Easy Pumpkin Oatmeal

This cozy fall breakfast pumpkin oatmeal is a breeze to whip up and makes for a seriously delicious and hearty way to kickstart your day. Plus, it's a great opportunity to use up any leftover pumpkin puree you might have.

Pumpkin Oatmeal

Canned pumpkin is a real kitchen superhero - super versatile and a great way to add extra goodness to your meals, whether you're cooking for the little ones or yourself.

My kids absolutely love this pumpkin banana bread, healthy pumpkin muffins, pumpkin oatmeal pancakes, and pumpkin balls.

We eat oatmeal at least 3 times a week for breakfast and this pumpkin oatmeal is a favorite all year round, but especially in the fall.

With only five ingredients and a quick 10-minute prep time, you can easily tailor it to your liking by adding your favorite toppings. It's great for meal prep too. Simply reheat and enjoy a warm bowl of oatmeal on busy mornings.

Related: Healthy Pumpkin Recipes

Jump to:

• Pumpkin Oatmeal
• Ingredients
• Step-by-Step Instructions
• Substitutions and Variations
• Tips for Success
• Serving Suggestions
• Storage
• More Oatmeal Recipes
• Pumpkin Oatmeal

Ingredients

• Oats - rolled oats or old-fashioned oats will work best.
• Pumpkin puree - be sure to use canned pumpkin puree, NOT pumpkin pie filling! It's a great source of vitamin A and fiber. You can also use homemade pumpkin puree.
• Milk - adds a creamy texture and richness to the oatmeal as well as a healthy dose of protein, fat, and calcium. I like to use whole milk (especially for toddlers) or full-fat canned coconut milk.
• Pumpkin pie spice - use store-bought blend or make your own, which I share in my healthy pumpkin cookies recipe. You can also just use cinnamon if it's all you have.
• Salt - will bring out all the flavors.

Step-by-Step Instructions

1. Add oats, milk, water, pumpkin puree, pumpkin pie spice, and a pinch of salt to a medium saucepan and bring to a boil.
2. Reduce heat and simmer, stirring occasionally, for 8-10 minutes.

Substitutions and Variations

• Gluten-free? be sure to look for the certified gluten-free oats
• Dairy-free? you can use any of your favorite milk, like unsweetened almond milk, oat milk, or coconut milk
• Nut-free? instead of topping with pecans or walnuts, sprinkle some pumpkin seeds, hemp seeds, or chia seeds.
• Instant or quick cooking oats - use less liquid and shorter cooking time.
• Steel-cut oats - add more liquid and cook for longer. Here's how to cook steel cut oats 4 ways.

Tips for Success

• I personally love the combination of milk and water but feel free to adjust according to your preference.
• Be sure to stir the oats occasionally to prevent the them from sticking to the bottom of the pot.

Serving Suggestions

Customize this delicious fall breakfast with any of these toppings:

• Nuts - add some crunch and healthy fats by sprinkling chopped nuts like pecans, walnuts, or almonds on top.
• Seeds - chia seeds, flaxseeds, or pumpkin seeds (pepitas) provide extra fiber and omega-3 fatty acids.
• Fresh fruit - top with sliced bananas or apples.
• Dried fruits - raisins, cranberries, or chopped apricots.
• Maple syrup - drizzle pure maple syrup for sweetness and a rich, caramel-like flavor.
• Yogurt - a dollop of Greek yogurt or regular yogurt can add creaminess and a tangy contrast.
• Chocolate chips - the combination of chocolate and pumpkin is delightful!
• Nut butter - drizzle almond butter, peanut butter, or cashew butter over your oatmeal for added richness and creaminess. Use sunflower seed butter for a nut-free alternative.
• Granola - add some crunch with a sprinkle of your favorite granola. Here's a homemade no added sugar granola you must try!

Storage

Transfer to an airtight container or mason jars and refrigerate for up to 5 days.

Reheat in the microwave (in 30 second intervals) or on the stovetop over low heat with a splash of milk or water.

More Oatmeal Recipes

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