This Pumpkin Steel Cut Oats recipe is a healthy make-ahead breakfast for chilly fall mornings. Made with gluten free oats, cozy warm spices, pumpkin puree, dried cranberries, pecans & pepitas. Includes instructions for the Instant Pot pressure cooker & the stove.
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Steel cut oats are a big favorite at my house. My kids start most weekday mornings with a cozy bowl of oatmeal. Nothing makes them happier than a hot breakfast on a chilly autumn morning.
These Pumpkin Steel Cut Oats are full of cozy autumn spices and come together easily in less than 15 minutes.
And if you’re not a fan of pumpkin, you can check out this steel cut oats post where I share 5 more delicious ways to make steel cut oats.
So far we’ve got:
- Apple Cinnamon Steel Cut Oats
- Blueberry Steel Cut Oats
- Carrot Cake Steel Cut Oats
- Peanut Butter Steel Cut Oats
- Strawberry Steel Cut Oats
What I love about simple breakfast recipes like this is how easy they come together. You can prepare a big batch of steel cut oats on your Sunday meal prep day for a fuss-free and healthy breakfast to enjoy all week.
Pumpkin steel cut oats are deliciously creamy, not mushy and are sure to satisfy that pumpkin pie craving without all the guilt.
What could be better than having a tasty breakfast that’s full of fiber and protein to help keep you fueled up until lunch? And the best part is that you can use your Instant Pot or cook the steel cut oats the good old-fashioned way on your stove-top.
WHAT’S THE DIFFERENCE WITH STEEL CUT OATS AND ROLLED OATS?
All oats start off as oat groats — the whole, unbroken grains so steel-cut and rolled oats actually have the same nutritional profile since they’re all made from whole oat groats.
The difference between the two oats are:
- Cooking times – steel cut takes longer to cook than rolled oats
- Texture – steel cut oats are heartier and chewier while rolled oats are softer since they absorb more liquid
- How much the oat groat has been processed – steel cut oats are chopped into pieces while rolled oats are steamed, pressed and then rolled flat
WHAT ARE THE BENEFITS OF USING AN INSTANT POT TO COOK STEEL CUT OATS:
- completely hands-off & not having to stand at the stove to monitor the pot – just set and forget it
- no spilling over or waiting for water to boil
- keeps the oats warm after they are cooked
- the end results are totally worth it and completely foolproof! You’ll get oatmeal that cooks up perfectly light and fluffy.
HOW TO MAKE INSTANT POT PUMPKIN STEEL CUT OATS:
To make the best creamy bowl of steel cut oats, start off with 1 cup of steel cut oats and 3 cups of liquid.
- You’re going to start off by adding the steel cut oats, liquid (you can use almond milk or water) pumpkin pie spice and cinnamon to the Instant Pot. Secure the lid and turn the valve to SEALING.
- Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes. Now if you are familiar with an Instant Pot, you do have to keep in mind that it takes the cooker some time to come up to pressure. This can take about 5 minutes.
- After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
- After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the sweetener and pumpkin puree.
- Divide into bowls and top each with more pumpkin seeds, chopped pecans, dried cranberries and non-dairy milk, if desired.
Feel free to use any other spices or sweeteners you like. Maple syrup, coconut sugar, coconut nectar or any other low carb sweetener like liquid monk fruit or stevia would work as well.
More oatmeal recipes you might like:
Healthy Breakfast Cookies – 12 Ways
6 Easy Oatmeal Bowls – Rolled Oats – Instant Pot or Stovetop
Pumpkin Steel Cut Oats - the perfect healthy make-ahead breakfast for fall. Made with gluten free oats, cozy fall spices, pumpkin puree, dried cranberries & pepitas. Best of all, includes instructions for the Instant Pot pressure cooker & the stove.
- 1 cup steel cut oats use gluten free as needed
- 3 cups almond milk , can also ucan also use water if you preferse water if you prefer
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/2 Tbsp maple syrup , can also sub with coconut sugar, honey, stevia, erythritol etc
- 1/2 cup pure pumpkin puree canned or fresh
- 1 tbsp pecans chopped
- 1 teaspoon pepitas pumpkin seeds , plus more for topping
- 1 teaspoon dried cranberries , plus more for topping.
- Instant Pot , I use a 6 Quart DUO
- Large Pot
- To avoid sticking, lightly coat the inner pot of your Instant Pot with coconut oil or cooking spray.
- Add oats into the Instant Pot followed by liquid. Stir in pumpkin pie spice and cinnamon.
- Secure the lid and turn the valve to SEALING.
- Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
- After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
- After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the sweetener and pumpkin puree.
Divide into bowls and top each with more pumpkin seeds, cranberries and milk, if desired.
Combine oats and liquid in a medium pot over medium high heat. Bring to a boil, then reduce heat to low and a gentle simmer. Do not leave unattended.
Continue simmering until thickened and desired creaminess, about 15 to 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. Remove from heat.
Stir in pumpkin pie spice, cinnamon, sweeteners and add-ins of your choice.
Divide into bowls and top each with more pumpkin seeds, cranberries and milk, if desired.
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