This post appeared first on Recipe Girl, where I am a contributor. Pumpkin Steel Cut Oats are a hearty, healthy, and flavorful breakfast full of pumpkin puree and fall spices. This is a pumpkin breakfast recipe you’ll be craving all year round.

Pumpkin Steel Cut Oats in a black bowl with dried cranberries overtop.

It’s time to put the cold cereal away and make room for a heartier and healthier breakfast.

If you find yourself eating breakfast at 7 am and grabbing second breakfast by 8:30 AM (been there, done that), it’s time you give these pumpkin steel cut oats a try! They will keep you full for a long time!

I personally love the chewy texture of steel cut oats. Add some pumpkin puree into the mix (always a good idea!) and I’m one happy camper!

Steel cut oats take a little more time and patience to cook than your typical rolled oats.

However, there are some health benefits to selecting steel cut oats over the rolled oats or your quick cooking oats.

Benefits of Steel Cut Oats

Steel cut oats are minimally processed.

Old fashioned rolled oats are steamed and then rolled flat. Because the old fashioned oats are rolled flat, they require less time to cook.

Steel cut oats are never cooked. Rather, they pass through a steel blade and the grain kernel is then cut into thin slices. Because of this, the steel cut oat retains more protein and fiber.

Steel cut oats require more cooking time (15-25 minutes) because they are larger and not steamed and flattened like old fashioned oats are.

A spatula stirring pumpkin steel cut oats in a pot.


How to make Pumpkin Steel Cut Oats

In a saucepan add water, steel cut oats, a pinch of salt, pumpkin puree, cinnamon, and pumpkin pie spice.

Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-30 minutes. The longer you cook the oats, the thicker the mixture becomes.

When the pumpkin steel cut oats have reached your desired consistency remove from heat. The mixture will thicken as it cools.

Eat immediately, or add a sweetener such as brown sugar, maple syrup, or honey.

You can garnish with raisins, dried cranberries, or pecans.

A spoon full of pumpkin steel cut oats and dried cranberries scattered around the spoon.

Slow Cooker Pumpkin Steel Cut Oats

To make this Pumpkin Steel Cut Oat recipe in a slow cooker combine all of the ingredients in your slow cooker. Stir everything together and cover.

Place the setting on low for 6-8 hours or overnight.

There you have it friends! A yummy, hearty, and healthy breakfast recipe! Give it a go, I know you’ll love it!

Pumpkin Steel Cut Oats in a black bowl with steel cut oats scattered around the bowl.

Love these Pumpkin Steel Cut Oats? Try these pumpkin recipes:

Craving more?  SUBSCRIBE TO SALT & BAKER to get new recipes delivered straight to your inbox! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there!

And stay in touch on FacebookPinterest and Instagram for all of the latest updates.

Overhead photo of pumpkin steel cut oats in a black bowl with a garnish of craisins.
Print Review
5 from 1 vote

Pumpkin Steel Cut Oats

The perfect breakfast for you to make this fall! Pumpkin steel cut oats are healthy and delicious!
Prep Time: 2 mins
Cook Time: 25 mins
Total Time: 27 mins
Servings: 5 servings


  • 3 cups water
  • 1 cup steel cut oats
  • pinch salt
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice


  • In a saucepan over medium heat add the water, steel cut oats, salt, pumpkin puree, cinnamon, and pumpkin pie spice. Bring the mixture to a boil. 
  • Reduce heat to low and let simmer for 20-30 minutes, stirring frequently. The longer you cook the oats the thicker the mixture becomes. Remove from heat and let sit for several minutes before serving.
  • Stir in brown sugar, honey , or maple syrup according to taste. Garnish with nuts, craisins, raisins, or any other toppings you desire. 



Calories: 142kcal (7%)Carbohydrates: 25g (8%)Protein: 5g (10%)Fat: 2g (3%)Sodium: 10mgPotassium: 100mg (3%)Fiber: 5g (20%)Sugar: 1g (1%)Vitamin A: 7625IU (153%)Vitamin C: 2.1mg (3%)Calcium: 40mg (4%)Iron: 2.1mg (12%)
Course: Breakfast
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you're making!