Pumpkin Spice Steel Cut Oatmeal
Pumpkin Spice Steel Cut Oatmeal- made with real pumpkin puree and creamy coconut milk for a satisfying breakfast that’s full of delicious pumpkin spice flavor. (vegan + gluten-free)
If you follow me on Instagram then you might have seen that we planted a (very humble) patio garden last week. We’ve had our raised beds for a few years now and had great luck growing in California but the weather in Georgia has proven to be a bit more challenging. Our tomatoes never got bigger than the size of a nickel over the summer.
But we’re starting over with plenty of hearty winter greens like kale and collards, along with some beautiful edible pansies. I know that sounds like something psychedelic but it’s not. They’re just flowers you can eat…without any side effects. ;)
I got the idea to add them to my oatmeal after our summer trip to Asheville. One of the cafes we ate at served a coconut milk porridge topped with berry compote and dainty little flowers. It was almost too pretty to eat…but I scarfed it down and it was incredible.
The coconut milk made the oats super creamy and I knew it would work beautifully in a pumpkin spice version for fall. I initially tested it to be more like their porridge which had spelt berries but I found that I preferred the texture of just the oats as the berries were a bit too chewy. Brandon liked the mixture of the two better. I’ll leave the decision of how you want to make them up to you.
I wrote the recipe assuming you can plan ahead and soak the oats overnight in water. This step helps make the oats easier to digest and speeds up the cooking time.
I also added a touch of molasses for an extra boost of iron but that’s totally optional if you don’t have any on hand.
This makes enough for 4 large bowls of oatmeal so in the likely event that you have leftovers, you can reheat it on the stovetop or in the microwave with a little bit of milk. Then you have a warm and satisfying fall breakfast ready in less than 2 minutes. Doesn’t get better than that!
Pumpkin Spice Porridge
Yield: 4 bowls
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
- 2 cups steel cut oats, soaked overnight*
- 2 cups water (or vanilla almond milk)
- 1 and 1/2 cups coconut milk
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1/4 teaspoon fine sea salt
- 2 teaspoons molasses (optional)
- 2 tablespoons pure maple syrup
- toppings: coconut/almond milk, chopped pecans, almond butter, pomegranate arils or cranberries
Strain and rinse the oats then add to a large pot with remaining ingredients. Stir to combine then bring to a boil. Reduce to a simmer and cook for about 15 minutes, until oats are soft, while stirring intermittently. Taste test to add more spices or maple syrup, if desired.
Serve warm with suggested toppings and enjoy!
*Soak the oats in a large bowl covered with several inches of water. This step helps them cook quicker the next day and also makes them easier to digest. If you’d like to skip it them you’ll need to add more liquid to the recipe and allow them to cook for longer.