Pumpkin Pie Oatmeal

Spiced pumpkin pie oatmeal for breakfast is a perfect way to start the day. It also makes a delicious, healthy snack. Plus my personal fave, breakfast for dinner.

I use steel cut oats, because I like texture mixed in with the creaminess- well, like crust on pumpkin pie. Yum!

You can choose the fast cooking steel cut oats, or the regular version. Just reduce the cooking time for the former, but everything else remains the same.

There are a variety of brands, and I pretty much like all of them. Below, is what I have been using recently. They have been consistently good.

This is a very simple recipe, and you can make your oats in whatever way is the most convenient for you.

I make this in my Instant Pot, and this is the method I will be covering in my post today.

If you are going to make your pumpkin pie oatmeal on the stove top though, follow the directions in this recipe for Creamy Overnight Oats.

 

Making the Oats in Your Instant Pot:

I prefer the “Porridge” selection for my steel cut oats. They always turn out perfect.

Some people use the manual pressure setting though, and you can do that too. I would set it anywhere from 4 to 6 minutes cooking time.

It depends on what type you have (quick vs regular), and how chewy or soft you like them.

When you first open the lid, after cooking, you’ll see quite a bit of liquid (like in the photo above).

This is normal. Good thing I read a post about what to expect with Instant Pot cooking. I would have been freaking otherwise. haha

 

BTW- I only add water, pumpkin purée, and the steel cut oats to the pot before cooking.

This is my personal preference. You can add the spices, but I would hold off on adding the milk and sweetener at the beginning.

Less chance of it scorching, but it is also much easier to gauge how much you’ll really need after it cooks.

And this is what your pumpkin oatmeal will look like after you stir the mixture well.

The steel cuts oats are absorbed completely into the liquid. They will also firm up more as your oatmeal cools.

This is the best time, in my opinion, to add in the milk, spices, and your sweetener of choice.

I scooped out some of the pumpkin oats, before adding the milk and maple syrup (but after sprinkling in the pumpkin pie spices).

Not adding in the milk and sweetener is a great option, if your household is made up of people with lots of different tastes.

This way everyone will be able to add as much or as little as they want. Also, some people may prefer brown sugar, while others want maple syrup or pumpkin butter.

I also wanted you to see the difference your non-dairy milk will make. (The photo above is with milk and liquid sweetener.)

Just know that the thicker the milk, the creamier the oats. The taste really is like a pumpkin pie.

Using non-dairy half and half or coffee creamer really puts it over the top. And flavored ones are decadent enjoyment.

Here is a list of Vegan Creamers, and probably more in your grocery store.

 

 

Note: Store leftovers in an airtight container in the fridge for up to a week. Take out however much you want, and reheat in the microwave or stove top.

I make a big batch, which is great for fast morning or busy weekend meals. You can also heat it up in a container, for a flavorful and healthy breakfast on the run.

Add in nuts, seeds, fruit, whatever you like. Crystallized ginger is yummy too. Enjoy!

P.S. I just posted a Gingerbread Granola recipe, and wouldn’t that be perfect with this!