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January 25, 2018

Pumpkin Spice Steel Cut Oatmeal

Hearty steel-cut oats toasted in browned butter get the full pumpkin spice treatment with real pumpkin puree and less sugar than your average PS treat. Pumpkin Spice Steel Cut Oatmeal can feed a brunch bunch, or be stored in the refrigerator for a week of healthy breakfasts.

A white bowl of pumpkin spice steel cut oatmeal with milk, butter, cinnamon and pepitas beside a milk cup on a white cloth napkin.
Disclaimer: This post contains affiliate links. That means I get a small commission if you buy products I recommend at no additional cost to you. I only recommend products I believe in from companies I believe in—either I use them myself or I’ve at least done thorough research.

Two vital seasonal truths in my world right now: 1) Though we have left fall behind, I’m not yet finished with the pumpkin. 2) I know it’s a new year and blah blah blah, it’s TOO COLD for smoothie bowls. I need my breakfast to warm me up right now, thanks.

One of my absolute favorite things to make for breakfast is steel-cut oats, and there are so many options. In fact, here’s one for Banana Nut Steel Cut Oatmeal, and another for Apple Cinnamon Porridge in case this one doesn’t tickle your fancy.

Never made them? Nervous? Let me break it down for you:

How to cook steel cut oatmeal

  1. Toast the oats in some butter or coconut oil over medium heat for a few minutes.
  2. Add about 3 cups boiling water for every 1 cup oats.
  3. Cook on low for about half an hour.
  4. Add any flavorings and toppings you want.
  5. That’s IT.

The rest is playing with flavors, which is my spe-ci-al-i-ty.

Close up of a spoon scooping pumpkin spice steel cut oatmeal with milk, butter, cinnamon and pepitas in a white bowl on a white cloth napkin.

Steel-cut oats have to cook longer, but they do have advantages over rolled oats. They retain more of their nutrients because they’re less processed. They take longer for you to digest, keeping you full longer. They’re also chewier, roastier and nuttier—all things I’ll take over “faster” 99 percent of the time.

Besides, you can just make these ahead and reheat them. I’d rather make one big batch of hearty, flavorful steel-cut oatmeal at the beginning of the week than spend 10 minutes making decent quick oats every morning anyway.

Pumpkin spice steel cut oats being stirred in a dutch oven

These steel-cut oats are so easy to put together, and most of the cook time only requires stirring occasionally so the bottom doesn’t burn. Also know it’s okay if some oats do stick. I typically get a thin layer of them on the bottom of my dutch oven.

I can usually get any stuck oats off pretty easily with a soak and a plastic scraper. If that doesn’t work you can put the empty pan back on the stove with some water and bring it to a boil to soften it up. I use a 5.5 qt enameled cast-iron dutch oven from the Food Network . (Update, it’s no longer available, but here’s a comparable one from Lodge.

You don’t have to use a dutch oven, but I love mine for things that cook low and slow.

A closeup of a white bowl of pumpkin spice steel cut oatmeal with milk, butter, cinnamon and pepitas, from the side, on a white cloth napkin.

Pumpkins aren’t just for fall

Pumpkins are top of mind for fall when they come into season, but don’t forget about them the moment you take your jack-o-lantern off your doorstep. (You remembered to do that, right? It’s okay, this is a safe space.)

Surprise! Pumpkins are still in season in the winter.

Maple syrup being poured into a white bowl of pumpkin spice steel cut oatmeal with butter, cinnamon and pepitas beside a milk cup on a white cloth napkin.

Anyway, maybe it’s the seasonality, but pumpkin feels like a special treat for me. There are plenty of reasons to use real pumpkin in your breakfast well past November. First, it’s delicious with said pumpkin spices. Second, you can easily store cans of it in your pantry. Third,pumpkin is a great source of vitamin A, beta-carotene, and vitamin C.

Milk being poured into a white bowl of pumpkin spice steel cut oatmeal with butter, cinnamon and pepitas on a white cloth napkin.

This Pumpkin Spice Steel Cut Oatmeal recipe is a great way to use leftover pumpkin puree if you’re anything like me and put it in the fridge with the best of intentions, but no solid plan. Wasted pumpkin is a sad sight (and a bad smell).

