Pumpkin Steel Cut Oatmeal

Well, I’ve made it to the last part–Part 3–of my pumpkin mini-series! You can see the other parts here: Part 1 and Part 2. I have to say that the recipes from my pumpkin mini-series are all winners. In a humble way, of course. ;) I think I need to do more mini-series… this was a fun way to challenge myself and I ended up with three new recipes I’m really proud of.

I digress. Let’s get to this third recipe, yes? I may have saved the best for last. I knew that one of my pumpkin recipes needed to be ultimate, pumpkiny, comfort food. And this is exactly that. Warm and gooey pumpkin steel cut oatmeal. Wow. These oats are slightly sweet with a warm, fall flavor (is warm even a description of flavor? I’m making it one) and are full of happy feelings. Seriously. You can’t be mad when you eat this oatmeal.

EmergingFoodie Pumpkin Steel Cut Oatmeal

These oats also have great health benefits. We’ve already talked about the benefits of steel cut oats here and with the addition of raw pumpkin–aka fiber bomb–these oats are even more full of goodness. I did add a little bit of sweetener to these oats but hey, a little brown sugar doesn’t wreck the whole train.

EmergingFoodie Pumpkin Steel Cut Oatmeal

I made this recipe in the slow cooker but you could just as easily make it on the stove like any normal steel cut oats–simply add the pumpkin once you turn down the heat to simmer. The spices and sugar could be added right at the very end or at the beginning. This is pretty much foolproof.

EmergingFoodie Pumpkin Steel Cut Oatmeal

EmergingFoodie Pumpkin Steel Cut Oatmeal

EmergingFoodie Pumpkin Steel Cut Oatmeal

EmergingFoodie Pumpkin Steel Cut Oatmeal

I’m telling you, these oats are full of sugar (ok barely any), spice, and everything nice.

Now that you’ve seen all my pumpkin recipes from my mini-series, which is your favorite? :)

Pumpkin Steel Cut Oatmeal
Serves: 4-5
  • 1 c. steel cut oats
  • 1 c. water
  • 2½ c. unsweetened vanilla almond milk (you could substitute a different milk of choice if you wanted)
  • 1 c. canned pumpkin (not pie mixture, just plain pumpkin)
  • 1½ tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. nutmeg
  • 2 tbsp. maple syrup
  • 3-4 tbsp. brown sugar (depending on desired sweetness)
  1. Add all ingredients to slow cooker. Stir to combine.
  2. Cook on high for around 2 hours (check back after an hour and a half or so) or until liquid has been absorbed and oats are creamy and thick.
  3. Alternatively, add liquids and oats to a pot on the stove. Bring to boil. Reduce to simmer and add pumpkin. Simmer for 20-30 minutes until liquid has been absorbed and oats are thick. Add sugar, syrup, and spices. Stir to combine.
  4. Enjoy! These will stay well in the fridge for 5 or 6 days.


  1. says

    I think the steel cut pumpkin oatmeal is my favorite! Looks SO good. (i’ll be trying this one!) And I hope you do more series, what a great way to keep a blog flowing. I’ve loved it.


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