Can I use pumpkin pie filling instead of pumpkin puree?

I haven’t tested this recipe with pumpkin pie filling, so I recommend using plain pumpkin puree. Pumpkin pie filling already contains added sugar and spices, which will change the flavor and sweetness of the oatmeal.

Can I substitute rolled oats for steel-cut oats?

No, the cooking time and liquid ratio are for steel-cut oats. Rolled oats and quick-cooking oats cook much faster and will not work as substitutes in this recipe.

What can I do with leftover pumpkin puree?

Leftover pumpkin puree can be refrigerated for another recipe or frozen for later. If freezing, measure it into portions first so you know how much you have. Try adding it to chili or curry, stirring it into cinnamon oats, making pumpkin overnight oats , or making pumpkin pancakes.

Pumpkin Steel-Cut Oats (Instant Pot or Stovetop)

Description

Pumpkin steel-cut oats made with pumpkin puree, maple syrup, and warm spices. Make this creamy fall breakfast in the Instant Pot or on the stovetop.

Ingredients

Scale

1 cup (160 g) steel-cut oats
1 ½ cups dairy-free milk
1 1/4 cups water (for Instant Pot) or 1 3/4 cups (for stovetop)
3-4 tablespoons maple syrup, or to taste
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Pinch of salt
1 cup (230 g) pumpkin puree (not pumpkin pie mix)

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Instructions

Instant Pot

Add the steel-cut oats, dairy-free milk, 1 1/4 cups of water, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt to the Instant Pot. Stir to combine.
Plop spoonfuls of the pumpkin puree on top of the oats, but DO NOT stir the pumpkin into the oats before cooking in the Instant Pot.
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.
When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure using the release valve.
Stir well to combine the pumpkin puree with the oats. The oatmeal will thicken as it cools.

Stovetop

Add the steel-cut oats, dairy-free milk, 1 3/4 cups water, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt to a large saucepan.
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 to the bottom of the pot, until the oats are tender but slightly chewy and the oatmeal is creamy.
Remove from the heat and let the oatmeal cool for about 10 minutes. It will continue to thicken as it cools.

Notes

For the Instant Pot, if you manually release the oatmeal and liquid spurts out, close the vent and let it naturally release longer.

Alternatively, allow the pressure to release naturally, which takes about 20–25 minutes. The oatmeal will be slightly thicker with a full natural pressure release.

Prep Time: 5 minutes
come to pressure: 10 minutes
Cook Time: 6 minutes (depressurize + 15 minutes)
Category: Breakfast
Method: instant pot, stovetop
Cuisine: American