Baked Spiced Pumpkin Oatmeal by LIBBY'S®, with pumpkin, evaporated milk, and maple syrup in a rustic bowl on a wooden table.
BREAKFAST

Baked Spiced Pumpkin Steel-Cut Oatmeal

LIBBY'S®
Baked Spiced Pumpkin Steel-Cut Oatmeal
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Cook Time
Cook 
35 min
Recipe Info - Serving Size
Servings
3 servings, 1 cup each

The Baked Spiced Pumpkin Steel-Cut Oatmeal is a delightful breakfast dish that combines the cozy flavors of autumn with a hearty, comforting texture. A creation by LIBBY'S®, this oatmeal is an ideal morning treat for those who relish the warm, spiced essence of pumpkin.

Picture sitting down to a comforting bowl of Baked Spiced Pumpkin Steel-Cut Oatmeal, where each bite brings the flavors of the season to life. This recipe uses LIBBY'S® 100% Pure Pumpkin, creating a rich and velvety base that's enhanced with a blend of spices. The addition of NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk brings a creamy consistency that perfectly complements the chunky texture of the steel-cut oats.

Ideal for those busy mornings or a relaxed weekend brunch, this baked oatmeal is not only easy to prepare but also a wholesome choice. While savoring the simple, yet delicious maple syrup drizzle, this dish will surely become a breakfast favorite. Embrace the taste of autumn with this easy, flavorful recipe from LIBBY'S® that takes less than an hour to make and is a perfect fit for all meals, especially breakfast and brunch.

INGREDIENTS

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)
Front Center view of CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can NET 12 fl oz (354 mL) (bilingual) product.
CARNATION® MILKS

CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL) (bilingual))

MAKE IT

Step 1

Preheat oven to 375° F.

Step 2

Melt 1 tablespoon butter in medium saucepan over medium heat. Stir in oats and continue heating, stirring frequently, for about 2 minutes or until oats smell toasted. Push oats up around side of pan and drop remaining tablespoon butter in center of pan; heat until melted. Add pumpkin to butter; stir with oats after 1 minute. Stir in brown sugar, cinnamon, ginger, salt, nutmeg and cloves into the pumpkin. Stir in water, evaporated milk and vanilla extract. Pour mixture into ungreased 1.5-quart casserole dish; cover.

Step 3

Bake, covered, for 35 minutes. Remove from oven, carefully remove cover and stir in cranberries. The oatmeal mixture will be thin. Tent lid and let stand for 10 to 15 minutes before serving. The oatmeal will thicken as it sits. Serve warm with a drizzle of maple syrup.

INGREDIENTS

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