Cozy Pumpkin Oatmeal

A bowl of pumpkin oatmeal topped with pumpkin seeds, a swirl of cream, and a sprinkle of cinnamon sits on a white surface next to a spoon, a striped cloth, and small bowls of ingredients.

This pumpkin oatmeal recipe is a creamy, spiced breakfast made with oats, pumpkin, and warm spices. Ready in 10 minutes, it’s perfect for meal prep or a fall brunch. Serve with pepitas, fruit, or cream for a cozy, nourishing meal.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword comfort food, creamy, quick, spiced

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 416

Author Gina Dickson

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

Notes

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.

Nutrition