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This pumpkin oatmeal is a warm, creamy breakfast made with rolled oats and real pumpkin purée. Cinnamon, ginger, and maple syrup give it pumpkin-pie flavor, while pumpkin seeds add crunch. Make it on the stovetop and save any leftovers for breakfast later in the week.
As a mom of five, I appreciate a one-pot breakfast. I use old-fashioned rolled oats here because they cook quickly and still have a little texture. When I reheat a bowl, I stir in a splash of milk to make it creamy again.
For a breakfast you can prep the night before, try my pumpkin overnight oats.
Key ingredients
Find the exact amounts in the recipe card below.
- Old-fashioned rolled oats: These give the oatmeal a creamy texture with some chew. This recipe does not use steel-cut oats.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling.
- Milk and water: Cook the oats and adjust the amount to get the creaminess you want. Use your favorite milk.
- Cinnamon and ginger: Add warm pumpkin pie flavor.
- Maple syrup: Stir it in at the end and adjust to taste.
- Pumpkin seeds: Add them just before serving so they stay crunchy.
How to make Pumpkin Oatmeal
Combine ingredients: To a heavy-bottomed pot, add the oats, pumpkin puree, water, milk, vanilla, and seasonings.
Simmer oats: Place the pot over medium heat and bring to a bubble. Once you see tiny bubbles and a bit of froth at the top, reduce the heat to low. Cook over low heat, stirring frequently, until the oatmeal is creamy, about 8-10 minutes.
Enjoy! Once the oats are done cooking, stir in the maple syrup. Divide into bowls, garnish with pumpkin seeds, and serve warm.
Recipe Tips
- Use old-fashioned rolled oats: quick oats soften faster, while steel-cut oats require a different cooking method.
- Stir often: Pumpkin can settle at the bottom of the pan and stick as the oatmeal thickens.
- Adjust the thickness at the end: Add a splash of milk for a looser oatmeal. Let it simmer a little longer if you prefer it thicker.
- Taste before adding extra syrup: You can sweeten each bowl separately if your family likes different levels of sweetness.
Variations
- Make it extra creamy: Use all milk instead of a mix of milk and water. Add a splash more as needed while the oats cook.
- Change the spice: Swap the cinnamon and ginger for pumpkin pie spice. Start with a small amount, then taste and add more as needed.
- Add protein: Top each bowl with Greek yogurt or a spoonful of nut butter. You can also stir in protein powder after cooking, along with a little extra milk to keep the oats creamy.
- Try different toppings: Add chopped pecans, sliced banana, dried cranberries, or a few chocolate chips.
- Adjust the sweetness: Use less maple syrup in the pot and let everyone add more to their own bowl.
Topping ideas
Pumpkin seeds are my favorite crunchy topping. You can also add chopped pecans, sliced banana, a spoonful of Greek yogurt, or a little almond butter. Add toppings after cooking to customize each bowl.
Frequently asked questions
No, not as a direct swap. Steel-cut oats need a different liquid amount and a longer cooking time. This recipe is written for old-fashioned rolled oats.
You can, but they soften faster and produce a less textured oatmeal. Watch the pan closely and adjust the liquid as needed.
Use plain pumpkin purée instead. Pumpkin pie filling contains added sugar and spices, which would change the flavor.
Yes. Use a plant-based milk such as almond or oat milk.
Storage & Reheating
- Leftovers: Place any leftover oatmeal in an airtight container and store it in the refrigerator for up to about 5 days.
- To freeze: This pumpkin oatmeal is freezer-friendly and can be stored for up to 3 months in the freezer. To freeze, let cool completely and transfer to a freezer-safe container. Let thaw in the fridge before reheating.
- Rewarming: Reheat on the stovetop over low heat, adding a splash of milk or water to get the consistency right, until warmed through. Alternatively, you can heat in the microwave using 30 to 45-second intervals, stirring after each, until warmed through.
More Pumpkin recipes
- Healthy Pumpkin Bread
- Protein Pumpkin Donuts
- Pumpkin Pie Overnight Oats
- Healthy Pumpkin Muffins
- Pumpkin Pie Protein Smoothie
- Pumpkin Pie Chia Pudding
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Creamy Pumpkin Oatmeal
Ingredients
- 2 cups Rolled oats
- 1 cup pumpkin puree
- 2 cups water
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1/3 cup pumpkin seeds
Instructions
- To a heavy-bottomed pot, add the 2 cups Rolled oats, 1 cup pumpkin puree, 2 cups water, 2 cups milk of choice, 1 teaspoon vanilla extract, and seasonings (1 teaspoon ground ginger, and 1 teaspoon ground cinnamon.
- Place the pot over medium heat and bring to a bubble. Once you see tiny bubbles and a bit of froth at the tops, reduce the heat to low.
- Cook over low heat, stirring frequently, until the oatmeal is creamy, around 8-10 minutes.
- Once the oats are done cooking, stir in the 1/4 cup maple syrup. Divide into bowls, garnish with 1/3 cup pumpkin seeds, and serve warm.
Notes
- Serving size is 1/4 of the recipe
- Use old-fashioned rolled oats, not steel-cut oats.
- Use plain pumpkin purée, not pumpkin pie filling.
- Stir often while cooking to prevent sticking.
- Add a splash of milk if the oatmeal becomes too thick.
- Refrigerate leftovers for up to 5 days, or freeze individual portions for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this the other day. So happy pumpkin is in season again. It was so good.