Pumpkin oatmeal is a warm, comforting breakfast that feels like a hug in a bowl, especially on a crisp fall morning.
It’s creamy, full of flavor, and comes together with just a handful of pantry staples.
I started making this when I wanted something quick but still felt like a treat on autumn mornings. Now It’s become one of my favorite hot breakfasts .
Soft creamy oats, real pumpkin puree, and just enough sweetness, all tied together with my homemade pumpkin spice blend.
If you love a hearty breakfast porridge or you’re always on the lookout for new pumpkin recipes, this one might become a regular for you too.
Table of Contents
What’s great about this oatmeal flavor!
- Tastes like fall in a bowl: With pumpkin puree and warm spices, this oatmeal brings all the cozy seasonal flavors.
- Quick and easy: Ready in under 15 minutes, making it great for busy mornings.
- Rich in fiber: Packed with fiber from oats and vitamins from pumpkin.
- Customizable: Add nuts, dried fruit, I used Craisins (dried cranberries) or a swirl of nut butter to make it your own.
Ingredients
- Old-fashioned rolled oats: These cook quickly and create a creamy texture. Quick oats can also be used.
- Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling. Homemade or storebought is fine. You can use the rest for pumpkin spice buns or pumpkin spice scones after making your oatmeal.
- Milk: Any milk works here, dairy or non-dairy like almond or oat milk.
- Sweetener of choice: choose from brown sugar, honey or Maple syrup to some sweetness to the oatmeal.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves adds the signature flavor.
- Vanilla extract: A small splash adds warmth and depth.
- Salt: Just a pinch enhances all the flavors.
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- Medium pot
- Cooking spoon
How to make pumpkin oatmeal
Scroll down this page for a printable recipe card with the amount of ingredients and recipe instructions.
Step 1, Mix the base: In a medium saucepan, combine the pumpkin puree, milk, brown sugar, pumpkin pie spice, vanilla, salt and oats. Stir everything together.
Step 2, cook: Place the saucepan over medium heat and cook on medium heat for 4 to 6 minutes stirring often, until it thickens and the oats are soft.
Step 3, Finish and serve: Stir in the Craisins, remove from heat and divide into bowls. Add a splash of milk if you like it a little creamier. Sprinkle with extra brown sugar and a handful of toasted pepitas before serving.
Serve with
- A warm mug of coffee or chai tea
- A dollop of Greek yogurt for added protein.
- Fresh apple slices or pears for a refreshing bite.
- Pecans or craisins
How to store and reheat
I rarely have leftover oatmeal because I make the amount my family needs at a time. However if you do have leftovers or want to make a larger quantity ahead of time for busy mornings, store in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave with a splash of milk to loosen the texture.
FAQs
Yes, but they’ll need a longer cook time and more liquid. The texture will also be chewier.
Absolutely! Just use your favorite non-dairy milk and maple syrup or agave as a sweetener.
Yes! Pumpkin oatmeal stores well and reheats beautifully, making it a great meal prep option.
Tips
- Stir often to prevent sticking as oatmeal thickens quickly.
- Adjust the sweetness to your taste with more or less honey, sugar, maple syrup or monkfruit.
- Don’t skip the pinch of salt, it really enhances the flavors.
Pumpkin oatmeal is a simple, comforting way to bring fall flavors to your breakfast table.
Whether you’re craving a nourishing breakfast porridge or searching for new pumpkin recipes, this one is cozy, quick, and easy to love.
Happy cooking!
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Cozy pumpkin oatmeal recipe
Equipment
Ingredients
- 2 cups old-fashioned rolled oats
- 3 cups milk (plus more for serving)
- ½ cup pumpkin puree
- ½ cup Craisins substitute with Raisins (optional)
- ¼ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
For serving
- Pepitas (Toasted pumpkin seeds)
- Pecans
Instructions
- In a medium saucepan, stir together the pumpkin puree, milk, brown sugar, pumpkin pie spice, vanilla, salt and oats.
- Set the pan over medium heat and bring the mixture to a gentle simmer.
- Let it cook for 4 – 6 minutes, stirring often, until the oats are tender and the mixture is thick and creamy.
- Stir in the dried cranberries or raisins if using and turn off the heat.
- Spoon into bowls and top with a splash of milk, a sprinkle of brown sugar, and a handful of toasted pepitas or more Craisins.
Notes
- Old-fashioned rolled oats work best for a creamy texture. Quick oats will cook faster but result in a softer consistency.
- Any milk works here; dairy, almond, oat, or soy. Use what you like or have on hand.
- Adjust the brown sugar to taste or swap in maple syrup or honey if preferred
- Add-ins: Try chopped apples, bananas, or a swirl of almond butter for extra flavor and texture.
- Make-ahead tip: This oatmeal reheats well! Store leftovers in the fridge and add a splash of milk when warming it up.
