Pumpkin Oatmeal in a bowl with Maple Syrup

You may have heard the saying:  Eat breakfast like a king, lunch like a prince, and supper like a pauper, meaning breakfast is the most important meal of the day.  It is the meal that sets you off on the right footing, making sure you have the energy for the day.  I am very fond of breakfast.  It is the meal I look forward to the most, and I often go to sleep dreaming about what I will make or eat for breakfast.  One of my absolute staple breakfast items is oatmeal, which provides a terrific start to any day.  Oatmeal is like a blank canvas; you can easily add wonderful flavor combinations for a new taste.  One of my favorite recipes for fall is this Pumpkin Steel-Cut Oatmeal.  It is super easy to make, takes only a few minutes, and you have breakfast ready in no time.   

Oatmeal Childhood Memories:

One of my favorite memories of my grandpa was eating early morning oatmeal together at their small kitchen table in Norway.  Grandpa or Bestefar, as I call him, loved oatmeal, and I do not think I am exaggerating when I say that he had oatmeal for breakfast almost every day of his retirement life.  Grandma was up early to make us breakfast, and it was usually ready on the stovetop when I came bouncing in the bright yellow (first blue, then yellow) cheerful kitchen.  It would be the two of us, grandpa and me, eating our oatmeal.  It makes me smile just thinking about it.   Grandpa is no longer with us, but the memories of those early morning oatmeal breakfasts are still fresh in my memory.  Grandma was not particularly fond of oatmeal, so she was usually off doing other things.  

The Benefits of Eating Oats for Breakfast

So, let’s talk about the benefits of eating oats for breakfast.  It’s an easy and inexpensive meal.  Oats are nutritious, rich in antioxidants, and high in fiber.  It can stabilize blood sugar, help lower cholesterol, and fight disease; the list goes on and on.  It can easily be made gluten-free, and the best part of all, it can be tweaked to fit a variety of different tastes.  For me, eating oatmeal is a matter of necessity.  If I have a particularly taxing day ahead of me, I will start with oatmeal if given the opportunity.  It gives me such energy and endurance.  I am convinced that my grandpa’s 95 happy and productive years had a lot to do with eating oatmeal:)

What are steel-cut oats?  

Steel-cut oats are less processed than quick and old-fashion oats.  It is basically oat groats cut into pieces, whereas quick and old-fashion oats are steamed and rolled into flakes.  Quick oats are cut smaller, rolled thinner, and steamed longer than old-fashion oats.  It doesn’t matter to me whether the oatmeal is made with quick oats, old-fashion oats, or steel-cut oats; I love them any-which-way.  Steel-cut oats are a little chewier and have a bit more texture than regular oatmeal.  In this recipe, I use One Degree Organic Sprouted Steel Cut Oats (gluten-free), but any steel-cut oats will do.  I love using sprouted grains because it unleashes more nutrients and is easier to digest.  

Cooking Pumpkin Steel-Cut Oatmeal in a Pressure Cooker

Today I am going to show you how to make steel-cut oatmeal in a pressure cooker.  It is super quick and easy.  You can definitely cook this on the stovetop if you do not have a pressure cooker or an Instapot, but it requires a little more effort as it must be stirred now and then.  

Pumpkin Oatmeal in a bowl with pecans and coconut pumpkin cream

Pumpkin Oatmeal: Let’s Talk Ingredients…

Since it is the fall season, I wanted to add a fall flavor to this oatmeal, and there is nothing quite like pumpkin to do just that.  I usually use canned pumpkin; it is so easy.  I also add some fall seasoning and a little milk; it will make the oatmeal creamier.   If you want to go the extra mile, add some full-fat coconut milk, and watch the oatmeal go from a hardy breakfast to a delicious breakfast dessert.   Add some chopped pecans and a little maple syrup, some vegan coconut pumpkin spice cream and you’ve got yourself an exceptional breakfast: A breakfast fit for a king.  Click Here for the Recipe for my Coconut Pumpkin Spice Cream.

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Pumpkin Oatmeal in a bowl with Maple Syrup

Pumpkin Steel-Cut Oatmeal

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  • Author: Chef Ani
  • Yield: 46 servings 1x


One of my favorite recipes for fall is this Pumpkin Steel-Cut Oatmeal.  It is super easy to make, takes only a few minutes, and you have breakfast ready in no time.  


  • 1 1/2 cup coconut milk (Thai Kitchen Coconut milk)
  • 1 1/2 cup pumpkin puree ((Libby’s 100% pure Pumpkin)
  • 1 1/2 cup water
  • 3/4 cup Steel-Cut Oats (One Degree Sprouted Steel-Cut Oats)
  • 3 tablespoons maple syrup (or sweetener of choice)
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • pinch of salt (optional)


In a Pressure Cooker:
  • Add all ingredients to the pot.  
  • Stir to combine  
  • Cook on high pressure for 10 minutes 
  • Let pressure release naturally (about 15 minutes)
  • Stir  
On the Stove Top:
  • Add all ingredients to a saucepan
  • Stir to combine
  • Bring to a simmer while stirring
  • Reduce heat and let simmer for 20 minutes until oats are the desired consistency
  • Be sure to stir occasionally to prevent scorching


  • If the oatmeal seems too dry, add milk until it becomes the right consistency
  • I use One Degree Organic Sprouted Steel-Cut Oats in this recipe (gluten-free), though regular Steel-Cut Oats will do just fine. I use sprouted oats because it unleashes more nutrients and is easier to digest.  
  • You can substitute the allspice, ginger, and cinnamon with a pumpkin pie spice if that is more convenient.