Creamy Pumpkin Oatmeal

Top view of a bowl of pumpkin pie oatmeal topped with pumpkin seeds and a drizzle of maple syrup in a white bowl.

5 from 1 vote

Creamy stovetop pumpkin oatmeal made with rolled oats, pumpkin purée, cinnamon, ginger, and maple syrup. Top each bowl with pumpkin seeds for a little crunch.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Skill Level: Beginner

Servings: servings

Author: Rena Awada

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