious orange vegetables. Want your kids to eat veggies for breakfast? This is the recipe!

It’s time for everything pumpkin!

Thanks to a reader who reminded me that I promised this recipe in the fall after I posted the soaked baked oatmeal (apple cinnamon and cherry almond versions) in the spring.

You can use any orange vegetable (squash, sweet potato) for this delicious, nourishing breakfast, but of of course getting a real pie pumpkin is so much fun. Buttercup squash are very sweet and perfect for baking, too.

Update from a reader: Apparently pie pumpkins aren’t even the best for pies! Go figure. Check out this review of various options. I found it kind of fascinating…

If you’ve never used a real pie pumpkin, don’t be afraid.

How to Bake a Pie Pumpkin

1. Wash the outside of the pumpkin.

2. Set the oven to 400F and put the whole pumpkin inside while it preheats (and maybe 5-10 minutes longer). This is necessary to soften the outside. If you don’t do it, you may end up doing something like this, swearing up and down that you’ll never bother with real pumpkins again:

Did I mention pie pumpkins are really, really hard on the outside?

3. Once you are able to cut through it, cut the pumpkin in half.

4. Scoop out the pulp and seeds from the center.

5. Save the seeds for snacking, following directions on how to make pumpkin seeds – you can even hold them in the fridge for a few days until you’re ready to deal with them.

6. Place the two halves facedown on a cookie sheet or baking dish with a little water in the bottom.

7. Bake at 400F (or even 350F if you’ve got dinner in the oven too) for 45-60 minutes, or until a fork easily pierces the outside and the flesh inside is very soft.

8. Allow to cool a bit for handling.

9. Scoop out all the orange flesh and puree, either in a blender or food processor (you may need to add a bit of water, but try not to add much) or with an immersion blender (my favorite method).

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That’s it! Now you have homemade pumpkin puree to use in any recipe. Baking squash follows the same strategy.

You can freeze the pumpkin (or squash) puree pre-measured in 1-cup or 2-cup portions in a zippered bag for ease of use later.

Grain-Free Apple Flax Muffins

Pumpkin Pie Baked Oatmeal Recipe
 
Soaking oatmeal is a simple procedure, and when it’s incorporated right into the recipe like this, folks won’t even wonder why they’re doing it – they’ll just get more minerals without even knowing why. The oatmeal dish makes a great make-ahead breakfast.
Author:
Recipe type: breakfast
Serves: 8 adults
Ingredients
  • 2 ½ c. whole rolled oats (not quick or instant)
  • ¼ c. whole wheat or buckwheat (GF) flour, freshly ground
  • 1 ¾ c. liquid*
  • ½ c. (or cut to ¼ c.) coconut oil (or butter, softened or melted)
  • 1-2 c. pumpkin (1/2-1 16 oz. can)
  • 4 eggs
  • ¼-1/2 c. maple syrup
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 3 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. cloves
  • 1 c. raisins (or serve on the side)
Instructions
  1. Two nights before you want to eat baked oatmeal at breakfast: Mix the oats, flour, and liquid together. If you have a 9×13 glass pan with a lid, I recommend mixing the oats right in there to save a dish. Allow to rest at room temperature, covered, for 24 hours.
  2. The night before you need the quick breakfast: Beat oil, maple syrup and eggs until glossy (I use my KitchenAid mixer). The cold eggs generally made the coconut oil solidify a bit, but don’t worry about it. Just beat. Incorporate the pumpkin.
  3. Add the baking powder, salt, and all spices. Beat in the oats mixture, then add raisins (nuts are a nice addition, too), stirring to combine.
  4. Pour back into that 9×13 glass dish, put a lid on it, and refrigerate overnight. If you don’t have a lid, try one of these methods to avoid using plastic wrap.
  5. In the morning, put the pan (uncovered) right from the fridge into a cold oven and turn on to 350F. Bake for 30-40 minutes until a knife inserted in the center comes out clean and the oatmeal is not mushy to the touch.
  6. Serve warm with milk and extra syrup if you prefer. Store covered, either at room temperature or in the refrigerator. It’s pretty doggone good cold, too…I might be the type of person to buzz by a dish and snitch a bite here and there throughout the day!
  7. *For the liquid, choose from buttermilk, plain homemade yogurt (or store bought), raw milk, half milk/half yogurt, half water/yogurt, half whey/yogurt – good if you have whey to use up. If you don’t have raw milk, as long you mix it with half yogurt or cultured dairy, it should be fine for the soak overnight, but don’t use 100% pasteurized milk as the only liquid.
  8. A reader reports that forgetting the baking powder is no problem, and cardamom instead of cloves is wonderful.

