Start the day on a nutritious and totally delish note with this super easy Pumpkin Oatmeal. It has all the spice you expect from a pumpkin recipe but requires just 5 ingredients and about 10 minutes (or less!) of cooking. Win!
I love starting the day with a dose of veggies, which is why we do a lot of smoothies in the warmer months. But come fall and winter, we turn to oatmeal a lot. It’s budget-friendly, easy to make, and so simple to customize with all sorts of different flavors…including pumpkin spice!
This recipe has a nice dose of pumpkin, but a subtle flavor that everyone will enjoy.
And you can serve it up whether you like or have rolled oats, instant oats, steel-cut oats, baby oatmeal…and you can transform the leftovers into a riff on overnight oats.
It’s an easy and very adaptable method so you can try it all sorts of ways.
It could work as a make-ahead breakfast to warm up come morning or a quick one to make while you drink some (hopefully!) hot coffee or tea.
Contents hide 1 Pumpkin Oatmeal 2 Ingredients You Need 3 Ingredient Substitutions 4 Step-by-Step Instructions. 5 Optional Add-Ins for Pumpkin Oatmeal 6 Frequently Asked Questions 7 Pumpkin Overnight Oats 8 How to Store 9 Best Tips for Success 10 Related Recipes 11 Easy Pumpkin Oatmeal 11.1 Optional stir-ins: 11.2 Optional toppings:
Ingredients You Need
To make this recipe you’ll need:
- Rolled oats: These are sometimes called “old-fashioned oats.”
- Pumpkin puree: Look for unsweetened puree, not pie filling. (The labels are often very similar, so double-check.)
- Vanilla extract
- Pumpkin pie spice
- Maple syrup, brown sugar, or honey (if desired)
- Milk: This is for serving, so you can use whichever type you have on hand.
TIP: You can then top your bowls with any sweetener of choice, if desired, and milk. The base recipe is very easy to adjust.
- Gluten-free: Use certified gluten-free rolled oats.
- Use homemade Pumpkin Puree or store-bought.
- You could make this with sweet potato puree or mashed butternut squash if you prefer.
- Use extra cinnamon if you don’t have any pumpkin pie spice on hand.
- Use instant oats, use less liquid and cook for a shorter amount of time, or use steel-cut oats and more liquid and cook a little longer. See the Notes at the end of the recipe for the specifics on those options.
Here’s a look at the simple process involved in making this recipe. Scroll down to see the full recipe at the bottom of the post.
- Bring the water to a simmer in a medium pot.
- Add the oats, spices, and vanilla, simmer, stirring occasionally until the oats are soft and the water is absorbed.
- Stir in the pumpkin.
- Add toppings of your choosing!
TIP: I sometimes make a batch of this oatmeal ahead of time, store it in the fridge, and simply warm it up at breakfast.
Optional Add-Ins for Pumpkin Oatmeal
You can add nutrients to your oatmeal with these optional ingredients.
- Ground flaxseed: for fiber and healthy fats.
- Chia seeds: for fiber and healthy fats.
- Hemp seeds: for protein and healthy fats.
- Almond or peanut butter: for protein and healthy fats.
- Shredded unsweetened coconut: for fat and flavor.
TIP: Remember that chia and flaxseeds will make the oatmeal thicken a bit, so you may need to add extra milk to thin it to the desired consistency.
Frequently Asked Questions
Can I make Pumpkin Steel-Cut Oatmeal?
Sure! You’ll just need to use more water and cook longer. See the notes at the bottom of the recipe for all of the options.
Can I make Pumpkin Instant Oatmeal?
If you prefer to use instant oats, you sure can. You’ll just need to use less water and reduce the cooking time. See the Notes at the bottom of the recipe for all of the options.
Can I make Pumpkin Baby Oatmeal?
Yes and it’s really easy to stir some pumpkin into baby oatmeal once it’s prepared according to the package directions. See the Notes at the bottom of the recipe for more info.
Pumpkin Overnight Oats
To turn this easy oatmeal into protein-packed Pumpkin Overnight Oats, you just need to mix together equal parts plain or vanilla Greek yogurt with cooled oatmeal. Then you can store it in the fridge and serve it cold for breakfast or a snack.
This is a great option to change up the way you serve oatmeal, to vary any leftovers, and to make a more portable breakfast that packs really well.
TIP: Traditional overnight oats let yogurt or milk soften raw oats overnight in the fridge, but this way of combining leftover cooled cooked oatmeal delivers a similar final result!
How to Store
Store leftovers in the fridge for 3-5 days and reheat as needed in 30-second increments in the microwave. You can also reheat on the stove. Add a little water to the bowl with either method if the oatmeal is very firm.
Best Tips for Success
- Stir occasionally during cooking to ensure the oats don’t stick to the bottom of the pot.
- Aim to keep the heat at a low simmer with small bubbles—rather than a rolling boil.
- Sweetened to taste with maple syrup, honey, or applesauce. I typically add 1 tablespoon maple syrup to the whole batch for just a little sweetness.
- Stir in 2-4 tablespoons ground flaxseeds, chia seeds, hemp seeds, nut butter, or shredded unsweetened coconut to add nutrition.
- Top with milk, dried cranberries, raisins, or pecans if desired.
- To make Pumpkin Overnight Oats: Combine equal parts cooled oatmeal and plain or vanilla Greek yogurt together. Serve immediately or store in the fridge for up to 3 days.
- You may also like Pumpkin Oatmeal Muffins, Pumpkin Baked Donuts, and Pumpkin Mini Cupcakes.