The Easiest Pumpkin Oatmeal Recipe
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!
Servings: 5 servings
Calories: 239kcal
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.
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 388mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5270IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 2mg