Cook’s Notes:

  • Why add flour? Freshly ground whole wheat, spelt, and buckwheat are added to oats for soaking purposes and phytase only. If you’re not soaking, skip the flour.
  • Go bold: If you love pumpkin pie spice, add more cinnamon, nutmeg, ginger and cloves. I’m doubling the ginger next time I make it! ;)
  • How to make it faster: Just soak the oats overnight or for 24 hours (breakfast to breakfast) and mix up all the other ingredients in the morning when you’re going to serve it. The overnight refrigeration is not necessary; it’s only for the morning convenience of having everything done.
  • How to make it with fewer dishes: Honestly, I’ve taken to mixing everything up in the 9×13 dish. How lazy is that? But no one has noticed any difference in the end result, so I highly recommend it. Just mix up the oats and liquid, then the next day, push that to one side and whisk the eggs, oil and sweetener on the other half of the pan. Start mixing everything up well at this point (a potato masher or super strong whisk may come in handy to incorporate everything well. Make sure you sprinkle things like salt and baking powder evenly over the whole mixture.

Grain-Free Apple Flax Muffins

If you’ve used a can of pumpkin for the baked oatmeal, you’ll have about a cup leftover. That can be frozen too, or used in other pumpkin recipes:

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Recipe shared at Kelly the Kitchen Kop and RFW.

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43 Comments so far ↓

  • Ashley

    You can totally cook the pumpkin whole…without cutting it until it’s done and soft and easy! Google it! So much easier!! :)

    Katie Kimball @ Kitchen Stewardship Reply:

    Ashley,

    Can you still roast the seeds though? I need them to be raw when I soak them, so I don’t think that would work for my evil snacking intentions. ;) Thanks anyway!
    :) Katie

    Kate @ Modern Alternative Mama Reply:

    Yes! A friend just told me about this and I tried it when I made soaked pumpkin bread this week. You will have to wait until the seeds cool and then rinse them off, but you can still roast them. Sooooo much easier!

    Kate @ Modern Alternative Mama Reply:

    Well, they won’t be raw. :) But you can still roast them if you don’t want to soak. We don’t eat enough pumpkin seeds for me to worry about that.

  • Katie @ Riddlelove

    This sounds delicious! It’s definitely going to make it’s way on the menu plan next week. :) http://www.riddlelove.com/p/seasonal-menu-plans.html

  • Josee

    I found this on the Weston Price website http://www.westonaprice.org/food-features/living-with-phytic-acid

    “Oats contain very little phytase, especially after commercial heat treatment, and require a very long preparation period to completely reduce phytic acid levels. Soaking oats at 77 degrees F for 16 hours resulted in no reduction of phytic acid, nor did germination for up to three days at this temperature.63 However, malting (sprouting) oats for five days at 52 degrees F and then soaking for 17 hours at 120 degrees F removes 98 percent of phytates. Adding malted rye further enhances oat phytate reduction.64 Without initial germination, even a five-day soaking at a warm temperature in acidic liquid may result in an insignificant reduction in phytate due to the low phytase content of oats. On the plus side, the process of rolling oats removes a at least part of the bran, where a large portion of the phytic acid resides.

