This cozy pumpkin oatmeal makes for the perfect healthy fall breakfast. It’s loaded with pumpkin flavor and warm spices and is super easy to make with just 6 ingredients.
I have so many different pumpkin oatmeal recipes on the site like this pumpkin baked oatmeal, pumpkin overnight oats and pumpkin baked oatmeal cups, but the recipe I’m sharing today is my go-to stovetop pumpkin oatmeal recipe!
I love making this oatmeal on chilly fall mornings paired with a fancy caffeinated beverage (like my pumpkin spice latte or pumpkin cream cold brew). It’s packed with pumpkin flavor and comforting spices and is the perfect balance of savory and sweet. I love that it comes together in no time at all so I can savor my fall morning!
and the Google Privacy Policy and
Terms of Service apply.
Why You’ll Love This Oatmeal
- Cozy Fall Vibes – Start your day with all the warm, comforting flavors of fall. It’s like having your favorite pumpkin spice treat for breakfast!
- Quick & Easy – With just a few simple ingredients, this oatmeal comes together in minutes, making it an easy, go-to breakfast that still feels special.
- Nutritious – Packed with whole grains and fiber, it’s a healthy option that will keep you full and energized all morning. Plus, it’s easy to customize with your favorite toppings!
Ingredients Needed
- old fashioned rolled oats – rolled oats make for a super creamy bowl of oatmeal and are my personal favorite type of oatmeal! I typically use Bob’s Red Mill rolled oats, which are gluten-free. If you’re looking to use steel cut oats, try this pumpkin pie oatmeal instead.
- water – the liquid you’ll cook the oats in.
- pumpkin puree – make homemade pumpkin puree or use store bought. If you are using canned, make sure it’s pumpkin and not pumpkin pie filling! Pumpkin pie mix has added sugar!
- pumpkin pie spice – make your own pumpkin pie spice with cinnamon, ginger, cloves and nutmeg or purchase a store-bought blend.
- cinnamon – compliments the pumpkin flavors perfectly.
- salt – just a hint to bring all of the flavors together.
- pecans – I added chopped pecans as a topping for this oatmeal, but feel free to skip this or use another type of nut like almonds or walnuts. Use pepitas for a nut-free option.
Notes & Substitutions
- Swap the pumpkin: Sweet potato puree or butternut squash puree can be swapped for the pumpkin as they all have similar textures and flavors. The sweet potato and butternut squash will be slightly sweeter.
- Use milk instead of water: You can totally use milk if you’d like your bowl of oatmeal to be extra creamy. Unsweetened almond milk is my favorite for oatmeal.
- Add protein: If you’re looking to add protein to your oatmeal, try this protein pumpkin oatmeal instead!
How to Make Pumpkin Oatmeal
Step 1: Add all your ingredients, except for the toppings to a medium saucepan.
Step 2: Heat over medium-high heat for 8-10 minutes. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
Brittany’s Tip!
Be sure to stir the oatmeal several times while cooking so the oats don’t stick to the pot!
Pumpkin Oatmeal Toppings
Surprisingly, this pumpkin oatmeal is really versatile. Here are some topping ideas:
- maple syrup – I always love adding an extra drizzle of maple syrup to sweeten my oatmeal a bit.
- nuts or seeds – I usually top my pumpkin oatmeal with pecans, which compliments the flavors in this oatmeal perfectly! Feel free to use another nut or seed of choice like walnuts, almonds or pepitas. Chia seeds and hemp seeds are also a great option.
- milk – add a splash of milk to thin out the oatmeal a bit if you’d like. Dairy-free milk or regular milk works!
- chocolate – for a more decadent breakfast top your oats with chocolate chips or cacao nibs. Chocolate + pumpkin = a match made in heaven!
- coconut – I love adding shredded coconut or toasted coconut to my oatmeal when I have it on hand.
- granola – add extra crunch and flavor by sprinkling some homemade granola on top. This pumpkin granola would be delicious for more fall flavor!
- nut or seed butter – add a drizzle of your favorite nut butter on top like peanut butter or almond butter. For a nut-free option you can use tahini or sunflower seed butter. Coconut butter is another great option.
- coconut whipped cream – feeling fancy? Add coconut whipped cream for added creaminess and sweetness!
Storing Leftovers
If you have any leftover pumpkin oatmeal, you can easily store it in the refrigerator for up to 4-5 days. Just transfer the cooled oatmeal into an airtight container.
When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave, adding a splash of milk or water to bring back its creamy consistency. Give it a good stir, and it’ll be just as delicious as when you first made it!
Frequently Asked Questions
Yes! Just add the rolled oats, water, pumpkin puree, pumpkin pie spice, cinnamon and a dash of salt into a microwave-safe bowl with plenty of room for the oats to expand and bubble up. Microwave for 1 minute, stir and then microwave at 30 seconds increments, stirring between each one. Cook until the oatmeal is the consistency you like – it usually takes about 2-3 minutes, but you’ll know it’s ready when most of the liquid is absorbed and the oats are hot.
Yes, you can, but keep in mind that steel-cut oats take longer to cook and will have a chewier texture. You’ll need to adjust the cooking time and possibly add more liquid. The flavor will be just as delicious, though! You can follow my recipe for steel cut oats as a guideline.
Quick oats can be used, but I don’t love them because they tend to lose a bit of texture in the cooking process resulting in mushier oats.
More Pumpkin Recipes to Try
Be sure to check out the full collection of pumpkin recipes and all my quick bread recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
-
Add oats, water, pumpkin puree, pumpkin pie spice, cinnamon and salt into a medium saucepan.
-
Heat over medium-high heat for 8-10 minutes. Be sure to stir the oats several times while cooking to make sure the oats don’t stick to the pot. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
-
Portion oatmeal into two bowls and add pecans, a splash of milk and maple syrup, to taste.
- Use milk instead of water: You can also use milk if you’d like your bowl of oatmeal to be extra creamy.
- Add protein: If you’re looking to add protein to your oatmeal, try this protein pumpkin oatmeal instead!
Serving: 1/2 of recipe without toppings | Calories: 176kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 160mg | Potassium: 1mg | Fiber: 6g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
