This Pumpkin Pie Oatmeal is a healthy breakfast that will fill you up with good carbohydrates, fiber and protein. Add your favorite seeds or nut butter for some healthy fats.
Why You’ll Love it
- A simple hearty breakfast that reheats well
- When prepped ahead, this pumpkin oatmeal is great for busy mornings
- Simple, nutritious ingredients for a filling healthy breakfast
- Fall flavors are perfect in warm steel cut oatmeal
Steel Cut Oats
We’re using steel cut oats in this pumpkin oatmeal recipe (instead of quick or rolled) and the result is absolutely delicious!
Steel cut oats are oats that have been cut using a steel blade, hence the name “steel cut oats”. Also referred to as “Irish oats.”
The steel cut oats keep some of their hearty texture when cooked.
2 Ways to Make It
I’m sharing two ways you can make this pumpkin oatmeal – in the Instant Pot and on the stovetop!
If you’re looking for a hands-off way to make this, the Instant Pot method is for you.
If you have some time to watch over the stove, (or you don’t have an Instant Pot) you can make these over the stovetop.
Oatmeal Ingredients List
- steel cut oats – this recipe is for steel cut oats which requires more liquid and cook time. I haven’t tested the Instant Pot version with quick or rolled oats, so best to stick with steel cut here.
- canned pumpkin (or pumpkin purée) – because we’re making pumpkin pie inspired oatmeal, of course. Canned pumpkin will be thicker than homemade pumpkin purée, but either will work here.
- pumpkin pie spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- milk – I prefer milk to cook oats for a creamier texture.
- water – You can technically use all milk but I like to use both water and milk here.
- maple syrup – just a little touch of sweetness. You can easily adjust to your liking.
- vanilla extract – flavor!
- salt – just a pinch! Acts as a flavor enhancer.
How to Make Pumpkin Steel Cut Oats on the Stovetop
- Add all ingredients into large pot. Bring to boil then reduce to simmer, for about 20 minutes or until mixture has thickened and oats are cooked.
- Serve with your favorite toppings, and enjoy!
How to Make Pumpkin Oatmeal in the Instant Pot
- Add milk and water to pot then stir in pumpkin, steel cut oats, cinnamon, maple syrup, vanilla extract and salt.
- Close lid and set vent to sealing position. Then hit manual and set timer for 4 minutes. Allow pressure to build for about 10 minutes before timer starts.
- Once timer has gone off, slow-release (do not turn vent) for 10 minutes, then you can manually release the rest of pressure and open lid to stir.
- Dish out your pumpkin pie oatmeal and add your favorite toppings!
How to Store Pumpkin Pie Oatmeal
If making a large batch and there are leftovers, store in a covered container in the fridge and enjoy within 3-4 days.
Don’t forget to leave a comment and review below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
- Combine water, milk, oats, pumpkin, pumpkin spice, vanilla, maple syrup and salt in pressure cooker pot. Stir until evenly combined then close and lock lid. Make sure valve is set to sealing position.
- Hit Manual on Instant Pot, and set timer to 4 minutes. Allow pressure to build for about 10 minutes.
- Once the timer has begun the countdown and beep sounds after 4 minutes, allow pressure to naturally release for 10 minutes. Then you can manually release the rest of the pressure (cover valve with tea towel just to be safe).
- Remove lid and use large wooden spoon to stir (use oven mitts if holding pot) and then serve into bowls.
- Add favorite toppings and enjoy!
- In large pot over medium heat, add water, milk, pumpkin, oats, spices, maple syrup and salt. Stir to combine then allow mixture to come to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until mixture has thickened and oats are cooked.
- Serve in bowls and add your favorite toppings.
Recipe can be easily cut in half for stovetop version for 2 large servings. I would not recommend cutting in half for Instant Pot unless you have the mini.
Store leftovers in fridge; Reheat on stovetop, adding a bit of milk as needed. Best enjoyed within 3-4 days.
- Serving Size: 1/4th
- Calories: 143
- Sugar: 8g
- Sodium: 124mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg