This Pumpkin Oatmeal is a warm, creamy fall breakfast made with real pumpkin puree, rolled oats, and cozy spices like cinnamon and nutmeg. Ready in just 10 minutes, this easy pumpkin oatmeal recipe is high in fiber, naturally sweetened, and perfect for chilly mornings.
Ingredients
- 1 cup rolled oats
- 2 cups milk dairy or plant-based
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 –2 tablespoons maple syrup or honey
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger optional
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings:
- Chopped pecans or walnuts
- Pumpkin seeds
- Extra drizzle of maple syrup
- Dollop of yogurt
- Chia seeds or flaxseed
Instructions
- Cook Oats:
- In a medium saucepan, combine rolled oats and milk.
- Bring to a gentle simmer over medium heat.
- Cook for 5–7 minutes, stirring frequently, until oats begin to soften.
- Add Pumpkin & Spices:
- Stir in pumpkin puree, maple syrup (or honey), cinnamon, nutmeg, ginger (if using), vanilla extract, and salt.
- Continue cooking for 2–3 minutes until thick and creamy.
- Adjust Consistency:
- Add a splash of milk if oatmeal is too thick.
- Stir well until smooth and heated through.
- Serve:
- Spoon into bowls and add desired toppings.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Stir frequently to prevent sticking or scorching.
- Adjust sweetness to taste after cooking.
- Store leftovers in refrigerator up to 4 days.
- Reheat with a splash of milk to loosen texture.