This pumpkin oatmeal is creamy from both the whole milk and the natural starches from the steel-cut oats. Steel-cut oats naturally yield a creamier oatmeal than old-fashioned rolled oats, but this oatmeal can be made with either. If you don't have all the individual spices, pumpkin pie spice or chai spice will work in their place. To make this recipe vegan, simply swap the butter for 1½ teaspoons canola oil and the milk for almond milk.

Source:, July 2021


Credit: Fred Hardy

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Melt butter in a medium saucepan over medium heat. Add oats, ginger, cloves, nutmeg and 1/2 teaspoon cinnamon; cook, stirring often, until toasted and fragrant, about 2 minutes.

  • Add milk, pumpkin, salt and 3 tablespoons maple syrup, stirring to combine. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cook, stirring occasionally, until the oats are tender, about 30 minutes.

  • Divide among 4 bowls. Drizzle each evenly with the remaining 2 tablespoons maple syrup. Sprinkle with pecans and the remaining 1/4 teaspoon cinnamon.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

about 1 cup
404 calories; fat 15g; cholesterol 22mg; sodium 232mg; carbohydrates 58g; dietary fiber 7g; protein 12g; sugars 27g; saturated fat 5g; vitamin a iu 5971IU; potassium 327mg.