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Pumpkin Oatmeal in a bowl with Maple Syrup

Pumpkin Steel-Cut Oatmeal

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  • Author: Chef Ani
  • Yield: 4-6 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.