Pumpkin Steel Cut Oats

pumpkin steel cut oats recipe

I know that pumpkin season is pretty much kaput everywhere else, but it’s still going strong in our house.  You see, I seem to experience the same dilemma every year.  I want to devour fall’s bountiful flavors everyday, right around the time my scale hits it annual high.  This Pumpkin Steel Cut Oats recipe has been the answer to my dietary prayers.  It is full of deep, rich fall flavors.  But it clocks in around 250 calories per serving, and it keeps me nice and full for 3-4 hours.

My boys love this recipe too.  The middle one has been known come back for thirds.  These oats are just slightly sweet.  If that’s not how you like it, you can up the sugar in the recipe or you can top your serving with goodies.  We serve ours with a drizzling of maple syrup or a {generous} dollop of homemade cinnamon spiced whipped cream.  I plan on morphing this recipe into an Eggnog Oatmeal in the coming weeks to satisfy our Christmas cravings.


  • 3 cups almond milk {I use unsweetened}
  • 1 cups water
  • 2 cups pumpkin puree
  • ⅓ cup brown sugar
  • 2 teaspoons vanilla
  • 3 tablespoons pumpkin pie spice
  • dash of salt
  • 2 cups steel cut oats
  • optional toppings: maple syrup, whipped cream, dried cranberries, raisins, candied walnuts or pecans


  1. Combine all ingredients except oats and toppings in a large pot. Bring to boil and stir in oats.
  2. Reduce heat to low, cover with lid and cook 15 minutes, stirring constantly.
  3. Remove from heat and let it sit 5 minutes.
  4. Enjoy!

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