As the cooler weather rolls in this pumpkin oatmeal recipe hits the spot. It has ton of pumpkin flavor, a touch of spice and sweetness- it'll warm you right up!
It's pumpkin season! The three most beautiful words and music to my ears.
Often overlooked and underrated, oatmeal is a quick satisfying meal for those busy weekday mornings. One of my go-to recipes is overnight oats - make a batch at the beginning of the week and have it all week long. But during the cooler weather, especially those mornings, I want something cozy and warm paired with the pumpkin flavor.
Why You'll Love This Pumpkin Oatmeal Recipe
- Keeps you full for hours
- Takes just 10 minutes start to finish
- Can customize your toppings
- Perfect for meal prepping
- Warm & cozy for cooler mornings
- Tons of flavor
Pumpkin Oatmeal Key Ingredients
Most of these are pantry staples to make this recipe:
- Oats: This recipe calls for old fashioned oats - not quick oats. Using old fashioned oats makes this oatmeal a bit heartier.
- Milk: You can use any milk that you prefer. I usually use oat milk since that's what we have on hand but I've use regular milk as well.
- Pumpkin Puree: We're using pure pumpkin puree for this recipe, not pumpkin pie filling which often sits next to pumpkin puree.
- Maple Syrup: This helps sweeten up the oatmeal just a bit and helps give another depth of flavor.
- Vanilla Extract & Spices: Adds a ton more flavor.
Let's Make Pumpkin Oatmeal
When I say this recipe is easy, it's EASY. There's only 3 steps to make this oatmeal- whether it's for that morning or prep for the week, you'll appreciate the ease.
- In a medium saucepan over medium-high heat, combine the oats and milk. Bring to a slow boil. Then, stir in the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, cloves and allspice.
- Reduce the heat to medium-low, simmer for 5-7 minutes, stirring constantly until the oatmeal thickens.
- Remove from the heat. Serve immediately with a splash of milk, nuts, etc.
Tips For Making This Oatmeal Recipe Ahead Of Time
What I love most about this recipe is the ease of making it ahead of time for busy mornings or snacks. Here's some tips:
- Separate the oatmeal into individual containers so you can grab one and go.
- The oatmeal can be eaten warm or cold- though if you prefer to eat it warm, use microwave-safe containers.
- Prior to warming them up, if you want creamier oatmeal, add 1-2 Tablespoons of milk.
Make This Oatmeal Your Own!
Do you want to customize this oatmeal? Go for it! Here are a few ways you can substitute or add more to this pumpkin oatmeal:
- Yogurt: Prior to eating, stir in ¼-1/3 cup of your favorite flavor of yogurt. I love adding in plain or vanilla yogurt.
- Milk: This recipe can use any type of milk, I often use oat milk, but you use your preferred milk.
- Oats: Use certified gluten-free oats if you need this recipe to be gluten-free. I find that Bob's Red Mill is one of the best brands for them.
- Nut Butter: Want added protein? Stir in some of your favorite nut butter.
- Toppings: Go crazy here, whether it's granola, nut butter, chia seeds, nuts, fruit etc.- really make it your own!
You Can Cook These In The Microwave!
Add the oats and milk to a microwave safe bowl. Microwave for ~2 minutes or until the oats are cooked through. Then, stir in the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, cloves and allspice.
More Breakfast Recipes To Try
Try these other easy breakfast recipes for busy weekday mornings:
- The Best Overnight Oats
- Easy Homemade Bagels
- Chocolate Peanut Butter Muffins
- Everything Biscuit Breakfast Casserole
- Banana Oatmeal
- 10-Minute Avocado Egg Toast
The Easiest Pumpkin Oatmeal Recipe
Description
Ingredients
- 2 cups old fashioned rolled oats
- 2 ⅓ cups milk
- ⅔ cup pumpkin puree
- 3 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- Optional Toppings: nuts, milk, granola, fruit etc.
Instructions
- In a medium saucepan over medium-high heat, combine the oats and milk. Bring to a slow boil. Then, stir in the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, cloves and allspice.
- Reduce the heat to medium-low, simmer for 5-7 minutes, stirring constantly until the oatmeal thickens.
- Remove from the heat. Serve immediately with a splash of milk, nuts, etc.
Notes
- Make Ahead Instructions: The oatmeal can be made stored in the refrigerator for up to 1 week. This is the perfect breakfast meal prep!
- Oats: If needing this recipe to be gluten-free, use certified gluten-free oats.
- Milk: Any type of milk can be used- I prefer to use oat or almond milk.
- Pumpkin Puree: This recipe calls for pure pumpkin puree, NOT pumpkin pie filling.
- Toppings: Add what you love or eat it plain- I usually top it with a splash of milk and nuts (either walnuts or pecans.)
- Microwave: Add the oats and milk to a microwave safe bowl. Microwave for ~2 minutes or until the oats are cooked through. Then, stir in the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, cloves and allspice.
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