On the first cool morning of fall, I always find myself reaching for a recipe that warms both the kitchen and the heart. Pumpkin oatmeal does just that; it simmers on the stove in minutes, filling the house with the scent of cinnamon and nutmeg, while giving you a wholesome breakfast that feels as special as a holiday morning.
It’s the kind of breakfast dish I like to share when family visits or when I want to set the tone for a warm, cozy, stress-free day.
Pumpkin Oatmeal 🍂
This pumpkin oatmeal is creamy, nourishing, and easy to make in minutes, which means less stress and more cozy moments around the table. The pumpkin purée gives it a velvety texture and a boost of nutrients, while warm pumpkin pie spices make it taste like a slice of pumpkin pie for breakfast. It’s also budget-friendly, make-ahead friendly, and endlessly customizable with your favorite toppings. Whether you’re hosting a holiday brunch or meal prepping for the week, this is a breakfast everyone will look forward to.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Oats: Old-fashioned rolled oats give the perfect texture. Quick oats will be softer and mushier, and steel-cut oats will need more liquid and time.
- Pumpkin Purée: Use 100% canned pumpkin, not pumpkin pie filling.
- Milk: Any works! I like unsweetened almond milk, but oat, soy, or regular dairy milk are great.
- Brown Sugar: Light or dark, or swap for maple syrup, honey, or even mashed banana for natural sweetness.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves. Use store-bought or homemade. Be sure to check out my four varieties of homemade pumpkin spice mixes.
- Vanilla Extract: A splash of warmth and depth.
- Pepitas (Pumpkin Seeds): For crunch on top. Toasted nuts or sunflower seeds also work.
How To Make Pumpkin Oatmeal
Mix and Heat
In a medium saucepan, whisk together water, milk, pumpkin purée, brown sugar, pumpkin pie spice, and salt. Heat over medium-high until boiling.
Stir in 1 cup old-fashioned oats. Reduce heat to medium-low and simmer for 6–8 minutes, stirring occasionally, until thick and creamy.
Finish with Vanilla
Remove from heat and stir in 2 teaspoons vanilla extract.
Serve: Divide into bowls and top with pepitas, a splash of milk, extra brown sugar, and a sprinkle of pumpkin pie spice. I like to serve mine with a drizzle of maple syrup and a little extra cream when I’m feeling indulgent.
Variations, Substitutions, and Recipe Tips
Gluten-Free: Use certified gluten-free oats. Everything else is naturally gluten-free.
Dairy-Free/Vegan: Use plant-based milk and sweeteners.
Low-Sugar: Use less sugar or natural alternatives like monk fruit, stevia, or honey.
Flavor Boosts: Add a nut butter, chocolate chips, or shredded coconut.
Add-Ins: Try bananas, berries, pecans, or yogurt.
Substitutions: Use cooked sweet potato or butternut squash instead of pumpkin.
Tips: Stir often, adjust liquid for creaminess, and double-batch for the week. That way all you have to do is heat it up in the microwave.
Yes! Mix ingredients in a jar and refrigerate overnight. Enjoy cold or warmed.
Hospitality Challenge: Host An Oatmeal Bar
Here is a fun and unique way to host a brunch: set up an oatmeal bar. It’s a comforting, customizable, crowd-pleasing, and easy idea for practicing biblical hospitality in a simple and soul-nourishing way. Hosting an oatmeal bar gives guests freedom to build a bowl they love while inviting them to linger, chat, and connect over warm bowls and generous toppings.
Here are a few topping ideas to set out on your oatmeal bar:
- Fruits (Fresh & Dried): strawberries, blueberries, raspberries, sliced bananas or apples, dried cranberries, raisins, chopped dates or sautéed cinnamon apples or pears.
- Nuts & Seeds: Chopped walnuts, pecans, almonds, sunflower seeds, chia seeds, flaxseed, pumpkin seeds (toasted for crunch)
- Sweeteners & Spices: coconut flakes, chocolate chips, brown sugar, maple syrup, honey cinnamon, nutmeg, and pumpkin spice.
More Brunch Recipes To Try
- Cozy Apple Pie Filled Cinnamon Rolls Bake (5-Minute Prep)
- Ooey Gooey Sticky Buns Recipe (Using Frozen Dough)
- Easy Copycat Recipe for Egg Bites at Starbucks
- Bakery-Style Orange Cranberry Muffins with Crumb Topping
- Easy Sourdough Discard Biscuits: Flaky and Buttery
- Fluffy 7-Up Biscuits (Only 4 Ingredients!)
- The Foolproof Way to Bake 2 Ingredient Biscuits
This pumpkin oatmeal is the cozy breakfast you’ll want on repeat, perfect for holiday brunch or weekday mornings. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Cozy Pumpkin Oatmeal
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Ingredients
- 3/4 cup water
- 1 cup milk, or unsweetened almond milk + extra for serving
- 1/3 cup pumpkin puree pure
- 1/4 cup brown sugar, + extra for serving
- 1 teaspoon pumpkin pie spice, + extra for topping
- 1/4 teaspoon salt
- 1 cup old-fashioned oats, uncooked, gluten-free
- 2 teaspoons vanilla extract
- 2 tablespoons pepitas, pumpkin seeds for topping
Instructions
Mix and Heat
- In a medium saucepan, whisk together water, milk, pumpkin puree, brown sugar, pumpkin pie spice, and salt.3/4 cup water, 1 cup milk, 1/3 cup pumpkin puree pure, 1/4 cup brown sugar, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt
- Heat the mixture over medium-high until it comes to a boil.
Cook the Oats
- Stir in the oats, then reduce the heat to medium-low. Simmer for 6–8 minutes, stirring occasionally, until the oatmeal thickens to your desired consistency.1 cup old-fashioned oats
- Remove the saucepan from the heat and stir in the vanilla extract.2 teaspoons vanilla extract
Serve
- Divide the oatmeal into two bowls. Top with pepitas, a splash of milk, a sprinkle of brown sugar, and a dash of pumpkin pie spice.2 tablespoons pepitas
Gina’s Notes and Tips
Storage & Reheating
- Room Temp: Keep on the counter for up to 2 hours. I don’t recommend letting it sit longer since the pumpkin adds extra moisture that can spoil quickly.
- Fridge: Store leftovers in an airtight container for up to 4 days. I like to portion into single-serve jars so breakfast is grab-and-go.
- Freezer: Freeze in portions for up to 3 months. Lay flat in freezer bags or use freezer-safe containers. Thaw overnight in the fridge so the texture stays creamy.
- Reheat: Add a splash of milk before reheating. Microwave 1–2 minutes, stirring halfway, or warm gently on the stovetop. Stir in extra pumpkin spice or a drizzle of maple syrup to freshen up the flavor.
