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.

Healthy and delicious pumpkin oatmeal in a bowl topped with pecans

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 my 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.

(When I have more time on the weekend, you know I’m aspiring for Healthy Pumpkin Pancakes.)

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!

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.

Healthy pumpkin oatmeal served in a bowl with pecans

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.

The Ingredients

  • 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. 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.

The Directions

To Make Pumpkin Oatmeal on the Stovetop

  1. Grab a small pot, and add your oats and almond milk. Bring it to a simmer over medium heat.
  2. When it’s simmering, add your pumpkin, maple syrup, and spices.
  3. Cook just until your oats are soft but not mushy (about 2 minutes). Adjust spices as needed.
  4. Serve hot with your desired toppings. YUM!Almond milk and oats in a mug for making healthy pumpkin oatmeal

To Make Pumpkin Oatmeal in the Microwave

  1. Grab a large microwave-safe bowl (larger than you think you need), and add the oats and almond milk. Microwave on high for 2 minutes.
  2. Remove, and stir in your pumpkin, maple syrup, and spices. Adjust spices as needed.
  3. Add any desired toppings, and serve hot. Hello, tasty breakfast!Almond milk, pumpkin puree, cinnamon, and oats in a mug for making healthy pumpkin oatmeal

To Make Overnight Pumpkin Oatmeal

  1. Grab a container with a tight fitting lid, and add your oats, almond milk, pumpkin, maple syrup, and spices. Stir well.
  2. Cover and refrigerate for at least 8 hours or up to 4 days.
  3. Stir the oats before serving. Adjust spices as needed, and add any desired toppings. Enjoy every spoonful!

More Healthy Pumpkin Oatmeal Recipes

Pumpkin and oatmeal are a natural pair. Don’t miss these other healthy pumpkin recipes that use them.

Healthy and delicious pumpkin oatmeal served in a bowl with pecans

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.

Healthy and tasty pumpkin oatmeal served in a bowl with pecans

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!

A bowl of easy healthy pumpkin oatmeal topped with pecans

Pumpkin Oatmeal

5 from 18 votes
How to make the most delicious, easy and healthy pumpkin oatmeal on stove, microwave or overnight! Perfect blend of spices. Great for leftover pumpkin too!

Prep: 5 mins
Cook: 3 mins
Total: 8 mins

Servings: 2 Servings

Ingredients
  

  • 1 cup 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

Instructions
 

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.

Notes

  • *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).

Nutrition

Serving: 1(of 2)Calories: 258kcalCarbohydrates: 47gProtein: 7gFat: 5gSaturated Fat: 1gPotassium: 318mgFiber: 7gSugar: 15gVitamin A: 9532IUVitamin C: 3mgCalcium: 284mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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40 Comments

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  1. Perfect timing for me to read this recipe because I have a bit of leftover pumpkin in a can after making pumpkin almond flour muffins. Thanks for the inspiration!

  2. 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!5 stars

      1. Wow! I was craving oatmeal this morning but a little different. I used gluten free oats and followed everything else exact, topped off with roasted walnuts. So delicious! I cant wait to eat it again tomorrow and make it again for my family! Tastes like a treat! Yum. Thank you!5 stars

  3. LOVED THIS…did the overnight version and had it this morning. I already have some set up for tomorrow morning again. Am out of rolled oats now…what kind of adjustment should I make for using Steel Cut Oats!5 stars

    1. I’m so happy that you enjoyed it, Gail! Thank you for sharing this kind review! For steel cut oats, you’ll need to increase the cooking time and amount of liquid.

  4. Had a craving for pumpkin and oatmeal and this was the perfect recipe. Made on stovetop and topped it with pecans, chia seeds, and more cinnamon & nutmeg. Sooo delicious, beautiful color, and I will be making it again with the leftover pumpkin!5 stars

  5. I am a college student who is always looking for good breakfast recipes, and this is it!! I have tried it both microwave and overnight (when I do overnight I add a spoonful of vanilla greek yogurt), and it is now what I look forward to most every day. Such an easy dorm breakfast. Thanks for the recipe :)5 stars

  6. Love it, Thank you. I go all out for fall from August 21 to Thanksgiving Day. I’m trying out new recipes for 2021 festivities. New FAVORITE! I’m putting this in my Dolce Fall Recipe Binder. Hubby loves it, and no doubt the endless folks about to fill my home for the holidays will too. I added a little extra pumpkin, spices, and maple syrup but not much. Thank you for sharing your recipe, it’s yummy!5 stars

    1. Hi KH! So glad you enjoyed it! I could eat pumpkin all year round! Thank you for this kind review!

  7. Had some leftover pumpkin and was craving oatmeal. Made a different recipe yesterday and it was not good. This recipe is amazing! I halved it for one. Added extra cinnamon. Delish!5 stars

  8. A great breakfast for this cool fall morning! As others mentioned, this was a good use for the half-can of leftover pumpkin I had in the fridge. I recommend the cranberries and pecans from your suggested additions, and/or replacing some of the sweetener with wildflower honey in order to provide a balanced “top note” (or, to balance out the salt I admittedly eyeballed).5 stars