Breakfast, kids

Autumn Harvest Pumpkin Steel Cut Oats 


My toddler loves this hot breakfast and enjoys helping me make it too! The texture is gritty and creamy with a soft crunch from the carrots and apple and nuts. The groats add even more of a lovely nutty crunch too. 

It’s gluten free, oil free, refined sugar free, whole food plant based vegan. Micronutrient dense and disease protecting.

    Ingredients used plus any additional options. 

    Buckwheat Groats

    Unrefined whole sugar option

    Store leftover pumpkin in a lidded container in fridge for yummy desserts or more Autumn Harvest Oats again! 

    One pot

    Simmer with lid. 

    Makes 2 Servings. Ready in 30 minutes.


    • 1 cup steel cut oats
    • 1 can coconut milk
    • 1/2 cup water (or brewed coffee!)
    • 1/4 cup pumpkin puree*
    • 1/4 cup crushed raw pecans
    • 2-3 thin carrots (skinned and diced = 1/2 cup)
    • 1 apple (skinned and diced)
    • 1/4 cup buckwheat groats (optional, sub for 1/4 cup more steel cut oats)
    • 1-2 Tbs Sweetener (i prefer sucanat or maple syrup or date paste/sugar)
    • 1/2 tsp pumpkin pie spice
    • 1/2 tsp cinnamon (i like ceylon. It’s disease protecting)
    • Sea salt (a pinch)

    Additional toppings options: unsweetned coconut flakes/shreds, raisins/currants/chopped dates, vegan dark chocolate chips. 

    * buy 1 can pumpkin puree and reserve the rest in a lidded container in the fridge for this PUMPKIN LOAF or this PUMPKIN CHIPOTLE CHILI for dinner)

    SUBSTITUTES: Can sub the pumpkin for unsweetened apple sauce or a small pureed banana. Can omit the pumpkin spice too if you aren’t a fan of that flavor profile, but i only use a tiny bit in this recipe so it’s more of an undertone and not the star. 


    1. Put all the ingredients (minus the pecans) in a medium sized pot and stir.
    2. Bring to a boil, stirring while you do so the bottom doesn’t burn. 
    3. Turn heat to low simmer and place lid on top. Cook for 18 minutes, stirring occasionally to prevent burning. 
    4. Take lidded pot off the heat and let sit 5-10 minutes to cook longer.
    5. Add toppings, more sweetener and plant milk if desired and ENJOY! 

    Prep Tip: 

    I set everything out the night before that didn’t need refrigeration. I skinned and diced my carrots and put in a lidded container in fridge til morning. Can do the same to your apple and toss in a light lemon juice bath to prevent browning. 



      I stored the leftovers in a lidded glass container in the refrigerator and they were still delicious the next day for a quick reheated breakfast. They weren’t mushy. They still had crunch and texture to them. Most likely from the buckwheat, carrots, and pecans! 

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