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overhead shot of pumpkin steel cut oats in blue bowl with a spoon
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4.80 from 5 votes

Spiced Pumpkin Steel Cut Oats (Make Ahead)

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 258kcal
Author: Denise Bustard

Ingredients

  • 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
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 apple (peeled and grated with the fine part of a box grater; optional)

After cooking

  • 2 tablespoons maple syrup or more to sweeten
  • 2 tablespoons pumpkin seeds/pepitas optional

Instructions

Stove top

  • 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.

Instant Pot

  • 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.

Slow Cooker

  • 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.

To reheat

  • Heat in the microwave until steaming hot.
  • Add ¼ to ⅓ 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.

Notes

* for stove top or slow cooker, use 4 cups of water. For Instant Pot, use 3 cups

Nutrition

Serving: 1/4 batch | Calories: 258kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Sodium: 14mg | Potassium: 237mg | Fiber: 7g | Sugar: 12g | Vitamin A: 9555IU | Vitamin C: 4.7mg | Calcium: 60mg | Iron: 3mg