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!
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.
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.
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!
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.