How to customize your oatmeal

You can top these with whatever you want, but I really love a pat of butter, pepitas (extra protein, extra crunch), maple syrup and a splash of milk. I put some suggestions down in the recipe itself.

Usually I prefer my oatmeal a little lumpy with milk poured over. Of course, I know lots of people like creamier oats. If that’s you, no problema! Just add more water or milk. You can add another cup in the beginning, or you could stir it in at the end if you decide it’s too thick for you.

A closeup of a white bowl of pumpkin spice steel cut oatmeal with milk, butter, cinnamon and pepitas on a white cloth napkin.

I wavered a little on whether to call this recipe “pumpkin steel-cut oatmeal” or “pumpkin spice steel-cut oatmeal.” Isn’t that stupid? I’m not even talking search engine optimization—I’m talking about all the crap women (and men brave enough to admit it) get for loving pumpkin spice.

My thoughts? Pumpkin spice is delicious and a little over-hyped. Yes, both can be true.

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A white bowl of pumpkin spice steel cut oatmeal with milk, butter, cinnamon and pepitas on a white cloth napkin

Pumpkin Spice Steel Cut Oatmeal


  • Author: Leannda Cavalier
  • Total Time: 45 minutes
  • Yield: 6 servings (3/4 cup each) 1x
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Description

Hearty steel-cut oats toasted in browned butter get the full pumpkin spice treatment with real pumpkin puree, serious spice and less sugar than your average PS treat. A batch can feed a brunch bunch, or be stored in the refrigerator for a week of healthy breakfasts.

Ingredients

Scale
  • 2 Tablespoons unsalted butter
  • 1 1/2 cups steel cut oats
  • 3 Tablespoons brown sugar
  • 1 1/2 cup canned pumpkin puree
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon sour cream or greek yogurt
Possible topping suggestions:
  • Maple syrup
  • Pepitas
  • Your favorite milk
  • Butter
  • Cinnamon
  • Brown sugar
  • Toasted pecans

Instructions

  1. Bring 4 1/2 cups of water to a boil in a small saucepan.
  2. Meanwhile, warm a heavy-bottomed pot over medium heat. Cut the butter into pieces,* and when the pot is warm, melt them. Allow the butter to keep cooking, stirring occasionally, until it begins to turn brown and smell nutty. Do not allow it to burn—once the dairy solids start turning brown, they’ll burn quick if you don’t watch them.
  3. Add the oats, and stir continually until they start to look dry and no browned butter is left on the bottom of the pot, about three minutes.
  4. Add the boiling water and stir, bringing the mixture to a low simmer. Allow to simmer for about 25 minutes, stirring occasionally to keep the oats from burning on the bottom of the pot.
  5. Add the remaining ingredients and cook another five minutes, stirring frequently.
  6. Serve warm with your favorite toppings. The photos for this recipe feature maple syrup, butter, pepitas, milk and cinnamon on top (and it was DELICIOUS). Leftovers can be stored in the refrigerator for up to a week.

Notes

 
  • * The reason for cutting up the butter is to brown it more evenly. If you throw it all in in one big hunk, the bottom might already be burning by the time the top melts. Cutting into even pieces helps foolproof this process.
  • Nutrition information does not include toppings.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Boiling
  • Cuisine: American

Keywords: Steel-Cut Oats, Oatmeal, Porridge, Pumpkin Spice, Pumpkin Spice Steel-Cut Oatmeal

Did you make this recipe?

Tag @leanndacavalier on Instagram and hashtag it #whipsmartkitchen

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Two white bowls of pumpkin spice steel cut oatmeal with milk, butter, cinnamon and pepitas beside a milk cup and a spoon, on a white cloth napkin.

Filed Under: Breakfast, Comfort Food, Fall, Make-ahead, Meal Prep, Recipe, Slow Food, Vegetarian, Winter

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About Leannda

Hey, I'm Leannda! I love to cook and I'm always down for some tiramisu. When I'm not cooking I'm probably teaching or sideline reporting. DWest Virginia native. Lover of mountains and rivers. Currently living in Tennessee with my husband, Adam; daughter, Siena; and our cats, Professor and Steely. read more

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Hey, I'm Leannda! I'm into healthy eating, but I'm always down for some tiramisu. When I'm not cooking I'm probably teaching or sideline reporting. I live outside Knoxville, Tennessee with my husband Adam, and our cats Professor and Steely. Read More…

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