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Winter Breakfast Bowl with Pumpkin Spice Steel Cut Oats // JustineCelina.com


My Winter Breakfast Bowl with Pumpkin Spice Steel Cut Oats combines warming spices with my favourite seasonal superfoods. Homemade Pumpkin Puree subtly flavours the steel cut oats, while a splash of coconut cream adds richness and decadence. This breakfast bowl is a harmonious medley of textures, colours, flavours and aromas -- it's a true delight to the senses! I've also included instructions on how to layer it in a mason jar, so you can make it the night before and take it to go in the morning. Put on your favourite cozy sweater and treat yourself to a comforting, nourishing winter breakfast!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Justine


Steel Cut Oats

  • 1 cup gluten-free steel cut oats
  • 3 cups water (for cooking the steel cut oats)
  • 1 vanilla bean
  • 1/2 cup organic pumpkin puree (I have a homemade recipe!)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 tbsp coconut sugar

Breakfast Bowl

  • 1 banana
  • 1 apple
  • 1 persimmon
  • 1/2 cup pomegranate arils
  • 1/4 cup almonds
  • Splash of coconut cream


  1. Prepare your steel cut oats according to the directions on the package, adding the vanilla bean into the pot to simmer with the oatmeal.

  2. Once the oatmeal is cooked, remove from heat and stir in pumpkin puree, spices and coconut sugar.
  3. Add a portion of oats to a bowl with splash of coconut cream. Then top with fruit, almonds and a dash of cinnamon.
  4. Serve and enjoy!

Recipe Notes

Take it to go! To layer the breakfast bowl in a mason jar, start by spooning the steel cut oat mixture into the bottom of the jar, followed by coconut cream and fruit. Top with almonds. Seal the jar and refrigerate overnight, or for up to 3 days.