There are hints of Fall in the air now – on some evenings, we catch a cool breeze and you can tell that cooler weather is just around the corner. Between that and all of the great Fall flavors being advertised, I decided I was ready for a hearty breakfast last week!

I love Bob’s Red Mill steel cut oats, so last Sunday I wiped up a batch of pumpkin steel cut oats. The beauty of these hearty oats is unlike rolled oats, you can cook them on Sunday, reheat them all week, and they will still retain their great texture!

The canned pumpkin was a great addition! Since I didn’t use that much of it, I put the rest in a ziplock bag and froze it so it will be ready for future recipes.  I added pumpkin seeds to mine – This is what it looks like before reheating and after the milk is added. 




Make Ahead Pumpkin Steel Cut Oats


  • 1 tsp Coconut Oil
  • 1 C Steel cut oats
  • 3 C water
  • pinch salt
  • 1/3 C pumpkin puree
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 3 T maple syrup


  1. Heat one teaspoon coconut oil in 2 quart saucepan.
  2. Add the oats, and cook for about three minutes, stirring to prevent burning.
  3. Add water and salt, bring to a simmer, and cook for three minutes.
  4. Remove from heat. Add pumpkin, vanilla, pumpkin pie spice, and maple syrup.
  5. Stir to combine, put the lid on, and let sit for 4 hours.
  6. Store in refrigerator until ready to eat. Each morning, portion out the amount wanted.
  7. Add the milk of your choice (I used about a quarter cup), and heat on the stovetop or in the microwave.
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