Are you sick of pumpkin yet? Or just getting started?
This clean eating pumpkin pie oatmeal recipe is one of my favorite things for breakfast in the fall. Pumpkin is one of those emotional foods that reminds me of crisp, cool autumn air, cinnamon yumminess, and the approaching holiday season. You already know that Oatmeal is my go-to breakfast, so combining the two is like heaven.
My method for cooking the steel-cut oats is a little unusual. I prefer the texture of steel-cut oats, but they do take longer to cook. I don’t know about you, but I don’t have time to sit and watching a boiling pot of oatmeal, and I’ve had more than one pot that has boiled over. Instead of bringing them to a boil and watching the pot for 20 minutes, I bring them to a boil, then turn off the heat, cover the pan, and leave them for about 45 minutes. When I come back, I give them a quick stir to keep them nice and creamy. After they’ve cooled, I divide them up into serving sizes in pint size jars. This leaves some room at the top for any extra toppings you want to add, but also makes them easy to grab and go if necessary. I always cook 1 3/4 cups of oats with 4 cups of water.
To turn the plain oats into pumpkin pie oatmeal, follow the recipe below.
- 3/4 cup cooked steel-cut oats
- 1/4 cup pumpkin puree (I used canned)
- 1/4-1/2 tsp. pumpkin pie spice
- 2 tsp coconut oil
- 2 tsp honey
- 2 T. chopped pecans (optional)
- Mix the oats, pumpkin, and spices and reheat until warm.
- After heating add coconut oil and stir in oatmeal until it's melted.
- Serve drizzled with honey and topped with pecans.
- Can be served with almond milk, if desired.
- 2 Servings
- Oatmeal & Pumpkin Puree - 1 Yellow
- Coconut Oil - 1 tsp.
- Nuts - 1 Blue
Join the Conversation
What’s your favorite way to eat oatmeal? Do you have any fun pumpkin recipes you’ve made this year? Feel free to leave links to your favorites in the comments.
For more information about clean eating and other clean eating recipes, be sure to check out the Clean Eating resource page.
Pumpkin puree would be a purple container, according to Autumn. 🙂
Also, you’re using 1 tablespoon of coconut oil and honey for two servings, but only counting 1 tsp. per serving and not counting the honey at all?
You’re right, I have heard Autumn say that pumpkin puree is a purple. But for this recipe, to make counting easy, and because it only ends up being 1/4 of the yellow container, it’s easier to just lump it in with the yellow. Although, if you wanted to count it as purple instead, it would be 1/8 of a purple. I prefer to make things easy, and macronutrient-wise, it’s not going to make a difference either way.
I adjusted the recipe to be 2 tsp. of coconut oil and honey (or 1 tsp. per serving.) I honestly don’t usually measure it and just put some in. It’s a small enough amount of honey that I don’t worry about it.
I personally follow the program pretty closely, but I don’t worry about every little thing because that would drive me crazy (like calorie counting does) and make me not follow the program. I realize that’s a slippery slope for some people because they start adding in this and that and thinking it’s okay. I’ve lost 80 pounds on the program so far, so it’s working for me, but everyone needs to determine what is best for themselves. 🙂
Thanks for stopping by!
I love pumpkin and I’m super excited to try this recipoe. I will give you feedback when I fix it. Thanks for the recipe.
What is the serving size for 1 serving?
Thanks