March 20, 2021
Kitchen Mangal
There’s nothing like a warm and filling bowl of pumpkin oatmeal for breakfast!
It’s a great choice to start a busy day with! It’s not only quick and easy to make, but it’s super healthy and hearty and guaranteed to keep everyone going until lunch. This simple recipe takes oatmeal to the next level with the simple addition of pumpkin puree for an extra creamy texture and a boost in flavor!
Quick & Easy Breakfast
- This recipe uses ingredients you likely have on hand (including canned pumpkin).
- Tangy cranberries, pecans and pumpkin add flavor and texture.
- It comes together fast for a weekday breakfast.
- Make a large batch because it also reheats well!
Serve with a seasonal summer fruit salad, some crispy Air Fryer Bacon, and maybe a blueberry smoothie!
Delicious Ingredients & Variations
Everyone loves the sweet/savory flavor of pumpkin oatmeal.
OATMEAL Use old fashioned oats in the recipe below. If you have quick oats or steel-cut oats they’ll still work, you’ll just need to adjust the cook time and liquid.
PUMPKIN PUREE Use canned or fresh pumpkin puree. If using canned, ensure it’s not pumpkin pie filling (since the cans often look the same).
SPICES Pumpkin pie spice is one of these things that just makes everything better, and this oatmeal is no different. Apple Pie Spice works well in this recipe too.
Tips for Creamy Oatmeal
- For super-rich and creamy oatmeal, replace water with milk (as we do in this recipe).
- Using old-fashioned oats will give the end result a heavier, chewier texture than quick-cook or instant oats.
- For a dairy-free option, use soy, almond, or any kind of dairy-free milk in a 1:1 substitution.
- Dairy (or even non-dairy milks) can have sugars that can burn. Be sure to keep the heat low and stir frequently.
- Soak oats overnight in the pumpkin cream mixture. They’ll cook much faster, or they can be eaten cold, without cooking.
How to Store Leftover Pumpkin Oatmeal
- Keep oatmeal in a covered container in the refrigerator and reheat individual portions in the microwave. Add desired toppings and serve.
- Freeze pumpkin oatmeal in quart-sized bags with the date labeled on the outside. Oatmeal will keep in the freezer up to 3 months.
Perfect Pumpkin Recipes
- Chocolate Chip Pumpkin Cake – so light & moist
- Pumpkin Bread – easy to make
- The Best Fluffy Pumpkin Pancakes – thick & fluffy
- Pumpkin Roll Recipe – under 30 minutes
- Pumpkin Zucchini Bread – loaded with flavor
Did you love this Pumpkin Oatmeal? Be sure to leave a rating and a comment below!
Pumpkin Oatmeal
Ingredients
- 1 ½ cups old fashioned oats
- 2 cups water
- 1 cup milk
- ¾ cup pumpkin puree
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ⅓ cup dried cranberries
Optional Toppings
- toasted pecans
- heavy cream
- brown sugar
- pumpkin seeds
Instructions
-
Bring water, milk, pumpkin puree, maple syrup, spices, and salt to a boil.
-
Stir in oats and cranberries. Reduce heat to simmer and cook 13-16 minutes stirring occasionally.
-
Top with pecans, brown sugar, cream, and pumpkin seeds if desired.
Notes
- This oatmeal is lightly sweetened. If you prefer a sweeter oatmeal, increase the sugar.
- For super-rich and creamy oatmeal, replace water with milk (as we do in this recipe).
- Using old-fashioned oats will give the end result a heavier, chewier texture than quick-cook or instant oats.
- For a dairy-free option, use soy, almond, or any kind of dairy-free milk in a 1:1 substitution.
- Dairy (or even non-dairy milks) can have sugars that can burn. Be sure to keep the heat low and stir frequently.
- Soak oats overnight in the pumpkin cream mixture. They'll cook much faster, or they can be eaten cold, without cooking.
Nutrition
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