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Enjoy a bowl of old-fashioned oats cooked in a mixture of milk, pumpkin puree, and pumpkin spice with all the best toppings for a hearty fall breakfast! Pumpkin Oatmeal is easy to make, nutritious, and is wonderfully filling.
Why this recipe is so great:
- Healthy – Everyone knows oatmeal is a great choice for breakfast, but there are many health benefits of adding pumpkin to your diet.
- Feel full longer – Oatmeal on it’s own doesn’t usually carry me through the morning, but because pumpkin is so full of fiber, it helps keep you feeling full, longer.
- Pumpkin spice flavor! You can’t get much more true to that pumpkin spice flavor than actually eating pumpkin and pumpkin spice. This fall inspired oatmeal is full of those flavors we crave this time of year!
Exact quantities are listed in the recipe card below, but here is a summary.
- Milk and water – If you’re used to cooking oatmeal in just water, try using a combination of milk + water. The result is a richer, creamier oatmeal. You can also substitute with a dairy free milk if you’re looking for a vegan recipe.
- Old-fashioned oats – My kids call them chewy oats. You can also use steel cut oats, however I find the old-fashioned oats have the best texture in pumpkin oatmeal.
- Pumpkin Pie Spice – This is found as a mixture at most grocery stores or you can make your own. I also recommend throwing a cinnamon stick in if you have one.
- Pumpkin puree – Use canned pumpkin puree (not pumpkin pie filling) or you can roast a fresh pumpkin.
- Pinch of salt.
How to make Pumpkin Oatmeal:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Heat – Bring water, milk, pumpkin puree, pumpkin pie spice, and cinnamon stick (if using) to a gentle boil.
- Cook oats – Add oats, reduce heat, and cook until the oats are tender.
Recipe tips for perfect results:
- Amount of oats: When you’re cooking the oatmeal, 2 cups might not seem like enough when you first add them to the liquid, but they will expand! I added three cups (what you see in the photos) and it definitely created a very thick oatmeal.
- Storage: Pumpkin oatmeal stores really well. Make a big batch at the beginning of the week and enjoy each morning. Store in an airtight container in the refrigerator and reheat in in the microwave or stove top with additional milk.
- Toppings: Sweeten with pure maple syrup or brown sugar. Add a little crunch with candied pecans, raw walnuts, or pumpkin seeds. An extra dusting of pumpkin spice is always nice!
Other favorite pumpkin breakfast recipes:
- Pumpkin Bread
- Monkey Bread with Pumpkin Spice
- Cheesecake Pumpkin Muffins
- Pumpkin Buttermilk Pancakes
- Cinnamon Rolls – Pumpkin Spice version
- Pumpkin Banana Bread with Walnut Streusel Topping
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
- 1 1/2 cups whole milk can substitute with non-dairy beverage like oat or almond milk
- 1 1/2 cups water
- 1/4 teaspoon kosher salt
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 cinnamon stick optional
- 2 cups old-fashioned oats for really thick oatmeal, use 3 cups
- pecans, pumpkin seeds, currants, maple syrup, brown sugar, cream to serve as toppings
- Cook: Combine milk, water, salt, pumpkin puree, pumpkin pie spice, and cinnamon stick (if using) in medium sized saucepan. Bring to a boil over medium high heat.
- Simmer: Once liquid begins to boil, stir in oats and reduce heat to medium-low. Continue to cook until oats are tender and absorb all or most of the liquid.
- Serve: To serve, top with toppings and milk or cream.
Nutrition information is automatically calculated, so should only be used as an approximation.