A friend of mine mentioned that eating oatmeal helps her lose weight. It is probably partly to do with the fiber but in addition to weight loss/control oats also tout the ability to lower cholesterol, reduce cardiovascular disease, increase immunity, and stabilize blood sugar.

Oats are harvested in the fall, and though they are available all year, there is something comforting and homey about a bowl of hot oatmeal as the weather cools. The oats have a substantially hearty bite and with tons of topping options, they can be dressed in many ways.

Steel cut oats take longer to prepare than regular rolled oats so if you are going to make them, might as well make a large batch and have it around for a few days.

Normally I make a batch on the stovetop but I recently found this recipe that bakes them in the oven with pumpkin, spices, sugar, and milk. Sounds like November in a bowl.

If you are entertaining company for the holidays, the baked oatmeal can be made the night before. Pull it out of the refrigerator while the stove preheats. Also, I roasted some pecans during the last 8 minutes of baking to sprinkle on top. Roasting brings out the flavor of the nuts and makes them taste extra amazing.

I enjoy it best with pure maple syrup, almond milk, roasted pecans, dried cherries and a sprinkle of cinnamon. Warm, sweet, creamy, and satisfying, this baked oatmeal is a champion breakfast.

Here, I saved you a bite:

Baked Pumpkin Steel Cut Oatmeal
Recipe adapted from thekitchn.com
serves 4 to 6

2 tablespoons ghee or unsalted butter, divided
2 cups steel cut oats
1 15 ounce can pumpkin or squash puree
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon fresh nutmeg
2 1/2 cups milk (I use almond milk)
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the ghee or butter over medium heat. When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted. Remove the oats from the pan to a large bowl and set aside.

Drop the second tablespoon of butter in the now clear pan. Dump in the pumpkin puree. Saute it in the butter for a few minutes. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.
Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate.