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Recipe: Pumpkin Spice Steel-Cut Oats

October 27, 2013
Kelli Dunn

Now that cooler temps are rolling in and it's finally starting to feel like fall, I love starting my day with a warm bowl of Pumpkin Spice Steel-Cut Oats.  This hearty breakfast is like pumpkin pie and oatmeal colliding.  It's healthy breakfast comfort food at its finest.  Although they take longer to cook than regular rolled oats, the nutty flavor and chewy texture make steel cut oats totally worth the extra time in the kitchen. 

Finding an extra 30 minutes in your weekday morning routine to make oats might be a tall order, I get it (I'll take every extra wink of sleep I can get)! Make it easy on yourself by preparing a batch of oats over the weekend to last you the whole week.

Recipe: Pumpkin Spice Steel-Cut Oats


Serves 4

What You'll Need:

3 cups water
1 cup milk
1 cup steel cut oats
Pinch of salt
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1/4 cup pumpkin purée (not pie filling)
3 tablespoons pure maple syrup

Optional add-ons:

Raisins, dried cranberries, or dried cherries
Pecans or almonds
Unsweetened coconut flakes

What to Do:

  1. Combine water and milk in a large pot over medium-high heat and bring to a boil.
  2. Stir in the oats and a pinch of salt. Bring the oats to a boil, then reduce the heat to medium-low and cook, uncovered, for 20-30. Stir occasionally to make sure the oats don't stick to the bottom of the pot and burn.
  3. Cook until the oatmeal has thickened and most, but not all, of the liquid has been absorbed.  Stir in the vanilla, pumpkin pie spice, pumpkin purée, maple syrup and your favorite add-ins.
  4. Serve immediately.

Note: Store oats in a covered container in the refrigerator for up to one week.  You may want to add 1/4 to 1/2 cup of milk to the oats when reheating.