Pumpkin Steel Cut Oatmeal

Fall is definitely here and pumpkin is out and about in all of it’s glory.  This past Sunday morning was a beautiful Long Island fall morning-chilly and crisp with the leaves just only barely beginning to change colors.  In other words the perfect morning for some delicious warming oatmeal.  Last October I posted this recipe for Maple & Brown Sugar Steel Cut oats and I used it as the basis for the oatmeal below. It’s a perfect satisfying delicious start to the day.

This isn’t a sweet or pumpkin pie like oatmeal-if you’d like it more sweet feel free to add it in, but I’m ok with just a sprinkle of brown sugar. For more of a pumpkin pie flavor add some pumpkin pie spice.  Also note: it saves and reheats wonderfully.  The recipe below makes a few cups.

sparksfromthekitchen.com pumpkin steel cut oatmeal

Pumpkin Steel Cut Oatmeal


  • 2 cups water
  • 1 cup unsweetened almond milk with coconut
  • 1 cup steel cut oats
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • pinch of cinnamon (to taste)
  • 2 tsp real maple syrup
  • 2 tsp vanilla extract
  • brown sugar (for topping)
  • walnut pieces (for topping)


  1. In a deep sauce pan boil the water. Lower the heat to low and add the milk and oatmeal. Stir occasionally and cook for 20 minutes.
  2. In the mean time cook the pumpkin puree over medium heat in a small skillet with the cinnamon over medium heat for about 5 minutes.
  3. Add the syrup, vanilla and pumpkin puree to the oatmeal, stir and cook for another 5 minutes.
  4. Top with brown sugar and walnuts and enjoy.

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