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Embrace Fall with this warm, deliciously spiced pumpkin oatmeal. Simple to make and so hearty, your breakfast just got a makeover!
Oh COME ON…. It’s September, that means Fall, and THAT means Pumpkin Spice everything, so why not Pumpkin Spice Oatmeal? Why not, indeed!
We mix old fashioned oats, brown sugar, pumpkin puree, pumpkin pie spice and a Why few other things to bring this delicious breakfast right into your kitchen. The smell of this cooking will bring all the boys to the yard your family running!
Check out the nutritional information for this! All that delicious fiber and protein!
INGREDIENTS:
- MILK – this can be any kind you love – 2%, full fat, almond milk, cashew milk, oat milk – whatever you like most (you can also use water, but the result will not be as creamy)
- OLD FASHIONED OATMEAL – aka rolled oats. Yes, of course you can use quick oatmeal, but I feel like the old fashioned ones are heartier, thicker and have more of a “bite”. You do you, though! Adjust cook time to be less, since quick oats will obviously cook faster. Steel cut oats are also pretty awesome in this, but they do take longer to cook. Check the package for guidelines.
- PUMPKIN PUREE – for me, this is canned pumpkin puree (not pumpkin pie filling), but if you have harvested, cooked and pureed your own – first of all, you are so fancy and I’m jealous, and second of all – YUM! I use 1/2 cup, but if you REALLY love pumpkin, dial it up!
- PUMPKIN PIE SPICE – make my pumpkin pie spice recipe, or grab a jar from the store. But really, make my recipe.
- BROWN SUGAR – you can use any kind of sugar, light, dark, raw, whatever you prefer. That said, brown sugar is SO good in this.
- SALT – it balances the sweetness, and is definitely not to be left out as salt has the delicious ability to enhance other flavors)
How to make this recipe:
PREPARE: Gather your ingredients. Have everything measured out and ready to go.
COOK: In a small saucepan, add the milk, then stir in the oats and bring to a boil (Pics 1-4).
Turn down the heat to medium stir in the pumpkin puree, brown sugar, salt and pumpkin pie spice (Pic 5).
STIR TO COMBINE well, and continue to simmer (stirring occasionally) until the oats are tender (about 2-3 minutes) (Pic 6)
TOP with maple syrup, extra pumpkin pie spice and chopped pecans (totally optional, but looks and tastes so fancy)
DEVOUR. I assume you don’t need instructions for this!!
TO MAKE PUMPKIN OATMEAL IN THE MICROWAVE
- Add the milk and oats to a large microwave safe bowl. Cook on high until the milk begins to bubble (watch that it doesn’t boil over – cleaning up that mess is no fun at all).
- Mix in the pumpkin puree, brown sugar, salt and pumpkin pie spice and return to the microwave.
- Cook a further 2-3 minutes, then remove and allow to stand for 2 minutes. Top with maple syrup, extra pumpkin pie spice and chopped pecans
Kylee’s Notes & FAQs
- Add a 1/2 teaspoon of chia seeds and boost the fiber!
- Top with extra milk instead of maple syrup. Depends on how sweet you like your oatmeal!
- More Pumpkin Recipes?
- Pumpkin Pancakes – These pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
- Pumpkin Waffles – Using just 2 bowls! With warm spices and yummy pumpkin, they’re a must make!
- Pumpkin Spice Snack Mix (from Lemon Blossoms)
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Pumpkin Oatmeal (Pumpkin Spice)
Ingredients
- 2 ½ cups milk
- 1 ½ cups old fashioned oatmeal
- ½ cup pumpkin puree
- 1 Tbs pumpkin pie spice
- 3 Tbs dark brown sugar
- ½ tsp salt
OPTIONAL
- 2 Tbs maple syrup
- Pecan halves
Instructions
- Gather your ingredients. Have everything measured out and ready to go.
- In a small saucepan, add the milk, then stir in the oats and bring to a boil (Pics 1-4).
- Turn down the heat to medium stir in the pumpkin puree, brown sugar, salt and pumpkin pie spice (Pic 5).
- Stir to combine well, and continue to simmer (stirring occasionalluntil the oats are tender (about 2-3 minute(Pic 6)
- Top with maple syrup, extra pumpkin pie spice and pecan halves.
- Devour.
Tips & Notes:
- Add a 1/2 teaspoon of chia seeds and boost the fiber!
- Top with extra milk instead of maple syrup. Depends on how sweet you like your oatmeal!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Danielle says
I should definitely make it this week – it is such a great way to celebrate the fall! And great tip on using salted butter – using it should make a big difference!
Kate says
The instant version is one if my son’s favorite winter breakfasts. I really should try to make it from scratch.
Leslie says
This looks SOOO easy and SOOO delicious! I’m going to end up making this recipe ALL.THE.TIME! Can’t have too much of a good thing, right? haha
Byron Thomas says
Okay, first of all, no one needs to wait until September to enjoy anything pumpkin spice. Maybe that makes me one of those “basic white girls,” but I’ve been called worse! 🙂 Secondly, this was fucking delicious! Can I swear here? Oh well! I made this this morning and we loved it! I’m making it again this weekend, and this time, I’m most certainly making a double batch. Wish I could give this 10 stars instead of 5!!
Stephanie says
I am all for everything pumpkin and sadly havent incorporated them into my oats before! This will be on repeat all fall. Love the use of salted butter as well.
Anne Lawton says
I love this oatmeal with all of the flavors of fall in it! I would not have thought to add pumpkin to oatmeal, brilliant!