Make-Ahead Breakfast: Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal |

Yep, I said pumpkin. Are you ready for this?

I’m getting a super-head-start on pumpkin this year because (1) I still have cans of pumpkin leftover from last year’s pumpkin mania, (2) yum!, and (3) it’s a great excuse to feed my kids squash before noon.

Since this is the first pumpkin recipe to come out of the K&B Kitchen, I thought we should chat about the whole fresh pumpkin vs. canned pumpkin thing. I have used both of them, and for most recipes—sweet ones, in particular—I think the easier option (canned, of course) is great. Especially when you can find organic BPA-free canned pumpkin puree at your local grocery store, as I can. If you aren’t that lucky, or if you happen to have a nice little pie pumpkin, a big cleaver, a powerful blender, and the better part of an entire day, you might want to go the fresh pumpkin route. For some savoury recipes (like this pasta, which I can’t recommend highly enough), fresh pumpkin might also be a better option.

Canned pumpkin works really well in this recipe for pumpkin and spice-spiked steel cut oatmeal. We eat oatmeal at least a few times a week in our house—spring, summer, fall, winter—but I like to switch it up with seasonal variations. This version is perfect for the crisp pre-fall mornings we’ve been experiencing around here, and will carry you through until spring, or until you get sick of pumpkin, whichever comes first.

Pumpkin Spice Oatmeal |

The best part about this oatmeal is you can whip it up before you go to bed, and wake up to pumpkiny magic in the morning. Huzzah.

The recipe uses only part of a can of pumpkin puree. You can refrigerate or freeze the remainder and use it in a second batch of oatmeal, or in some pumpkin spice buckwheat pancakes (recipe coming soon!).

Make-Ahead Pumpkin Spice Oatmeal

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings


  • 1 cup steel cut oats
  • 1 cup coconut milk
  • 2 1/2 cups water
  • Pinch of sea salt
  • 1 teaspoon cinnamon or pumpkin pie spice
  • 3/4 cup canned pumpkin puree
  • 1/4 cup millet (optional)
  • 2 tablespoons shelled pumpkin seeds (optional)
  • Milk and pure maple syrup, for serving


  1. Combine the coconut milk and water in a small saucepan, and bring to a boil.
  2. Add the steel cut oats and salt, and let it cook for one minute.
  3. Turn the heat off, cover the pot and leave the oats overnight.
  4. In the morning, stir in the pumpkin puree and spices, and reheat the oatmeal, stirring frequently, over medium-low heat.
  5. (Optional) Toast the millet and pumpkin seeds in a small skillet set over medium heat.
  6. Serve the oatmeal topped with the toasted millet and seeds, maple syrup and warm milk.


I find the combination of coconut milk and water to be the perfect one for cooking oatmeal. It leaves the oats rich and perfectly creamy. But you could use water alone, or any combination of dairy/non-dairy milk and/or water that you prefer.

Pumpkin pie spice is a combination of ginger, nutmeg, cinnamon and allspice, and while it adds great depth and flavour to this oatmeal, some kids might turn their nose up at it. If yours do, or if you simply don't have pumpkin pie spice lying around, cinnamon alone is a perfectly good and awesomely flavourful substitute.

It is essential to serve this with a bit of sweetener. The oatmeal just doesn't taste pumpkiny without it. I like maple syrup, but honey, brown sugar or agave will do the trick.

Refrigerate leftovers in an airtight container. They will keep for several days and can be reheated in the microwave with a bit of milk.



29 Responses to Make-Ahead Breakfast: Pumpkin Spice Oatmeal

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