Pumpkin Steel-Cut Oats (Instant Pot or Stovetop)

These pumpkin steel-cut oats are an easy fall breakfast made with pumpkin puree, maple syrup, pumpkin pie spice, and hearty steel-cut oats. They have a creamy texture and plenty of warm pumpkin-spice flavor.

You can make this pumpkin steel-cut oatmeal recipe in the Instant Pot or on the stovetop. Both methods take about the same amount of time, but the pressure cooker version is mostly hands-off. My favorite way to serve the steel-cut oats is with sliced banana, dried cranberries, and ground flaxseed. Serve the oatmeal as-is or add your favorite toppings.

For more steel-cut oat recipes, try my banana Instant Pot oatmeal or apple Instant Pot oatmeal. For more pumpkin breakfast ideas, try my vegan oil-free pumpkin muffins, pumpkin pie overnight oats with rolled oats, or pumpkin baked oatmeal for a soft, sliceable serving of oats.

Recipe features

• Warm fall flavor - Pumpkin pie spice and pumpkin give the oats plenty of seasonal flavor.
• Vegan and dairy-free - Made with plant-based milk and simple ingredients.
• Hearty and satisfying - Steel-cut oats give this breakfast a creamy, nutty, and chewy texture.
• Easy to make - Use the Instant Pot for a mostly hands-off method or cook the oats on the stovetop.
• Great for meal prep - Leftovers reheat well for an easy breakfast throughout the week.

Ingredient notes and substitutions

The recipe uses simple ingredients, but please see the recipe card below for the full list and exact measurements.

Steel-cut oats - Use regular steel-cut oats for this recipe. The liquid ratio and cooking time are designed specifically for steel-cut oats, so rolled oats, instant oats, and quick-cooking steel-cut oats will not work as substitutes.

Dairy-free milk - Any unsweetened plant-based milk should work, such as almond, oat, soy, or cashew milk. The recipe uses a combination of water and dairy-free milk. The milk gives the oatmeal a creamier texture, so I don't recommend replacing it entirely with water. I also haven't tested this recipe using all dairy-free milk in place of the water.

Pumpkin pie spice, cinnamon, and vanilla extract - These add warm pumpkin spice flavor to the oatmeal. Adjust the spices to suit your preference.

Maple syrup - Adds sweetness and pairs well with the pumpkin and warm spices. Taste the oatmeal after it has cooled and adjust the sweetness if needed. You can substitute the maple syrup with agave syrup, brown sugar, or granulated sugar.

Pumpkin puree - Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar, spices, and other ingredients that would change the oatmeal's flavor and sweetness. I use canned pumpkin puree for convenience.

How to make pumpkin steel-cut oatmeal in the Instant Pot

1. Add the steel-cut oats, dairy-free milk, 1 ¼ cups of water, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt to the inner pot of the Instant Pot. Stir to combine.

2. Then plop spoonfuls of the pumpkin puree over the top of the oat mixture, but DO NOT stir it in. When I stirred the pumpkin into the oats before pressure cooking, some of the oats burned slightly on the bottom of the pot.

3. Move the venting valve to Seal and cook on Manual/High Pressure for 6 minutes. Turn off the Keep Warm function. The Instant Pot may take about 10 minutes to come to pressure.

4.  Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure using the release valve.  Alternatively, allow the pressure to fully release naturally, which takes about 20-25 minutes.  The oatmeal will be thicker with a full natural pressure release.

5. Open the lid and stir well to mix the pumpkin puree into the oats. The oatmeal will continue to thicken as it cools.

How to make pumpkin steel-cut oatmeal on the stovetop

1. For the stovetop method, use the adjusted liquid amounts listed in the recipe card. Add the steel-cut oats, dairy-free milk, 1¾ cups of water, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and salt to a large saucepan.

2. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cook uncovered for about 25 to 30 minutes, stirring occasionally to help prevent the oats from sticking or burning on the bottom of the pot.

3. Cook until the oats are tender with a slight chew and the oatmeal is creamy. The exact cooking time may vary depending on how thick you like your oats.

4. Remove from the heat and let the oatmeal cool for about 10 minutes. It will thicken further as it cools.

Tips

• Expect some separation with the Instant Pot method - There may be some liquid on top and separation when the oats are finished cooking. Stir everything together well.
• Let the pressure release naturally - A full natural release may take about 20 to 25 minutes. If you prefer, wait at least 15 minutes before carefully turning the release valve to manually release any remaining pressure.
• If liquid spurts out while manually releasing the pressure - Close the valve and let the pressure release naturally for a little longer before trying again.
• Adjust the consistency as needed - The oatmeal will thicken as it cools and even more after refrigeration. Stir in a splash of dairy-free milk when serving or reheating if you prefer a thinner consistency.

Serving suggestions

These pumpkin steel-cut oats are best served warm. My favorite way to enjoy them is with sliced banana and dried cranberries, but you can add any toppings you like.

• Fruit - Sliced banana, dried cranberries, raisins, chopped dates, or leftover cranberry sauce.
• Crunch - Toasted pecans, walnuts, or pumpkin seeds.
• Seeds - Ground flaxseed or chia seeds.
• Nut butter - Almond butter or peanut butter.
• Extra sweetness - Add a drizzle of maple syrup if desired.

Storage and reheating

Refrigerator - Store leftover pumpkin steel-cut oats in an airtight container in the refrigerator for up to 5 days. The oatmeal will thicken and firm up as it chills.

Freezer - Cooled oatmeal can be frozen in freezer-safe containers for up to 3 months. Leave a little room at the top of each container for expansion. The texture may soften and become slightly mushy after thawing.

Reheating - Thaw in the refrigerator overnight if frozen. Reheat individual portions on the stovetop or in the microwave. For the stovetop, add a splash of dairy-free milk or water while reheating the oats in a small saucepan over low heat, stirring frequently until warmed through and creamy.

If using the microwave, heat the oats until warm, then stir in dairy-free milk as needed to loosen the oatmeal and reach your preferred consistency.

Steel-cut oatmeal with pumpkin FAQs

Related recipes

• Vegan pumpkin baked oatmeal
• Pumpkin peanut butter muffins
• Vegan oil-free pumpkin muffins

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