I want to eat pumpkin pie oatmeal for breakfast, lunch and dinner.
Just look at this bowl — how could you not?!
I’m declaring this the year of cozy breakfasts.
I know I shared a pumpkin recipe recently, but I had to share this one too because you deserve every day of fall to make it.
Every. Single. Day.
This oatmeal is excellent for breakfast or lunch and, when you need comfort, it works for dinner too.
Don’t worry about the pumpkin shortage — this version uses pumpkin butter rather than puree. That makes it easier to find and it adds concentrated pumpkin flavor and spice.
If you already have pumpkin puree, you can use it, though you may want to add a touch of sweetener depending on the puree’s sweetness.
I’ve loved pumpkin butter for as long as I can remember. It’s a fall staple that brings warmth and depth to recipes — and it works beautifully here.
Years ago I used pumpkin butter in cookies to get a chewy texture instead of cakey. Now I appreciate pumpkin butter for all kinds of recipes, and this oatmeal showcases what it does best.
When it comes to oats, steel cut are my pick for texture and creaminess once cooked. They’re chewy yet silky and make a satisfying, classic bowl of oatmeal.
Especially when it looks like this.
Yes, please.
I’ve made a more elaborate pumpkin pie oatmeal in the past — a brûléed version served in a pumpkin — but this one is everyday comfort: approachable, cozy and easy to make.
One trick that makes these oats special is toasting them first. Toast the steel cut oats with a pinch of cinnamon in butter (or coconut oil or the fat you prefer). Toasting deepens the flavor much like toasting rice for risotto — and browning the butter adds a nutty note that becomes a perfect base for the oatmeal.
After toasting, the oats cook in a mix of water and milk for about 15 minutes, becoming creamy and tender. Stir in pumpkin butter and vanilla, then finish with a pinch of nutmeg — everything comes together quickly and deliciously.
I like to top mine with whipped coconut cream — either homemade from chilled coconut milk or scooped from a can of coconut cream. The coconut cream adds a luscious, slightly sweet richness that makes the bowl taste like true pumpkin pie.
With pumpkin butter folded in, these oats often don’t need extra sweetener. If your pumpkin butter is on the less sweet side, stir in a little maple syrup or honey to taste. Finish with toasted sliced almonds for crunch and an extra sprinkle of cinnamon.
Oh my gosh.
Truly one of the best fall breakfasts.
Pumpkin Pie Oatmeal
Pumpkin Pie Oatmeal
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Ingredients
- 2 tablespoons butter
- 1 cup steel cut oats
- ¼ teaspoon cinnamon, plus extra for sprinkling
- 2 cups water
- 1 ½ cups milk
- ¼ teaspoon salt
- ⅓ cup pumpkin butter, plus more for topping
- 2 teaspoons vanilla extract
- pinch of finely grated nutmeg
- maple syrup, if needed
- whipped coconut cream, for topping
- sliced almonds, for topping
Instructions
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Note: sweetness varies by brand of pumpkin butter. Taste the oats near the end of cooking and add maple syrup or honey if desired.
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Heat the butter in a pot or large skillet over medium-low. Once melted, stir in the oats and cinnamon. Cook, stirring often, until the oats are toasty, about 3 to 4 minutes.
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Add the water, milk and salt. Bring to a boil, then reduce to a simmer. Cook, stirring often, for about 15 minutes until the oats are tender and creamy. Stir in the pumpkin butter, vanilla and grated nutmeg. Taste and sweeten if needed.
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Serve topped with whipped coconut cream, sliced almonds and an extra dollop of pumpkin butter. Sprinkle with cinnamon and enjoy.
Did you make this recipe?
Tag your photos with #howsweeteats to share how it turned out. I appreciate you so much!
Happy breakfast to us.