Go Back
–+ servings
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.

Pumpkin Oatmeal

Print Recipe
Pumpkin oatmeal with pumpkin pie spice is a creamy stovetop breakfast ready in twelve minutes. Made with real pumpkin and warm spice, it's perfect for a fall morning or an easy make-ahead breakfast.
Course Breakfast
Cuisine American
Diet Gluten Free, Low Lactose, Vegetarian
Keyword comfort food, creamy, quick, spiced
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 3 servings
Calories 277
Author Gina Dickson

Ingredients

  • 3/4 cup water
  • 1 cup milk or unsweetened almond milk + extra for serving
  • 1/3 cup pumpkin puree canned, not pumpkin pie filling
  • 1/4 cup brown sugar plus extra for serving
  • 1 teaspoon pumpkin pie spice plus extra for topping
  • 1/4 teaspoon salt
  • 1 cup old-fashioned oats uncooked
  • 2 teaspoons vanilla extract
  • 2 tablespoons pepitas pumpkin seeds, for topping

Instructions

Mix and Heat

  • Whisk together the water, milk, pumpkin puree, brown sugar, pumpkin pie spice, and salt in a medium saucepan.
    3/4 cup water, 1 cup milk, 1/3 cup pumpkin puree, 1/4 cup brown sugar, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt
  • Heat over medium-high until the mixture comes to a full boil.

Cook the Oats

  • Stir in the oats, then reduce the heat to medium-low. Simmer for 6 to 8 minutes, stirring occasionally, until it's thick and creamy.
    1 cup old-fashioned oats
    A hand pours rolled oats from a white bowl into a pot of simmering liquid. A whisk and a checkered kitchen towel are nearby on a white countertop.
  • Remove the saucepan from the heat and stir in the vanilla extract.
    2 teaspoons vanilla extract
    A white saucepan filled with thick, orange-brown cooked lentils or dal sits on a white surface next to a checkered kitchen towel and a metal whisk.

Serve

  • Divide the oatmeal between 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: Store leftovers in an airtight container in the fridge for up to 4 days. Portioning into individual jars makes for a grab-and-go breakfast.
  • Reheating: Add a splash of milk before reheating. Microwave for 1 to 2 minutes, stirring halfway through, or warm gently on the stovetop. A little extra pumpkin spice or a drizzle of maple syrup freshens the flavor back up.
  • Freezing: Freeze in individual portions for up to 3 months. Lay flat in freezer bags or use freezer-safe containers, and thaw overnight in the fridge before reheating.
  • Substitutions: Dairy-free option: use your favorite unsweetened plant-based milk in place of dairy milk; no other changes needed.

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 237mg | Potassium: 363mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4371IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
QR Code linking back to recipe