Pumpkin Spice Steel Cut Oats

I have never had a pumpkin spice latte.  I genuinely don't like the taste of sweetened coffee, so I don't think I'd like it.  I do love me a good pumpkin pie though!  When I make pumpkin pies over Thanksgiving, my (guilty) treat is having it cold for breakfast.  That is why when I saw this recipe for pumpkin spice steel cut oats in the Bon Appetit Food Lover's Cleanse cookbook, I knew it was a safe bet to make a week's worth before I even tried it.

I've experimented a bit in the past with healthy "pumpkin spice" recipes in the past and TBH have never felt like it was anywhere close to the true pumpkin pie experience.  But I've made multiple recipes from this cookbook since getting it over the holidays and it hasn't let me down yet, so I decided to give it a go!

I'll be giving the recipe for the amount I made, and the tweaks I made to the recipe (I am known to be heavy handed with spices in general).  

This is 4x the (1-serving) recipe, and it lasted me for 5 breakfasts.  I found that after eating a 1-cup serving of it in the morning, I was satisfied but not full (which I like in the morning), and I had no temptation for an after dinner snack (which is unusual for me).

I hope you like this as much as I do!!


Dr Kaleigh


Pumpkin Spice Steel Cut Oats


1 cup dry steel cut oats

1 cup pumpkin puree 

1 Tbsp coconut oil

2 generous tsp grated fresh ginger

1.5 tsp cinnamon

1/2 tsp cloves

1 cup milk of your choice

2 Tbsp maple syrup

1/2 tsp salt

optional: chopped pecans to serve


1. Bring 4 cups water to boil.

2. Add 1 cup dry steel cut oats, and simmer for 20 minutes.

3. Melt coconut oil in small pot over medium heat.

4. Add in pumpkin puree, and spices and stir until smooth, and pumpkin darkens a bit (around 2 minutes).

5. Once oats are finished, add pumpkin puree, milk, maple syrup and salt and stir to mix.

6. Taste and add extra cinnamon, maple syrup and salt to taste.

7. Serve alone or with chopped nuts.


Makes 4-5 servings.