Skip to main content New<> this month
Get the Allrecipes magazine

Steel-Cut Oats with Pumpkin and Spice (Overnight Method)

Rated as 4.6 out of 5 Stars

"These nutty oats are enriched with the flavor of pumpkin pie. Serve with a splash of milk, honey, or pure maple syrup and a sprinkling of toasted walnuts and you have a delicious, hearty, healthy breakfast! This will last up to a week in your fridge."
Added to shopping list. Go to shopping list.


8 h 19 m servings 163
Original recipe yields 4 servings (4 cups)


{{model.addEditText}} Print
  1. Combine water and salt in a saucepan; bring to a boil. Mix oats, pumpkin puree, and pumpkin pie spice into boiling water; return liquid to a boil. Boil oatmeal for 1 minute; remove from heat and cover saucepan with a lid.
  2. Place oatmeal in the refrigerator and chill, 8 hours to overnight.
  3. Stir oatmeal; heat in the saucepan over low heat, stirring constantly, until heated through, about 5 minutes.


  • Cook's Note:
  • I store this in my fridge and reheat a single portion as needed. You can reheat in a microwave-safe bowl in the microwave for 1 1/2 minutes.

Nutrition Facts

Per Serving: 163 calories; 2.7 30.1 5.4 0 371 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

i am the submitter of this recipe. i noticed that AR made up their own part of the directions. DO NOT STORE IT OVERNIGHT IN THE FRIDGE. As one reviewer did, she did not get the proper consistenc...

1-10-2017 I must admit these oats were a happy surprise. I haven't had much luck with "overnight" steel-cut oats. They never seem tender enough. These tasted great! Not crunchy, but just enough ...

I loved it, I did what the maker of this recipe did and left it in the pan overnight, and then heated it up on low. It came out delicious with milk, honey, and a little bit of cinnamon. I used...

These turned out beautifully left sitting on the stove overnight as the submitter suggested. They were just very bland for me. I may try them again adding vanilla and brown sugar. I served wi...