Pumpkin Pie Steel Cut Oatmeal
I don’t know about you, but starting my day with a cozy bowl of creamy pumpkin pie steel cut oatmeal sounds like the perfect fall morning. Hands up if you agree!
This steel cut oatmeal is made with canned pumpkin, pumpkin pie spices, raisins, chia seeds, and topped with toasted pecans. It’s filled with fall flavours, healthy ingredients, and it’s also an AWESOME make-ahead breakfast option that you can meal prep for the week. I promise it’s super simple and easy to make, too. I hope you guys enjoy this one as much as I do.
Pumpkin Nutrition Benefits
We may associate pumpkin with halloween festivities and sugary pumpkin spice lattes, but did you know that pure pumpkin is actually super nutritious?! Pumpkin is an incredible source of vitamin A, with 1 cup of cooked pumpkin providing 245% of your daily needs! Pumpkin is also a good source of other micronutrients, like vitamin C, E, B2 (riboflavin), potassium, copper, manganese, and iron.
In addition to its rich micronutrient content, pumpkin also is a good source of dietary fibre – 1 cup cooked provides 3 grams. With its vibrant orange colour, pumpkin is rich in carotenoids (e.g. beta-carotene), which act as antioxidants and help to prevent cellular damage.
Is canned pumpkin just as healthy? You bet! Just be sure to check the ingredients list – the only ingredient should be puréed pumpkin. I personally used canned pumpkin from the Whole Foods 365 Brand for this recipe.
*If you want to learn more about the nutrition benefits of oatmeal, and the difference between steel cut oats and regular oats, I cover it all in this post!
How To Make This Recipe
Making steel cut oatmeal is a little bit more time intensive than regular oatmeal, but the chewy dense texture is so worth it! Cooking time takes roughly 20 minutes; however, I personally use these Quick Cooking Steel Cut Oats from Bob’s Red Mill. I love that they cook in about 7 minutes!
To make this pumpkin pie steel cut oatmeal, start by bringing either water or milk of choice to a boil. Then, stir in the steel cut oats, chia seeds, canned pumpkin, pumpkin pie spices, raisins, and a pinch of salt. Reduce the heat, and let simmer, stirring frequently until most of the liquid has absorbed. If you find you like your oatmeal a bit more runny, feel free to add an extra splash of milk or water until the oatmeal is at your desired consistency. Once done, allow the oatmeal to sit for about 5 minutes, allowing it to thicken even more.
While the oatmeal cooks, toast the pecans by spreading them on a baking sheet. Pop them in the oven at 350F x 7 minutes, until browned and fragrant. Make sure to keep an eye on them to make sure they don’t burn!
Serve the oatmeal into bowls and top with toasted pecans and any other desired toppings. While the base recipe is vegan, I like adding a scoop of plain greek yogurt on top. You could also do a vegan coconut yogurt for a similar effect! Think: like the whipped cream on top of pumpkin pie ;).
Make Ahead For Meal Prep Option
While steel cut oats may take a little longer to cook, they are such a great option to make ahead as part of your weekly meal prep! If you’re cooking for one, make this recipe and you’ll get 4 breakfasts out of it. If you want more, feel free to increase the recipe to suit your needs.
Store any leftover oatmeal in airtight containers, and it’ll keep in the fridge for about 4-6 days. Pop in the microwave to reheat, add toppings, and breakfast is ready in minutes!
Want More Healthy Breakfast Ideas?
You’ll love some of my favourites below:
- Vegan Blueberry Banana Baked Oatmeal
- 4-Ingredient Chia Seed Pudding
- Strawberry Vanilla Overnight Steel Cut Oatmeal
- Easy Grated Apple Bircher Muesli
- Honey-Poached Pear Yogurt Bowl
If you gave this Pumpkin Pie Steel Cut Oatmeal a try, let me know by leaving a comment and recipe rating below! Be sure to follow along on Instagram and Pinterest for more simple, healthy recipe ideas!
Get the Recipe: Pumpkin Pie Steel Cut Oatmeal
- 2.25 cups water or milk of choice (+more if desired)
- 1 cup steel cut oats
- 1/4 cup chia seeds
- 3/4 cup canned pumpkin
- 1/4 cup raisins
- 1.5 tsp pumpkin pie spice
- 1-2 Tbsp pure maple syrup (adjust to desired sweetness)
- Pinch of salt
- 1 cup raw pecans
- Optional toppings: plain greek or coconut yogurt, nut butter, pumpkin seeds, maple syrup, extra spices, etc.
- Preheat oven to 350F.
- In a large pot, bring water or milk of choice to a boil.
- Once water/milk has boiled, add oats and chia seeds to the pot, stirring well. Reduce heat to a simmer, and stir in canned pumpkin, raisins, pumpkin pie spice, maple syrup, and a pinch of salt. Continue to simmer, stirring frequently, until the liquid has absorbed (about 20 minutes). If needed, you may add an extra splash of water/milk to achieve your desired consistency.
- While the oatmeal cooks, spread pecans on a baking sheet. Allow to toast in the oven for ~7 minutes, until lightly browned and fragrant. Be sure to keep an eye on them to make sure they don't burn!
- Once oatmeal has finished cooking, allow to rest for ~5 minutes. This will continue to thicken the oats.
- Serve oatmeal into bowls, and top with toasted pecans and any desired toppings!
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