Spiced pumpkin steel cut oats taste like pumpkin pie! Creamy and with the perfect amount of chew, steel cut oats are simple to prepare ahead for easy reheat breakfasts during the week. Vegan, gluten-free, and delicious!
It’s no secret that I’m a huge steel cut oats addict (find seven flavors here!). I can’t get enough of their chewy texture and nutty flavor. If you are looking for a tasty fall breakfast recipe, these pumpkin steel cut oats are perfect for you!
Prepare them on the stove top, in the Instant Pot, or in a slow cooker, and make sure you double up on them so you can portion them out and store in the fridge or freezer for later, because they are oh so delicious!
With pumpkin puree, cinnamon, cloves and ginger, these steel cut oats taste eerily similar to pumpkin pie. Pie for breakfast? I say hell yes!
Reasons you’ll ♡ these Pumpkin Steel Cut Oats
- they are vegan and gluten-free
- you can cook them on the stove top, in the Instant Pot, or in a slow cooker
- they are easy to cook ahead and store in the fridge or freezer for later
Let’s Talk Ingredients
For pumpkin steel cut oats, you’ll need:
- Steel-cut oats – not to be confused with rolled or instant oats, they are minimally processed and denser than processed oats which means they have a longer cook time (and a chewier texture)
- Pumpkin puree – from a can (or make your own). Do not confuse pumpkin puree with pumpkin pie filling
- Spices – cinnamon, cloves, nutmeg to make it taste like pumpkin pie
- Apple – optional- grated apple to add a boost of fruit
- To serve – maple syrup to sweeten and + pumpkin seeds for crunch
- when cooking on the stove top, keep an eye on it during the last 15-20 minutes of cook time and frequently stir, so it does not stick to the pot
- if cooking in the Instant Pot, stir in the pumpkin puree after cooking the oats through as some readers have found it to trigger a burn warning
- if cooking in a slow cooker, you may want to use a slow cooker liner, as in my experience steel cut oats can stick to certain slow cookers during the last 1-2 hours of cooking
- for extra flavor, consider toasting the oats in butter or coconut oil for 5 minutes before adding the other ingredients
- sweeten to taste with maple syrup
- store in the fridge for up to 4 days or the freezer for 3 months
- to reheat, heat until steaming hot, then add 1/4 to 1/3 cup almond or dairy milk and stir to loosen the oats up
Find my storage containers and more in my shop!
Does sauteeing the oats give extra flavor?
Yes, sauteeing the steel cut oats can help bring out a nutty flavor, however I would consider this optional. Between the pumpkin puree and spices, there is plenty of flavor here already.
Does cooking in milk or almond milk make them creamier?
No, it does not, and it makes the oats more bubbly and prone to boiling over. These pumpkin steel cut oats are plenty creamy as written.
Are steel cut oats gluten-free?
They are gluten-free, however they may be processed in plants with gluten-containing products, so to be safe, be sure to select steel cut oats that are certified gluten-free.
More Tasty Oatmeal Recipes:
- Easiest Instant Pot Steel Cut Oats
- Fruit On The Bottom Overnight Oats
- How to Make Overnight Steel Cut Oats (no cook)
- Peach Baked Oatmeal Recipe
- 7 Easy Baked Oatmeal Muffin Flavors
Spiced Pumpkin Steel Cut Oats (Make Ahead)
- 1 cup steel cut oats (not 'instant' steel cut oats)
- 4 cups water (see note *)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 apple (peeled and grated with the fine part of a box grater; optional)
- 2 tablespoons maple syrup or more to sweeten
- 2 tablespoons pumpkin seeds/pepitas optional
- In a medium pot, combine the steel cut oats, water, pumpkin puree, ground cinnamon, nutmeg, cloves, vanilla extract and grated apple.
- Cover and bring to a boil, reduce heat, and simmer, stirring frequently, for 25-30 minutes, until cooked through.
- Stir in the maple syrup, and enjoy with pumpkin seeds.
- Add the steel cut oats, 3 cups of water, ground cinnamon, nutmeg, cloves, vanilla extract and grated apple to the stainless steel inner pot of the Instant Pot. *do not add the pumpkin puree*
- Cook on manual high pressure for 2 minutes. The pot will take 15 minutes to come to pressure.
- Allow pressure to naturally release (let the Instant Pot sit until the pin drops; 20 or so minutes).
- Stir in the pumpkin puree and maple syrup. Enjoy with pumpkin seeds.
- Add the steel cut oats, water, pumpkin puree, ground cinnamon, nutmeg, cloves, vanilla extract and grated apple to a 5-6 quart slow cooker.
- Cook on low for 6-8 hours.
- Keep an eye on it during the last 1-2 hours as it has been known to burn and stick to certain models.
- Stir in the maple syrup and enjoy with pumpkin seeds.
- Heat in the microwave until steaming hot.
- Add 1/4 to 1/3 cup of almond milk (or your favorite dairy milk). Stir to loosen up the oats.
- Add pumpkin seeds, additional syrup and/or your favorite toppings.