The night before, mix the steel cut oats with the milk and store in a sealable or airtight container, then place it in the refrigerator.The next morning take out the oats from the refrigerator and set aside. Now heat a small pot and once hot add the coconut oil and allow to warm up. Next add the pumpkin puree and all of the spices, give the ingredients a good stir and cook until the puree thickens up a bit -- about 4 to 5 minutes.
Now pour in the soaked oats and stir until well combined. Add the piloncillo and again give the oatmeal a good stir. Taste it and see if the oats need more sweetener or spices. Allow to cool slightly before serving. Served topped with nuts and a few grains of pomegranate if desired.
*If you'd like, you may use pre-made pumpkin pie spice seasoning instead of using all of the different spices called for. But do taste and adjust the amounts to your liking.