    How do we square what we know about oats with the fact that oats were a staple in the diet of the Scots and Gaelic islanders, a people known for their robust good health and freedom from tooth decay? For one thing, high amounts of vitamin D from cod’s liver and other sources, helps prevent calcium losses from the high oat diet. Absorbable calcium from raw dairy products, consumed in abundance on mainland Scotland, provides additional protection.

    In addition, it is likely that a good part of the phytase remained in the oats of yore, which partially germinated in stacks left for a period in the field, were not heat treated and were hand rolled immediately prior to preparation. And some Scottish and Gaelic recipes do call for a long fermentation of oats before and even after they are cooked.

    Unprocessed Irish or Scottish oats, which have not been heated to high temperatures, are availabile in some health food stores and on the internet. One study found that unheated oats had the same phytase activity as wheat.65 They should be soaked in acidulated water for as long as twenty-four hours on top of a hot plate to keep them at about 100 degrees F. This will reduce a part of the phytic acid as well as the levels of other anti-nutrients, and result in a more digestible product. Overnight fermenting of rolled oats using a rye starter—or even with the addition of a small amount of fresh rye flour—may result in a fairly decent reduction of phytate levels. It is unclear whether heat-treated oats are healthy to eat regularly.”

    I used to think that soaking was pretty easy, but after reading “Living With Phytic Acid”, It seems pretty daunting!

    Katie Kimball @ Kitchen Stewardship Reply:

    Good grief! They should have titled that “death by phytic acid” instead!

    ;)

    Here’s the bottom line: if you’re not eating oats every day, and you ARE getting raw milk and fermented cod liver oil (we do), you have less to worry about.

    If you’re using rolled oats, you may have less to worry about (phew).

    When you do worry, you could sprout and soak for 5 days and have oatmeal so sour it’s unpalatable, OR you could just add the wheat flour or buckwheat, which has usable phytase especially when freshly ground. Also – I know my mom has found a difference in digestion with soaked (this method) and unsoaked oats, so it’s definitely doing something good.

    Some will tell you not to soak with dairy, either, or your bones will fall apart or something. (Kidding.) Yep, soaking is becoming ever so complicated. I’d like to just go back to Ireland two centuries ago when they didn’t need a hot plate to soak oats (they had wood stoves) and just had “porridge in the pot, nine days old.” Yum! :p

    Thanks for that info, though, that article is not one I’d seen…

    :) Katie

    Rachel Reply:

    I’m sure soaking in dairy won’t make your bones fall apart :) but there is research showing that apparently the calcium inhibits the reduction of phytic acid. Amanda Rose (the traditional foods research queen) has information it on her website along with some good advice not to sweat it. I think she said she usually soaks her oats with freshly ground wheat and water and that’s it. Then she also doesn’t have to worry about oats that are so sour no one enjoys them.

    I have soaked oats ready to be made into baked oatmeal and I’m really excited I found this recipe to use with them. It’s October! Time to start eating all things pumpkin.

  • feeling better all the time

    Thank you! I walked into a store smelling like pumpkin pie today and it hit me that I must find traditional/soaking friendly ways to get my pumpkin in this season. It is my favorite! We used to fill the oven with pumpkin pie multiple times during the month of November. Any actual pie recipes that you can recommend? Thanks for this gem. We will have fun with it!

    Katie Kimball @ Kitchen Stewardship Reply:

    Here are some I have bookmarked:
    http://gnowfglins.com/2007/11/19/nut-crust-for-pumpkin-pie/

    http://www.tammysrecipes.com/my_moms_pumpkin_pie
    http://outoftheboxfood.com/2011/11/16/the-food-networks-communal-table-pull-up-a-chair/
    http://katymcarter.com/2011/11/pumpkin-pie-jars-grain-free-dairy-free-naturally-sweetened/
    http://savingnaturally.com/2010/11/healthy-whole-grain-pumpkin-pie-recipe/
    It’s that last one that I’ve made before, and I remember the crust was wonky or something. I’ll have to look into it again this year! The filling for pumpkin pie, other than the sugar, is usually pretty wholesome – just use regular milk instead of canned.

