Pumpkin Steel Cut Oatmeal is a warm, comforting bowl perfect for cool mornings when you want something hearty and naturally sweet. The slow-simmered oats soak u the pumpkin and spices, giving you a creamy fall breakfast that's simple but full of flavor.
Grown up in northern New York, mornings were often chilly enough to call for a nourishing bowl like this. It reminds me of the cozy breakfasts my mom would make before school, and it fits right in with many of my favorite oatmeal-style recipes here on the blog.
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Why You'll Love Pumpkin Steel Cut Oatmeal
Warm comfort: creamy oats with pumpkin and spices create the cozy fall breakfast everyone loves.
Naturally sweet: maple syrup adds richness without being overly sweet, making it a healthy pumpkin oatmeal option.
Easy toppings: toasted walnuts, dried cranberries, and a swirl of cream turn this into something special without much effort.
Key Ingredients for This Fall Breakfast
See the recipe card below for a full list of ingredients and instructions.
- Steel cut oats: give this recipe its hearty texture and long-lasting warmth.
- Pumpkin puree: add creaminess and that classic fall flavor.
- Maple syrup: pure maple syrup brings depth and balances the spices.
- Walnuts: toasted walnut pieces add crunch and pair perfectly with pumpkin.
- Warm spices: cinnamon, nutmeg, and allspicei give this healthy pumpkin oatmeal the signature seasonal taste.
Ingredient Substitutions
- Use old-fashioned oats instead of steel cut oats for a quicker cook time.
- Swap almond milk or oat milk for regular milk.
- Replace walnuts with pecans for a softer crunch and sweeter flavor.
Variations on Pumpkin Steel Cut Oatmeal
- Pumpkin Apple Oats: stir in cooked cinnamon apples for extra sweetness.
- Protein Pumpkin Oats: use protein boosted milk in place of regular milk. Add unflavored protein powder at the end if you want a bigger boost.
- Pumpkin Chocolate Oats: mix in dark chocolate chips or cocoa powder for a richer breakfast.
Tips for Healthy Pumpkin Oatmeal
- Let the oats steam for 10 minutes after cooking to get the perfect creamy texture.
- Add the pumpkin after cooking, not before, so the oats absorb the liquid correctly.
- Toast the walnuts lightly so their flavor stands out against the warm spices.
How to Store and Reheat
Store leftover oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop of in the microwave with a splash of milk or water to bring back the creaminess.
More Fall Breakfast Recipes You'll Love
If you love this recipe, try my Pumpkin Cookie Butter Cinnamon Rolls, Pumpkin Cranberry Chip Muffins, Pumpkin Granola, Homemade Frosted Brown Sugar Cinnamon Pop Tarts, and Steel Cut Oat Cakes with Cranberry Maple Syrup.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Steel Cut Oatmeal
Equipment
- Small skillet (for toasting walnuts)
- Serving bowls
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Ingredients
- 2 cups water
- 1 cup milk
- 1 cup steel cut oats
- ⅛ teaspoon salt
- 1 tablespoon brown sugar
- 3 tablespoons pumpkin
- ½ teaspoon cinnamon
- ⅛ teaspoon allspice
- ¼ teaspoon nutmeg
- ¾ cup pure maple syrup
- ¼ cup toasted walnut pieces
- 2 tablespoons heavy cream
- 6 tablespoons dried cranberries
Instructions
- In a medium saucepan over medium-high heat, bring water, milk, and salt to a boil.
- Add steel cut oats and stir. Bring to a simmer, cover and let cook about 10 minutes, or until liquid is absorbed. Remove from heat.
- Stir in pumpkin puree, cinnamon, allspice, nutmeg, maple syrup, and heavy cream. Garnish with walnuts and cranberries.
motherrimmy says
I'm a big fan of oatmeal, and since I have a hubby who needs to reduce his cholesterol levels too, I'll see if likes this. Besides, pumpkin is packed with good for you stuff, so why not add it to your oatmeal. Delish if you ask me!
Anne-Marie @ This Mama Cooks! says
The nice thing about colder weather is having oatmeal in the morning. I just use instant and add lots of cinnamon and some stevia.
Good to see that Grumpy's trying hard to eat healthy! Husband's can be so stubborn sometimes 😉
honeyb says
I really need to get with it and make some oatmeal. I love it and used to ALL the time. Lately, I'm on a yogurt/granola kick and suppose I'm also just too lazy. 😉
Katherine Martinelli says
I like your way of eating oats better than grumpy's 😉 This looks delicious. I seriously love oatmeal, and pumpkin so there's no question here.
Barbara Bakes says
Looks like a fabulous breakfast!
Shelby says
Oops, thanks for pointing that out Granny! I added the oats...its 1 cup. I used the same ratio on the package except I used 1 cup almond milk in place of 1 cup of the water.
Linda says
Looks wonderful! I like rolled oats, cooked very well, and mixed with molasses, milk, and a little bit of salted butter, but I think the addition of pumpkin and using maple syrup instead would rapidly become a favorite. I actually think Grumpy's version sounds delicious! 🙂
How many cups of steel cut oats did you use?
Mari @ Mari's Cakes says
It looks so appetizing and comforting! Oatmeal and maple together taste great.
Leslie says
Thanks for the love!!!
Lesa @Edesia's Notebook says
Wow, so festive looking! Beautiful.
bellini says
This would be such a comforting breakfast this morning Shelby before I head to work.
claudia @Whats cookin says
Yummy looks great Shelby! Healthy is all I eat, doing this backwards, suppose to lose wait for summer instead I lose int he winter! lol