Baked Steel Cut Oats with Pumpkin

I first got this recipe from my sister Karen, who actually made it for me over the summer with blueberries and coconut. But since it's fall now, pumpkin is the perfect ingredient. This makes 6-8 servings, so it was easy to reheat some of the leftovers for a quick, filling breakfast on a busy weekday morning. Karen loves to have hers with a splash of almond milk on top, but regular milk also makes a nice compliment.

Ingredients:

2 Tbsp. butter
1.5 C steel-cut (Irish) oats
1 C. pureed pumpkin
1/2 C. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
pinch of salt
2 C. milk
2 C. water

Heat a dutch oven, or other large oven-safe saucepan with lid, over medium heat. Add the butter and melt. Add the oats and saute about 1 minute, until they begin to smell a little nutty.

Add the pumpkin, brown sugar, spices, and salt, and cook for a minute or two. Add the milk and water and stir to combine. Cover and place in an oven heated to 350 degrees. Cook for about 25-30 minutes in the oven, until most of the liquid has been absorbed and the oats are tender. Serve hot, with a splash of milk on top.