Tuesday, October 1, 2013

Pumpkin Pie Steel-Cut Oatmeal

For over a year, I had to stomach the fact that my Salted Brownie Baked Oatmeal was my #1 most viewed recipe. I mean, that recipe was fine and dandy, but number one?? C'mon. Not even close. I could name thirty recipes that I'd pick over that one.

Luckily for me, the most wonderful thing happened about a month ago. As always, August and September ushered in the yearly pumpkin craze, and my Pumpkin Pie Oatmeal received a great deal of love on Pinterest. Out of nowhere, this recipe vaulted into the #1 spot and surpassed the Salted Brownie by thousands of views. COOL. I feel like my Pumpkin Pie Oatmeal is a much better representative of my blog than the Salted Brownie.

I love my pumpkin pie recipes. Certainly, they're not my MOST favorite, but they're in my Top Ten. You might think that I'd be satisfied with a stove-top, baked, and overnight version, but no, I'm not finished. Now that I've fallen in love with steel-cut oats, it just made sense to add another variation to my pumpkin pie family.

Thus, meet the newest member of the clan, Pumpkin Pie Steel-Cut Oatmeal:

Isn't it lovely? Doesn't a drizzle of maple syrup really bring out its shimmer? Aren't you dreaming of digging a spoon into that pile of cranberries and pecans and stirring them in to that pumpkin magic?

Oh yeah, and the best part? I sweetened it entirely with dates. Yup. I'm super elitist like that.

If you try the recipe as written and don't find it sweet enough, you can stir in maple syrup OR drizzle it on as a topping. If you don't have dates and have no intention/desire to purchase them, you can sub in about 3 or 4 tbsp of maple syrup.

Pumpkin Pie Steel-Cut Oatmeal

by The Oatmeal Artist
Prep Time: 2 min
Cook Time: 25 minutes
Ingredients (serves 4)
  • 2 cup milk of choice
  • 2 cups water
  • 6-8 pitted, chopped dates
  • 1 cup steel-cut oats (I use Country Choice Organic)
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 tsp blackstrap molasses
  • rounded 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp allspice (optional)
  • pinch of cloves
  • pinch of salt
  1. Bring milk and water to a boil, add dates and oats, and reduce heat to medium. (If you'd like to add a tablespoon of flax or chia seeds, do so now.)
  2. After about 15 minutes (once more of the liquid has absorbed), stir in pumpkin puree. Add vanilla extract, molasses, cinnamon, nutmeg, ginger, cloves, allspice, and salt.
  3. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (raisins, nuts, maple syrup, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!


  1. Pumpkin comprises almost every meal these days; this recipe is my next to try!

  2. Yum! It looks scrumptious, but one question...what is the difference between steel-cut oats and rolled oats?
    Emily J.

    1. Rolled oats are flakes. Steel-cut oats look like little pebbles, kind of like couscous. They are much heartier and make a creamier porridge.

  3. Lately I've been making steel-cut oats overnight in the slow cooker and was just noticing I've got about 3 cans of pumpkin leftover from last year that I should probably use up, so I was incredibly happy to find this recipe today!

    I have a couple pumpkin oat recipes bookmarked, but the amount of pumpkin was piddly, one seriously only used 2 tablespoons! That's not even worth opening the can! So I was glad to see you use a whole cup of puree for 1 cup of oats. Yay!

  4. I've been in such a pumpkin mood lately, so thanks for sharing this awesome recipe! I can't wait to try it out!

    - Juliana

  5. Could I substitute the milk with just water and use 4 cups?

    1. Yes. That would probably be fine since the pumpkin puree makes everything so creamy anyway.


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