    :) Katie

  • Emily @Random Recycling

    Yum, this recipe looks great for cold mornings. I just made a new pumpkin recipe this week too, Pumpkin Gingersnap Cookies. The white sugar amount is a little high so I may try to tweak it a bit and add in some honey instead. http://bit.ly/P6AQgQ

  • Diana

    Thank you for the suggestion of putting the pumpkin in the oven for a few minutes before hacking into it! I have let a pumpkin go to waste before because I never found enough energy to whack it open. (Maybe I should have grabbed the Sawz-All!) But I love pumpkin seeds, so I will definitely try this method this year. Thanks again!

  • Amy

    Can I use honey instead of maple syrup? I don’t tolerate maple syrup very well. Thanks!

    Katie Kimball @ Kitchen Stewardship Reply:

    Amy,
    Absolutely! Honey is in the original baked oatmeal, but I thought maple would be a nice complement to the pumpkin. Really, any sweetener, even granulated, works just great.
    :) Katie

  • Rebecca

    This recipe was so yummy–thank you for sharing it! I soaked with a mixture of homemade yogurt and raw goat’s milk and added a bit of whole wheat flour as mentioned. I used frozen pumpkin from last year. So good!!

  • Patty

    I have been following several other sites that recommend using 2 Tbsp of lemon juice (or apple cider vinegar) to 1-3/4 to 2 cups of warm filtered water for the soak of 2 cups of oats. This would be a nondairy version of soaking I guess, since your recipe is using dairy for the liquid. Any of these ways should work, right?

    Katie Kimball @ Kitchen Stewardship Reply:

    Patty,
    Yes, any of them work! :) Katie

  • elizabeth

    I only have quick oats (why?!).. is it adaptable at all or will I just end up with mush?

    Katie Kimball @ Kitchen Stewardship Reply:

    I wish I knew the answer for you! I’ve never tried it…
    :) Katie

  • Becca via Facebook

    Oooh, good call Katie. Making it now. :-D

  • Melissa J.

    This is DELICIOUS! Thank you!! :) Definitely kid-friendly and healthy!

  • Johanna via Facebook

    nom nom nom… my annual pumpkin/squash binge will be in full force, uh, (counting…) Wednesday morning!

  • Laura

    Has anyone tried this with steel cut oats?

    Katie Kimball @ Kitchen Stewardship Reply:

    Laura,
    The other recipe I posted in the spring is pretty much the same, and here’s what some commenters had to add about steel cut oats:

    *I used half steel-cut and half rolled oats, which gave it a great chewy texture. I’d recommend freezing the leftovers as individual portions wrapped in plastic wrap (or a green alternative, of course). Just heat ‘em up with some milk later for quick breakfast!

    *I made this recipe this morning with all steel cut oats. Tasted delicious, but was a little crumbly.

    I might add a little extra liquid myself…good luck!
    :) Katie

    Laura Reply:

    Thanks, Katie! I can’t wait to try it!

  • Alison

    Had this for the first time this morning. Yum!! It was also my first time soaking grains. My question, though, is about the cooking time… We cooked it for over an hour and it still wasn’t fully cooked through. We added a tiny bit of extra pumpkin, because we had more than enough but not enough to use for something else. Would that have caused it to need such a long cooking time? Or is it supposed to be 30-40 minutes after the oven reaches temperature? Thanks!

    Katie Kimball @ Kitchen Stewardship Reply:

    Alison,
    Wow, that seems long…I just made this recipe Sunday and it was fine after 30-40 minutes in the oven, including preheat time. It should be a bit moist, even in the center – whenever a knife comes out clean, you’re good to go. I did reduce the oil a little and will change the recipe now, but I don’t think that would make THAT much of a difference. Hmmm…if there aren’t any oven temp problems or altitude variances, I’d say try the non-pumpkin version and see how that goes! :) Katie

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  • Jennifer

    Any suggestions on how to make this with already cooked leftover oatmeal?

