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A bowl of easy healthy pumpkin oatmeal topped with pecans

Pumpkin Oatmeal

5 from 20 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
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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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