It's that time of the year again – when we seem to add pumpkin to everything! I don't know why most people don't eat it all year long. I understand that people think of it as “seasonal” and that made sense when we could only get certain foods at certain times of the year…but those days are long-gone and we now have a steady supply of canned pumpkin all year long! We always have a batch of my homemade pumpkin muffins on hand, either fresh or in the freezer
Hennyay……
Another great breakfast recipe with pumpkin? These copycat Starbucks Pumpkin Scones!
Since it is that time of year and the Fall and Winter are when everything is flavored with pumpkin, why not add it to your oatmeal? Adding pumpkin to your oatmeal really helps to boost the dietary fiber in the oatmeal and adds a powerful punch of Vitamin A, Vitamin C, Beta-Carotene, Iron, Niacin and much more!
If you like a stronger pumpkin flavor, feel free to add as much as you like. It's so good for you! I love pumpkin so much that I even make homemade pumpkin soup, so I do add a little more pumpkin than I list in this recipe – just adjust it to your tastes!
I used steel cut oats because I like the thickness and that they are a little more “chewy”, but you can easily just make pumpkin pie steel cut oatmeal using regular oatmeal. If you like a thicker oatmeal, start with less water and ad more as needed. This will also thicken as it sits. I set mine aside to cool while I cleaned the kitchen, and it thicken up nicely (I like mine really thick).
This is already quite high in protein and good for you nutrients, but you could also add flax or chia seeds, more nuts, dried fruit, etc. I usually end up throwing a handful of raisins in with my oatmeal!
Scroll down for the recipe!
Pumpkin Pie Steel Cut Oatmeal
Ingredients
- 1 cup quick cooking steel cut oats
- 1/2 cup almond milk or regular milk
- 1/2 cup water
- 2 tablespoons pumpkin puree
- 1 teaspoon coconut oil or butter
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- honey to taste or any natural sweetener
- chopped walnuts if desired
Instructions
- Heat the almond milk and water and bring to a simmer.
- Add the oats, whisk to combine and cook on medium-low heat for 5-7 minutes, or until the liquid has absorbed and the oats are tender. Add a splash more almond milk if necessary.
- Turn the heat down to low and add all the remaining ingredients. Whisk to combine and cook on low for another 1-2 minutes. Add more almond milk or water if necessary.
- Taste and adjust spices and sweetness before serving.
Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!
We prefer steel-cut also. My wife makes it from scratch at least once a week during the winter months!
What a delicious Fall breakfast idea. I’ll have to make this for us!
That looks so yummy! I need to try this.
Somehow you managed to make oatmeal even better with this recipe. Can’t wait to try it!
I love pumpkin-all year long! It is one of my favorite foods. This oatmeal recipe -well I know I would love it and will attempt to make it when it gets a bit chillier out!
I’ve never combined pumpkin and oats, but I love the idea! Perfect for Fall!
It is officially pumpkin pie everything season! My favorite time of the year! I will have to try this recipe!
I love pumpkin and I love steel cut oats. Two of my favorites and I think this will be my new favorite go to breakfast.
I love pumpkin season and the dishes we can make with them. I plan to try this recipe and others for the Fall. Delicioso!
I love enjoying warm oatmeal in the morning during the fall and winter. Adding pumpkin flavor is just an added bonus.
I havne’t made steel cut oats in a really long time but with fall fast approaching and an obsession with pumpkin, I definitely think I need to try this recipe!! So glad I found it on Create It Thursday link party!
So glad I stopped in to get this recipe! I love pumpkin season 🙂