“Kids, we’re having pumpkin pie bowls for breakfast!” This is how I market this pumpkin oatmeal recipe to my children. It has a not-so-sneaky serving of veggies inside, but it feels like you’re eating a comforting slice of pumpkin pie. (The extra fiber is a bonus!)
It’s the perfect recipe if you have leftover pumpkin sitting in your fridge. (I’ll share more pumpkin recipe ideas below, in case you’re opening a can just to make this recipe.)
This also makes an excellent breakfast if you’re hosting guests over the holidays. You can create a fun “oatmeal bar” with this pumpkin oatmeal as the base. Then set out bowls of dried cranberries, pecans, maple syrup, and extra milk. Everyone can customize their bowls for a fun breakfast buffet.
⭐⭐⭐⭐⭐ Featured Review “This is one of my favorite fall and winter breakfasts. Easy, delicious and satisfying!” – Tamra
How to Make Pumpkin Oatmeal
Step 1:
In a small saucepan, combine the rolled oats, chia seeds, pumpkin puree, pumpkin pie spice, maple syrup, milk, and water. I also recommend adding a pinch of salt to boost the flavor.
Note: I use a combination of milk and water for cooking because it helps prevent the mixture from sticking to the bottom of the pan. But if you prefer more protein, you can use only milk.
Step 2:
Bring the mixture to a boil over medium-high heat, stirring often. When the liquid is boiling, reduce the heat and continue stirring frequently. This will prevent the oatmeal from sticking to the bottom of the pan.
The oatmeal should thicken in about 5 minutes on the stovetop. Once it’s thick and tender, you can remove it from the heat. It will continue to thicken as it cools, so at this point you can add an extra splash of milk to thin the consistency. The texture is up to you!
How to Serve Pumpkin Oatmeal
Serve this oatmeal warm right away with any toppings you love. I like to add pecans and cranberries on top, for a holiday-inspired flavor. But you can also use pumpkin seeds, raisins, or any other fruity topping you love.
Leftover oatmeal can be stored in an airtight container in the fridge for up to 5 days.
IngredientsUS CustomaryMetric1x2x3x
- 1 cup old-fashioned rolled oats
- ½ cup pumpkin puree
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 2 to 3 tablespoons maple syrup
- 1 cup water
- 1 cup milk of choice , plus extra for serving
- pinch of salt
Instructions
- Combine the rolled oats, pumpkin puree, chia seeds, spice, 2 tablespoons of maple syrup, water, milk, and salt in a small saucepan over medium-high heat.
- Bring the mixture to a boil, then lower the heat and stir often so the oats don’t stick to the bottom of the pan. It will take roughly 5 minutes to thicken.
- Season to taste, adding more maple syrup if desired. Serve with your favorite toppings, and a splash of extra milk, if you’d like a looser oatmeal texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
More Pumpkin Recipes to Try
- Pumpkin Smoothie (1/2 cup pumpkin)
- Dairy-Free Pumpkin Ice Cream (1 cup pumpkin)
- Pumpkin Chia Pudding (1/2 cup pumpkin)
- Healthy Pumpkin Bars (1/2 cup pumpkin)
- Pumpkin Mug Cake (1/4 cup pumpkin)
Pumpkin Oatmeal Recipe (Tastes like Pie!)
Ingredients
- 1 cup old-fashioned rolled oats
- ½ cup pumpkin puree
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 2 to 3 tablespoons maple syrup
- 1 cup water
- 1 cup milk of choice , plus extra for serving
- pinch of salt
Instructions
- Combine the rolled oats, pumpkin puree, chia seeds, spice, 2 tablespoons of maple syrup, water, milk, and salt in a small saucepan over medium-high heat.
- Bring the mixture to a boil, then lower the heat and stir often so the oats don’t stick to the bottom of the pan. It will take roughly 5 minutes to thicken.
- Season to taste, adding more maple syrup if desired. Serve with your favorite toppings, and a splash of extra milk, if you’d like a looser oatmeal texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
