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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.

A close up shot of cooked pumpkin oatmeal with milk and pecans.
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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

Ingredients

All the ingredients laid out on a white background.
  • 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

All the ingredients for oatmeal in a pot.
  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

Scooped oatmeal with milk in a white bowl.

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.
  • Crushed graham crackers – you have to try this homemade graham cracker recipe!
  • 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

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 7 votes

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.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 2
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Ingredients 

  • 1 cup rolled oats (100g)
  • 3/4 cup milk of choice
  • 3/4 cup water
  • 1/2 cup pumpkin puree (120g)
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1/4 teaspoon salt

Stir-ins (optional but recommended)

  • 1-2 tablespoons maple syrup or honey
  • nuts or seeds
  • chocolate chips
  • Greek or regular yogurt
  • crushed graham crackers
  • fresh or dried fruits

Instructions 

  • To a medium sauce pan, add all the ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 8-10 minutes, until the oats are softened.
  • Serve warm, topped with your favorite toppings.

Notes

  • 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.

Nutrition

Calories: 211kcal | Carbohydrates: 35g | Protein: 8g | Fat: 5g | Cholesterol: 7mg | Potassium: 364mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9631IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 7 votes (5 ratings without comment)

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Recipe Rating




3 Comments

  1. 5 stars
    Really yummy, satisfying oatmeal. I added golden raisins towards the end and cooked them until they softened/plumped up nicely. I served with some diced up banana but next time I will try cooked apples like another review. Great idea! 🙂

  2. 5 stars
    Wanted to use the last bit of pumpking puree we’ve had from the fall season and this was so easy and delicious to throw together, added on some cooked apples for some texture and my 14 month old was a fan. Cleaned out his bowl!