    Katie Kimball @ Kitchen Stewardship Reply:

    Jennifer,
    I don’t know that you’d get this to come out exactly, but I’ve mixed in pumpkin puree, maple syrup and the spices here into regular cooked oatmeal and it’s pretty good!

    I’m guessing you could mix the pumpkin, a few eggs, the syrup, oil, and spices into cooked oatmeal and bake it in a pan just like this though – the eggs would set it up. I’d guess about 4-5 c. cooked oatmeal? Let me know if you try it! :) Katie

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  • elizabethe

    I’m coming back after a couple of weeks to say THANK YOU THANK YOU THANK YOU.

    I have been making this recipe for my kids for breakfast non-stop for three weeks. they LOVE it, and I love making it for them. It has totally simplified my breakfast life (I am not at all a morning person). I just now saw that there is an apple and an almond version, too, but I’m afraid to try them b/c my kids love this one so much and I’m afraid they’ll balk at some thing different.

    Just some notes for others, I make this with the whole can of pumpkin, I use a little bit more spices than called for. Also, I have forgotten to put in baking powder with no ill effects. I just put one in the oven with no maple syrup, because my kids insist on dousing it with maple syrup when they eat it anyway.

    I also use cardamom instead of cloves and butter (which is much cheaper for me) instead of coconut oil.

    I am so happy to have this recipe. I went and downloaded your “are your grains wet” ebook and am now soaking the stuff for a batch of cornbread. Thanks you.

    Katie Kimball @ Kitchen Stewardship Reply:

    That’s so fun! I love cardamom, holy cow, I’m going to have to try that in this recipe!

    I added some of your substitutions to the post, thanks so much! :) Katie

  • elizabethe

    Just a note to Alison. I’d say up your oven temp a little and try it. Like I said above, I use the entire can of pumpkin with no problems. Also the knife is always wet (but not covered in lumps) when I test it, but when it cools it firms up nicely.

  • åslaug

    I’ve just made the apple cinnamon version, BUT, I have a question: I was being absentminded and made the full recipe for just a small breakfast for three grown ups and a 13 month old, so I left it in the fridge 1-2 extra days. I put it in the pan just now. Do you think it would be okay to cook? After 24 hours on the counter it was in the fridge the rest of the time. It tastes lovely fermented (a bit like wine…) will I poison my family tomorrow morning?? No? Yes? I’m new to soaking. Don’t know what happens if you over-soak…

  • Mama654

    Can I use almond milk instead?

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  • Amanda

    I know this is an old post, but I just wanted to thank you for this recipe! My husband cannot stand oatmeal regularly, but with this I can get it into him several days a week! It’s so easy to make on Sunday night and have breakfasts for three or four days already taken care of! It helps that pumpkin is his favorite food ever.
    I have make multiple flavors to keep some variety, and I thought maybe others would like to know: mashing in over-ripe bananas (3 usually does the trick, but I’m a yellow-brown banana eater anyway, so I really let mine go) makes an excellent banana oatmeal. I have stirred in cocoa powdered for a chocolate version (probably just south of .5 cups, but with that it needed more sweetener), and I have stirred in about .5 – .75 cups brewer’s yeast for the added boost and had no one even notice it was there. Thank you for such a versatile recipe, Katie! Oh, and in case anyone would like to know: it bakes beautifully in a bundt pan, and comes out perfectly at normal bake time for me, which made the “oatmeal cake” absolutely pretty for company!

  • Amanda

    Wow, sorry for all the grammar mistakes in there… I guess paying attention to the baby and toddler while typing does not a coherent sentence make…

  • Alex Smith

    I know this is a really old post, but I just had to say that pie pumpkins are actually one of the worst varieties for baking (at least according to ATK http://www.cookingchanneltv.com/recipes/best-pumpkin-pie-squash.html). Just thought you guys should know because it makes a BIG difference in flavor and texture which kind of pumpkin you use.

Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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