Start your morning with a bowl of this stovetop pumpkin oatmeal! This healthy oatmeal is creamy, easy to make, and full of pumpkin and pumpkin spice flavor!
If you love this fall flavored oatmeal, you’ll love my apple crisp steel cut oatmeal and cranberry maple pecan baked oatmeal!
When the mornings are chilly enough to grab a sweater, I know it’s time to put oatmeal back into my breakfast rotation. A cozy bowl of oatmeal is the perfect way warm up and have a satisfying and delicious breakfast. I love this pumpkin spice oatmeal because it’s:
Stovetop oatmeal – Stovetop is the original way I grew up eating oatmeal. It’s all made in a saucepan or pot and you’ll be eating it in 10 minutes. Stovetop oatmeal only takes about 5 minutes to cook so it’s a breakfast you can easily make any morning of the week.
Pumpkin lovers oatmeal – If you love pumpkin and pumpkin spice this is the fall oatmeal recipe for you! Canned pumpkin puree gives the oatmeal a creamy consistency and a gorgeous orange hue. Pumpkin spice and cinnamon give the oatmeal the most wonderful warm spiced flavor.
Healthy breakfast – Oatmeal is a great option if you’re in need of healthy breakfast ideas. It’s full of fiber, antioxidants for heart health, and helps keep your blood sugar from spiking.
Ingredient Notes
Oats – Old fashioned rolled oats give the oatmeal great texture and they only take 2-3 minutes to cook. If you need the oatmeal to be gluten-free, make sure they are labeled as certified gluten-free.
Pumpkin puree – Canned pumpkin puree adds extra fiber to the oatmeal. Make sure you don’t use pumpkin pie filling.
Pumpkin spice and cinnamon – Pumpkin spice is usually made up of cinnamon, nutmeg, allspice, and ginger and gives the oatmeal that incredible warm, cozy flavor that reminds us of fall.
Salt – Don’t forget the salt! Salt enhances the flavors, especially the oats.
Maple syrup – Maple syrup gives the pumpkin oatmeal the perfect amount of sweetness. If you like your oatmeal sweeter, use more or drizzle it on top after the oatmeal after it’s been cooked.
Milk and water – The combination of milk and water when cooking oatmeal gives it the ultimate creamy consistency.
Vanilla – I like to use vanilla bean taste for the best vanilla flavor.
Tips for Making Pumpkin Oatmeal
- Use old fashioned oats to give the oatmeal the best texture and consistency.
- Low fat or whole milk are best for making the oatmeal creamy. You can also use dairy-free milk to make the oatmeal vegan and dairy-free.
- Measure correctly. If you don’t have enough liquid the oats won’t fully cook and if you use too much liquid the oats will be watery. The ratio needs to be 1 cup of oats to 2 cups of liquid (water and/or milk).
- Make your own pumpkin spice by combining 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice.
Substitutions and Variations
- Old fashioned oats can be replaced with an equal amount of quick oats to slightly cut down on the cooking time. The consistency of the oatmeal will be more mushy and won’t have that nice oat texture.
- Use all milk or all water to make the pumpkin oatmeal instead of half milk and half water. The oatmeal will be thicker, richer in flavor, and creamier when you use all milk and not as creamy if you use just water.
- Stir the vanilla in last off the heat for the best flavor. The vanilla will lose some of its flavor if added in while the oatmeal is cooking.
- Add toppings. Topping add both flavor, texture, and make the oatmeal hearier. See below for topping ideas.
Topping Ideas
Pumpkin oatmeal has great flavor by itself, but the toppings give it even more flavor and texture!
Nuts and nut butter – Chopped pecans or walnuts add great crunch and healthy fats to the oatmeal. You can also swirl in a spoonful of almond butter. For a nut free topping use pepitas or pumpkin seeds.
Dried fruit – Dried cranberries, raisins, dates, or dried cherries are a delicious sweet addition.
Milk – Pour in a little milk if you like a looser oatmeal. Make it decadent and pour in half and half!
Fresh fruit – Chopped apples or pears work perfectly with the flavors of the pumpkin oatmeal.
Maple syrup – An extra drizzle of maple syrup is a must if you love a sweeter bowl of oatmeal.
Greek yogurt – Add more protein to oatmeal by swirling in Greek yogurt. I use either plain or vanilla. It makes the oatmeal even creamier!
Storage
Leftover pumpkin oatmeal will keep for 3-4 days in and airtight container in the fridge.
Reheat the oatmeal in a saucepan or pot on the stove or in the microwave. The oatmeal gets thicker the longer it sits. Stir in a splash of milk or water until it loosens and you get your desired consistency.
More Pumpkin Recipes for Breakfast
If you make this Pumpkin Oatmealplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
In a medium saucepan, add the oats, milk, and water. Bring it to a simmer over medium heat.
Once simmering stir in the pumpkin, maple syrup, pumpkin spice, cinnamon, and salt.
Cook until the oats are soft, but still have a little chew to them, 2-3 minutes.
Remove from the heat and stir in the vanilla. Taste and add additional maple syrup and spices depending on your tastes. Serve the oatmeal hot with your favorite toppings.
- Old fashioned rolled oats will give you the best texture. You can use quick oats, but the oatmeal will be more mushy.
- You can use all milk or all water for this recipe if you prefer. It will be less creamy without the milk.
Calories: 276kcalCarbohydrates: 53gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 355mgPotassium: 530mgFiber: 6gSugar: 21gVitamin A: 9785IUVitamin C: 3mgCalcium: 233mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
