I want to eat pumpkin pie oatmeal for breakfast, lunch and dinner.
I mean, look at this bowl! Don’t you?!
Pretty sure that is going to be the year of cozy breakfasts for me.
I know I just shared a pumpkin recipe yesterday. But I HAD to share this one with you too because I wanted to make sure you have every day of fall left to make this.
Every.single.day.
It is that good! This oatmeal is perfect for breakfast or lunch and if you’re really needing some comfort, dinner.
Also, don’t freak about the pumpkin shortage!
This oatmeal doesn’t use pumpkin puree, it uses pumpkin butter! Which is great news if you can’t find pumpkin puree. I also use pumpkin butter in my gooey pumpkin bars, so don’t worry about buying a jar and not using it up.
P.S. If you DO have pumpkin puree and want to use it, you totally can. You may need to add some sweetness to your oats in that case!
I’ve been obsessed with pumpkin butter for as long as I can remember. It’s always been a staple that we bought at american spoon!
And about a billion years ago I made these pumpkin chocolate chip cookies with pumpkin butter instead of puree. I was adamant to make a chewy pumpkin cookie and not a cakey one. I still love those cookies, but how hilarious is that now a decade later, I do want a cakey pumpkin cookie?!
When it comes to oatmeal, steel cut will always be my pick. Well, after overnight oats, that is. But steel cut just have SO much texture. They are so wonderfully chewy and when cooked, become incredibly creamy. They make such a classic bowl of oatmeal that I feel like I could eat it every morning.
Especially when it looks like this.
I mean… YES.
Now – I have made a version of pumpkin pie oatmeal before. This bruléed oatmeal served in a pumpkin is amazing – it’s just made with different oats! It’s a little fancier while this one is more… everyday oatmeal.
Now one of the reasons these ones are so delish is because we’re toasting them. We’re toasting the oats with a big pinch of cinnamon. Toasting them in BUTTER! You can also use coconut oil or your fat of choice, of course.
I liken this to toasting rice for risotto. It adds depth of flavor while at the same time, browning the butter a bit. Which obviously makes for the the perfect base of breakfast!
From there, the oats take about 15 minutes. Add in some water and milk, simmer and stir, and watch them become creamy and dreamy. Stir in the pumpkin butter and vanilla. Scoop them into a bowl and be the happiest!
I love to top these with whipped coconut cream. You can make your own from a can of refrigerated coconut milk or you can get a can of coconut cream and scoop it from there. The coconut cream is what really makes these taste like pumpkin pie. I am obsessed.
See, with the addition of pumpkin butter here, I don’t find that these oats need any sweetener. That will depend on the kind of pumpkin butter you use, of course. But the coconut cream also adds a hint of creamy sweetness. It’s perfect!
Then I also like to sprinkle with some toasty sliced almonds.
Oh my gosh.
Seriously the best fall breakfast ever!
Pumpkin Pie Oatmeal
Yield: 4 servings
This pumpkin pie oatmeal is made with steel cut oats and pumpkin butter. It tastes like a slice of pumpkin pie, topped with coconut cream!
-
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
Note: the sweetness level of this recipe will differ depending on the brand of pumpkin butter you use. I suggest tasting the oats near the end of cook time and if needed, stirring in maple syrup or honey for more sweetness.
Heat the butter in a pot or large skillet over medium-low heat. Once melted, stir in the oats and cinnamon. Cook, stirring often, until the oats are toasty, about 3 to 4 minutes.
Pour in the water, milk and salt. Bring the mixture to a boil then reduce it to a simmer. Cook, stirring often, for 15 minutes. Stir in the pumpkin butter, vanilla extract and grated nutmeg. Taste and if needed, add in a bit of honey or maple syrup.
Serve the oats topped with coconut cream, sliced almonds and a dollop of pumpkin butter. Add a sprinkle of cinnamon and eat!
Happy breakfast to us.
