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.
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.
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
- 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.
- Add oats, milk, water, pumpkin puree, pumpkin pie spice, and a pinch of salt to a medium saucepan and bring to a boil.
- 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.
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!
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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- 1 cup rolled oats (100g)
- ¾ cup milk of choice
- ¾ cup water
- ½ cup pumpkin puree (120g)
- 1 teaspoon pumpkin pie spice (or cinnamon)
- ¼ 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
- 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.
- 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.