Pumpkin Oatmeal is a warm and comforting way to start your fall morning off right. These steel cut oats are cooked to a creamy pumpkin perfection, and ready for you to enjoy in under 30 minutes. If you can’t rationalize having actual pumpkin pie for breakfast, this recipe is a very close second!
Reasons You’ll Love This Recipe
Pumpkin Lovers – This is the perfect recipe if you have leftover pumpkin puree from all those pumpkin recipes you’ve been making this fall.
Switch it Up – Spice up your oatmeal game and try out this fun take on the classic breakfast staple.
Toppings! – If you eat oatmeal strictly for the toppings, then this pumpkin oatmeal recipe is the perfect base for all your favorite garnishes.
Easy to Make – For those mornings when you’re in a rush, this recipe only contains 7 ingredients that you probably already have in your pantry, and 30 minutes of your time.
Flavorful and Delicious – If you’re an oatmeal skeptic, this recipe is unlike any basic oatmeal recipe you’ve had. It’s packed full of flavor, is creamy and tastes like you’re eating pumpkin pie for breakfast!
Seriously, you can put pumpkin in anything to make it taste a million times better. Breakfast is the most important meal of the day, but with this recipe, it will also be the best meal of the day.
Ingredient and Substitutions
Let’s discuss how to make this pumpkin oatmeal recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Steel Cut Oats – This recipe uses steel cut oats which do a great job at absorbing that pumpkin flavor. Another benefit of the steel cut oats is that they hold really up to reheating, and don’t lose their texture.
- Brown Sugar – Dark or light brown sugar will work, it just may have a slightly different taste depending on the type of sugar you use.
- Pumpkin Puree – Make sure you’re using pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has additional ingredients added.
- Milk or Water – You can use any kind of milk (almond, oat, coconut etc.) or just use water instead. The consistency just may be a little less creamy. If you want to add some extra nutrients to your breakfast, using a protein shake for the liquid base instead will add a ton of protein and still taste just as good!
- Pumpkin Pie Spice – Buy this pre-made at the grocery store or make your own with this Pumpkin Pie Spice Recipe!
How To Make Pumpkin Oatmeal
- To a large saucepan over a fairly low heat, add the pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar. Stir to combine.
- Once combined, add the milk of your choosing or water to the pumpkin mixture. Stir it together to combine and slowly raise the heat until the liquid reaches a soft simmer.
- Once the liquid base begins to simmer, turn the heat down to the lowest setting possible and add in the steel cut oats. Stir this together and continue to stir occasionally for 25-30 minutes or until the oats become tender and soft but not mushy. Once it’s almost done, sprinkle in the salt, stir and serve with your favorite toppings.
Recipe Tips and Advice
Storage – Store the leftover pumpkin oatmeal in an airtight container in the fridge, and it will last up to a week. To reheat, scoop out a serving into a microwave safe bowl and microwave for a minute to a minute and a half. You may need to add a little bit of liquid (milk, water, protein shake etc.) to the leftovers before reheating to get the same consistency.
Equipment – For this recipe you’ll need a large saucepan and something to stir the oatmeal with.
Top this Pumpkin Oatmeal with anything your heart desires. Some garnishes that pair really well with this recipe are walnuts, pecans, dried cranberries, sliced apples, pumpkin seeds or any seeds you fancy, maple syrup or honey and sliced fruit like bananas or berries.
Oatmeal comes out a lot creamier and thicker when you use milk. If you have a milk or lactose allergy, using a non-dairy alternative will still give you that same creamy taste. Water, however, will still taste just as good. When the oats and water combine, it creates a creamy consistency.
If you don’t want to use the brown sugar that this recipe calls for you can use a different sweetener of your choice like maple syrup, honey, or agave instead. If you choose to omit the sweetener all together just know that this recipe will have a completely different taste.
More Breakfast Recipes To Try
Get the most out of your mornings with some more fantastic breakfast recipes!
- Pumpkin Pancakes
- Pumpkin Bread
- Chocolate Banana Smoothie Bowl
- Vegan Chocolate Chip Pumpkin Muffins
- Pumpkin Cinnamon Rolls
- Biscoff Pumpkin Muffins
- Oatmeal Packet Pancakes
- Apple Cinnamon Oatmeal Breakfast Cookies
- 1 cup pumpkin puree make sure not to use pumpkin pie filling
- 1/3 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 1/2 cups steel cut oats
- 5 cups milk or water
- In a large saucepan over low heat, combine pumpkin pie spice, cinnamon, salt, brown sugar and pumpkin and stir well to combine.
- Add milk or water and raise heat just enough to bring the mixture to a low simmer.
- Simmer oatmeal over the lowest heat that possible, stirring every few minutes.
- Cook for 25 to 30 minutes or until the oas are soft, but not mushy.
- Serve with assorted toppings such as walnuts, pecans, dried cranberries, pumpkin seeds, sliced apples, syrup or berries.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.