Recent pumpkin projects leave you with an odd amount of leftover pumpkin puree lingering in the can? Time to make Pumpkin Oatmeal! This recipe makes two tidy servings, you can cook it on your stove, in your microwave, or even turn it into cold pumpkin overnight oats in your refrigerator, and it is spiced just right.
It’s been harder for me to pull myself out of bed the last few days.
Now that the sun is rising later and the mornings are growing chilly, I find myself craving warm and cozy meals to start off my day. This pumpkin oatmeal perfectly suits that mood.
While I love to meal prep with a big batch pumpkin oatmeal recipes like these hot slow cooker Pumpkin Overnight Oats and this Pumpkin Baked Oatmeal, sometimes these larger-scale recipes feel like too much of a quantity commitment. Even more often, I wake up hungry and don’t feel like spending more than a few minutes preparing breakfast.
This speedy pumpkin oatmeal recipe is a different tale. If you’re looking for the perfect bowl of easy pumpkin oatmeal to whip up on a weekday morning, this is that recipe!
Having a bowl these last few mornings has completely transformed my mood from “Booo, it’s cold and dark, and I wish I were in bed” to “What a happy, cozy day! I love fall!” (Then Sweet Potato Cookies will make you love fall at the end of the day.)
Pumpkin puree is healthy, so in addition to being the equivalent of having someone hand deliver you a cozy blanket to wrap yourself in at the breakfast table, this pumpkin oatmeal is a wholesome, feel-good way to begin your morning.
The health benefits of pumpkin include vitamins (vitamin A, vitamin C, vitamin E), antioxidants, fiber, folates, and more!
Oatmeal is high in fiber and whole grains. This pumpkin oatmeal is poised to keep you full and nourished, and if that isn’t a compelling enough reason to make it, it is absolutely delicious.
The spices are just the ratio to make pumpkin the star, a touch of maple syrup adds a subtle, welcome sweetness (just enough, not too much), and you can gussy it up any which way you choose.
This recipe makes two servings. The second one you can share with your roommate or reheat the next day (this oatmeal is great leftover), and you can certainly scale up the recipe if you are feeding a larger group.
5 Star Review
“Made the stovetop version today on a whim for breakfast and loved it! My husband, who would be a little picky when it comes to oatmeal, also really loved it. We went with dried cranberries, walnuts, and fresh blueberries as toppings and it was perfect. Will definitely be making again!”— Katelyn —
How to Make Pumpkin Oatmeal
This recipe can be made on the stovetop, in the microwave, or as pumpkin overnight oats. You’ll only need a few ingredients to make it.
- Oats. For fast hot oatmeal breakfasts, I like rolled oats (also called old fashioned oats). Their texture is pleasantly chewy and far less mushy than quick oats or instant oatmeal (instant oatmeal should be banned; if you think oatmeal is bland and mushy, I’m willing to bet you’ve been eating instant oats.) They cook in two minutes in the microwave, so it’s not a big time commitment for the flavor payoff.
Steel cut oats are phenomenal, but since they take longer to cook (30ish minutes), for an easy pumpkin oatmeal recipe like this, rolled oats are the way to go. (For more info, see my recipe for perfect Steel Cut Oats; these banana Overnight Slow Cooker Steel Cut Oats and this overnight steel cut oats recipe are two other favorites.)
- Pumpkin. Our nutrient rich (delish!) oatmeal flavor-maker.
- Maple Syrup. Since pumpkin is bland, it does need a touch of sweetness to make the oatmeal tasty. I used a moderate amount; feel free to sweeten the oatmeal more to your taste (or drizzle some extra on top!).
- Cinnamon, Nutmeg, Ginger, and Allspice. These four spices make up what we often refer to as pumpkin pie spice. For this pumpkin oatmeal, since it calls for so few ingredients, I used my ideal amount of each.
For my personal pumpkin tastes, the ideal blend of pumpkin spice leans heavier on the cinnamon and ginger and lighter on the nutmeg and allspice. If you are in a hurry, you can swap pre-blended pumpkin pie spice. No allspice on hand? Some pumpkin pie spices use cloves.
- Milk. Any kind you like! I used unsweetened almond milk to keep it dairy-free. The richer the milk you use, the richer the oatmeal will be. You can also do a 50/50 blend of milk and water.
- Pinch of Salt. KEY to great-tasting oatmeal. If you’ve found oatmeal bland even after adding spices, you likely were missing salt.
To Make Pumpkin Oatmeal on the Stovetop
- Grab a small saucepan, and combine oats and almond milk. Bring it to a simmer over medium heat.
- When it’s simmering, add your pumpkin, maple syrup, and spices.
- Cook to desired consistency – just until your oats are soft but not mushy (about 2 minutes). Adjust spices as needed.
- Serve hot with your desired toppings. YUM!
To Make Pumpkin Oatmeal in the Microwave
- Grab a large microwave-safe large bowl (larger than you think you need), and add the oats and almond milk. Microwave on high for 2 minutes.
