Go Back

Pumpkin Chai Steel Cut Oatmeal

This Pumpkin Chai Steel Cut Oatmeal is so easy to make, and bursting with the warm, spicy-sweet flavors of fall. Added bonus? It's gluten-free and vegan!

Servings 4


  • 2 cups plain, unsweetened almond milk
  • 1 1/2 cups water
  • 2 chai tea bags regular or decaf
  • 1 Tablespoon coconut oil or butter, if not vegan
  • 1 cup steel cut oats
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/4 teaspoon kosher salt
  • toppings of choice, like maple syrup, toasted coconut, pumpkin seeds, granola, dried fruit, or toasted nuts!


  1. Bring the almond milk and water to a simmer in a medium saucepan. Remove from the heat, add the tea bags, and let stand for 5 minutes.

  2. Meanwhile, melt the olive oil in a small skillet over medium heat. Add the oats and cook, stirring, until toasted and nutty, 2-3 minutes. Set aside. 

  3. Remove and discard the tea bags. Bring the almond milk mixture back to a simmer over medium heat. Whisk in the pumpkin and salt. Stir in the oats. Simmer, stirring frequently, until the oatmeal is thick and chewy-tender, 25-30 minutes. Serve with toppings of choice!

Recipe Notes

To make this in a slow cooker: After step two, combine everything in a slow cooker and cook on low 4 hours. (You can do this overnight, and then just leave it on warm until you wake up.)

To make ahead and reheat:  You can make this ahead and then reheat it in a small saucepan with an extra splash of almond milk or water.