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
Ingredients
- 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
Instructions
- 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!
Notes
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
It’s super cold this morning, so I really wish I had a big bowl of this stuff for breakfast! I love oatmeal when it’s cold outside and the pumpkin spice part just makes it even better.
I know, all of a sudden it’s winter. WTF?!
Sounds yummy. Is this with canned coconut milk or the tetrapak coconut milk/beverage (not coconut water)? Can’t wait to make this on the weekend.Â
Hi Sarah! I used canned full fat coconut milk because it’s extra creamy but you could use the kind in the tetrapak as well. Depending on the brand/kind, it might have a higher water content (which will effect the creaminess of the end result) but they’ll still cook properly. I hope that helps! :)
Good luck with your garden Sarah! I just spent 3 hours in mine last week planting and cleaning it up. I’m so excited to see how everything does. :)
I love pumpkin steel cut oats but haven’t tried soaking the oats before. I’ll have to try that, and aren’t those edible pansies the prettiest things? This is such a cozy bowl!
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Sarah, thank you very much! I really liked the recipe, I took it to my recipe book)
Sarah, it’s really awesome! This will quickly become a favorite in our house!
I’m so glad to hear that! Thank you!
Hi, thank you for sharing your recipe! If I would like to try with the spelt, what ratio would you recommend, say 1/2 cup spelt and 1 & 1/2 cup oats? Should the spelt also be soaked? Thank you!
Hi Charles! Yes, I think that ratio sounds good. I had tested it with 1 cup of each but it might be better with a little more oats than spelt. I did soak the spelt as well. I hope that helps!
Hi Sarah!
Can I use plain unsweetened soymilk instead of coconut milk ? I’d like to reduce the saturated fat levels in my diet .
Yes that will work!