- Remove, and stir in your pumpkin, maple syrup, and spices. Adjust spices as needed.
- Add any desired toppings, and serve hot. Hello, tasty breakfast!
To Make Overnight Pumpkin Oatmeal
- Grab a container with a tight fitting lid, and add your oats, almond milk, pumpkin, maple syrup, and spices. Stir well.
- Cover and refrigerate for at least 8 hours or up to 4 days.
- Stir the oats before serving. Adjust spices as needed, and add any desired toppings. Enjoy every spoonful!
5 Star Review
“This was loved by the whole family yesterday and requested again this morning. A big hit!”— Melissa Papson —
More Healthy Pumpkin Oatmeal Recipes
Pumpkin and oatmeal are a natural pair. Don’t miss these other healthy pumpkin recipes that use them.
- Pumpkin Oatmeal Bars (with peanut butter, yum!)
- Pumpkin Chocolate Chip Bread with Oatmeal (you could also bake this one as Pumpkin Oatmeal Muffins)
- Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Toppings
The recipe is flexible, so feel free to adjust the spices and toppings to your taste.
- Nuts. Pecans and walnuts are my favorites. Be sure to toast them first for max flavor payoff.
- Almond Butter or Peanut Butter. Especially fantastic after a workout.
- Fresh Fruit. Bananas and blueberries are surprisingly yummy with pumpkin.
- Dried Fruit. Golden raisins and cranberries add a sweet, fall-appropriate touch.
- Half and Half. A splash makes this pumpkin oatmeal a true treat.
- Pumpkin Seeds. Add a delightful crunch, and drive home the pumpkin point.
- Chocolate Chips. For a sweet treat.
This pumpkin oatmeal has been making my mornings feel sweet and special. I hope it brings some pumpkin-spice-so-nice smiles to your daily wake up too.
If you try the recipe, please let me know in the comments how it goes. I always love to hear from you!
Frequently Asked Questions
As long as you use almond milk, or another plant-based milk, this recipe is vegan!
This healthy pumpkin oatmeal recipe is perfect for using up any leftover pumpkin puree you may have. But how old can that pumpkin puree be? Pumpkin puree should be stored in the fridge and used within 4 days. And it is safe to store opened canned foods in the container they came in, but they will taste better if you transfer them to a glass or plastic airtight storage container.
Absolutely! While oats are naturally gluten free, they may have gluten contamination during processing, so check that your package says “certified gluten free.”
- 1 cup old fashioned rolled oats
- 1 1/2 cups almond milk or milk of choice or water or a mix
- 2 tablespoons pure maple syrup plus additional to taste
- 1/2 teaspoon ground cinnamon*
- 1/4 teaspoon ground ginger*
- 1/8 teaspoon ground allspice*
- 1/8 teaspoon ground nutmeg*
- 1/2 cup pumpkin puree NOT pumpkin pie filling
- 1/4 teaspoon kosher salt
TOPPINGS AND ADDITIONS:
- Fresh fruit such as apple slices, blueberries, or bananas
- Greek yogurt
- Heavy cream
- Toasted nuts or seeds such as pecans or pepitas
- Dried fruit such as golden raisins or cranberries
To Make Pumpkin Oatmeal on the Stovetop:
- To a small/medium pot, add the oats and almond milk. Bring to a simmer over medium heat.
- Once simmering, stir in the pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg, and salt.
- Cook just until the oats are softened and pleasant to chew, but not mushy, about 2 minutes. Taste and adjust spices as you see fit (be careful, a little goes a long way!).
- Serve hot, topped with additional maple syrup, toasted pecans or pepitas, fresh fruit, or (if you are feeling decadent) a splash of heavy cream.
To Make Pumpkin Oatmeal in the Microwave:
- To a large microwave-safe bowl (pick one larger than you think you need as the oats will bubble up), add the oats and almond milk. Microwave on high for 2 minutes or until oats are cooked through.
- Remove the bowl from the microwave. Stir in the pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg, and salt. Adjust spices to taste and serve topped as desired.
To Make Overnight Pumpkin Oats:
- Place the oats in a bowl or container with a tight fitting lid. Add the almond milk, pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg, and salt. Stir to combine.
- Cover the container (if using a bowl, place a sheet of plastic wrap tightly over the top) and refrigerate for at least 8 hours or up to 4 days.
- When ready to serve, give the oats a big stir. They will have absorbed most of the liquid. If you’d like them to be more liquidy, splash in extra almond milk or stir in yogurt. Adjust spices to taste and enjoy cold, topped as desired.
- *If you like, you can swap the spices listed here for 1 teaspoon of pumpkin pie spice.
- **If you alter the kind of oats used in this recipe, you will need to adjust the liquid and cooking times accordingly; refer to the package for guidance. I recommend rolled oats, which cook fairly quickly but have a satisfying texture. Quick oats will be more mushy and instant oatmeal will be VERY mushy. Steel cut oats are fantastic, but require much longer to cook (about 25 to 30 minutes on the stove top) and additional liquid (about 2 cups).
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