Pumpkin Oatmeal (Pumpkin Spice)
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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!
For something a little different, try my baked pumpkin oatmeal (make ahead)! You’ll also like my Pumpkin Protein Smoothies, and my Pumpkin Spice Pancakes too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Oh COME ON…. It’s September, that means Fall, and THAT means pumpkin season, so why not Pumpkin Oatmeal?
During cooler months, a warm bowl of oatmeal is a good start to the day. It’s as easy to make as regular, everyday oatmeal, with a few added flavors. My entire family loves this, and chooses different toppings each time.
We mix old fashioned oats, brown sugar, pumpkin puree, pumpkin pie spice and a few other things to bring this delicious breakfast right into your kitchen. The smell of this cozy fall breakfast cooking will bring your family running!
I often make pumpkin spice oatmeal because it is a great way to use up leftover pumpkin puree. However, this is so good, I often find myself opening a can of pumpkin just to add this to my regular breakfast rotation, too.
Try my Pumpkin Cinnamon Rolls, too! They’ll be your new Fall favorite!
Meal prep
This is great for meal prep, and can be adapted into overnight oats too. It’s perfect for busy mornings!
Check out the nutritional information for this! All that delicious fiber and protein!
Why you’ll love this
- Can be made on the stove top, microwave or overnight.
- Simple ingredients that can be found in the grocery store.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Milk. This can be any kind you love – 2%, full fat, almond milk, cashew milk, coconut milk, soy 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 oats (also known as quick oats), but i feel like the old-fashioned oats 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 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 mix), 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 the pumpkin flavor, dial it up!
- Pumpkin pie spice. Make my homemade 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 not to be left out as salt has the delicious ability to enhance other flavors).
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet Prepped. 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.
Turn down the heat to medium heat, stir in the pumpkin puree, brown sugar, salt and pumpkin pie spice. Stir to combine well, and continue to simmer (stirring occasionally) until the oats are tender (about 2-3 minutes).
Serve. Top with pure 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!
How 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
How to make overnight pumpkin oatmeal
- Combine dry ingredients in medium bowl, combine wet ingredients in a separate bowl.
- Mix wet and dry together, then divide among serving bowls or glasses and seal with a lid. Refrigerate for a minimum of 4 hours to overnight.
- Remove lid, top with desired toppings. Devour.
Kylee’s Notes
Add a 1/2 teaspoon of chia seeds and boost the fiber!
Add pumpkin seeds to the top of your oatmeal.
Top with extra milk instead of maple syrup. Depends on how sweet you like your oatmeal!
Storing leftovers
Store in an airtight container in the refrigerator for several days.
More recipes to love
- 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 Smoothie. Loaded with the warm spices of a pumpkin pie, the yummy flavor of pumpkin (apple and banana), and tastes like heaven in a glass.
- Pumpkin Muffins. Moist and delicious pumpkin muffins, studded with white chocolate chips, and drizzled with white chocolate. The yummiest Fall treat!
- Pumpkin Martini. Get your pumpkin martini on! This boozy Fall drink that tastes like pie will be a favorite this season!
- Pumpkin Spice Latte Recipe. Grab this easy recipe for how to make a Pumpkin Spice Latte at home and skip the line at your local coffee shop! Hello, Fall!
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Pumpkin Oatmeal (Pumpkin Spice)
Ingredients
- 2 ½ cups milk
- 1 ½ cup old fashioned oatmeal
- ½ cup pumpkin puree
- 3 tablespoons dark brown sugar
- ½ teaspoons salt
- 1 tablespoon pumpkin pie spice
OPTIONAL
- 2 tablespoons maple syrup
- pecan halves
Instructions
- Gather your ingredients. Have everything measured out and ready to go.
- In a small saucepan, add the 2 ½ cups milk, then stir in the 1 ½ cup old fashioned oatmeal and bring to a boil (Pics 1-4).
- Turn down the heat to medium stir in the½ cup pumpkin puree, 3 tablespoons dark brown sugar, ½ teaspoons salt and 1 tablespoon 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 2 tablespoons maple syrup, extra pumpkin pie spice andpecan halves.
- Devour.
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!
- 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
- Combine dry ingredients in medium bowl, combine wet ingredients in another.
- Mix wet and dry together, then divide among serving bowls or glasses and seal with a lid. Refrigerate for a minimum of 4 hours to overnight.
- Remove lid, top with desired toppings. Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
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.
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!!
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
The instant version is one if my son’s favorite winter breakfasts. I really should try to make it from scratch.
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!