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These baked steel cut oats taste like pumpkin pie⁠—what better way to start your morning? They’re a healthy breakfast filled with whole grains.

Baked steel cut oats

This post was created in partnership with Bob’s Red Mill. All opinions are our own.

Would you believe we’ve never cooked steel cut oats until this recipe? I know, I know. We drink Chemex coffee and eat quinoa and wear Chambray shirts, yet our breakfast game has yet to be revolutionized by steel cut oats. Well, consider us steel cut oat virgins no more, because we’re now fans.

Steel cut oats

How to make baked steel cut oats

Steel cut oats are nothing like normal rolled oats. In fact, they’re a chewy whole grain like this freaky one. Not what we were expecting. However, when baked up in a custard-y “filling”, they’re absolutely delicious.

Our idea for this recipe was to combine they chewiness of steel cut oats with the velvety, spiced-up goodness of pumpkin pie. Luckily it worked like a charm. After cooling, the oatmeal sets up and can be cut into squares for devouring. It tastes just like a light version of pumpkin pie! And who doesn’t want to eat pumpkin pie for breakfast? It’s also fairly healthy. With a minimal amount of maple syrup as a natural sweetener, it’s a nice gluten-free whole grain option for the morning.

We created this recipe as part of an internet-wide celebration of pumpkin recipes in honor of October! Check out this list of links for friends around the web and their recipes. The recipe was also created in partnership with Bob’s Red Mill, one of our very favorite whole grain companies. We’d love to hear: are you a newbie to steel cut oats? Would you try this recipe? And if you did, what did you think?

Pumpkin Baked Steel Cut Oats
Steel cut oats

Looking for more pumpkin recipes?

Outside of this baked steel cut oats, here are a few of our favorite pumpkin recipes:

Looking for more breakfast recipes?

And here are a few of our favorite breakfast recipes:

This recipe is…

This pumpkin baked steel cut oats recipe is vegetarian and gluten-free.

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Baked steel cut oatmeal

Pumpkin Baked Steel Cut Oats

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 1x


These baked steel cut oats taste like pumpkin pie⁠—what better way to start your morning? They’re a healthy breakfast filled with whole grains.


  • 1 egg
  • 2 cups milk (or almond milk)
  • ⅓ cup maple syrup
  • ¾ cup pumpkin puree
  • 2 tablespoons melted butter, slightly cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup raw steel cut oats
  • ½ cup pecans, chopped


  1. Preheat oven to 375ºF.
  2. Grease a 9 x 9 baking dish.
  3. In a medium bowl, lightly beat the egg. Whisk it together with the milk, maple syrup, pumpkin puree, melted butter, and vanilla. In a small bowl, mix together the spices, baking powder, and kosher salt. Whisk to combine the spices and baking powder into the wet ingredients, then stir in the raw steel cut oats. Pour the mixture into the prepared pan.
  4. Cover the pan loosely with foil and bake in the center of the oven for 30 minutes. Uncover the pan and sprinkle with the chopped pecans, then bake an additional 30 minutes until golden brown (60 minutes total).
  5. Serve hot, scooped into bowls, or let cool completely to room temperature and cut into squares for serving. You also can refrigerate and serve cold, which is our favorite way to eat it!
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: baked steel cut oats, health steel cut oats recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. I’ve cooked steel cut oats often but never baked with them, what a great idea. Your flavors look delicious. I will have to try this. I’ll be interested to see the texture when baked.

  2. I’ve never cooked with steel-cut oats either! They do look very interesting, however. This may be the perfect recipe in which for me to try them out! :)

  3. We love steel cut, but it usually takes so much longer so it’s even occurred to me that it would work as a baked oatmeal. So glad that you figured this all out and did all the testing so I can give it a go. What a cozy way to do a fall breakfast.

    1. Haha no problem! We took one for the team with many, many pans of oats. :/ (Really, it was a little much at the end!)

  4. I started cooking with steel cut oats a few years ago, but have since forgotten about them! This looks like a perfect hands off way to get them cooked, plus pumpkin +pecans are such a perfect combo!

    1. Yes, it is a pretty hands off cooking method! If I ever woke up with enough time to make breakfast, this might be my go to :)

    1. Thank you! Nothing like pumpkin pie for breakfast, in our book :) They’re even better cold too — so, dinner? :)

  5. I haven’t had steel cut oats in waaay too long! This is a perfect excuse to go out and get some because these look delicious. I have got to step up my breakfast game and give them a try xo

  6. I cook steel cut oats on occasion. I usually toast them in butter, then simmer them for a long time. They’re tasty like that, but not revolutionary. This recipe, on the other hand, is total #breakfastgoals.

    1. Thank you, Allyson! Being the steel cut oats novice, we’e never tried them the simmered method. A new #breakfastgoal over here!

  7. I have cooked steel cut oatmeal many times before but never thought about turning it into a breakfast bar like this one. I too love Bob’s Red Mills and plan on making this very soon.
    Such a great recipe for the season guys.
    Happy fall. <3

    1. I make something similar – I use the pumpkin pie recipe on the back of the puree can and substitute nonfat evaporated milk, two egg whites ( instead of the whole egg), and maple syrup like you do instead of sugar. I bake it in a glass casserole and it is so delicious cold with a little milk poured over the top. Love it in the morning.

    2. Great! I love the recipe! I used English walnuts instead of pecans and I made maple syrup from your brown sugar syrup recipe with a 1/4 cup molasses and 1/2 t maple extract at the end. Thank you for a tasty way to use pumpkin and steel cut oats!

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