Pumpkin spice oatmeal is the perfect cozy fall breakfast. Made with real pumpkin puree, warm spices and a touch of vanilla, this gussied up oatmeal is a delicious, healthy breakfast you will be making all pumpkin season long.
There’s nothing better than a warm, creamy bowl of oatmeal on a cool day. This healthy pumpkin oatmeal recipe is super quick and easy to make and has all the fall flavors we love – perfect for hearty breakfasts on busy mornings.
I love to top mine with pecans, brown sugar and just a smidge of extra pumpkin spice. I especially love this recipe because it’s a great way to use up any leftover pumpkin puree from your fall baking projects. In fact – you might find yourself opening up a new can just so you can make this all week long!
Looking to add more oats to your morning routine? You have to try these oatmeal pancakes made with sweet potato puree, these peanut butter chocolate baked oats, my baked banana bread oats and definitely these blended pumpkin oats!
This post is brought to you in partnership with my friends at Bob’s Red Mill. I used their Organic Old Fashioned Rolled Oats in this recipe and I absolutely love Bob’s products! Thank you for supporting the brands that help bring new content to Big Delicious Life.
Why you will love this recipe
- You can make it on the stovetop, in the microwave or use the recipe for overnight oats.
- It’s easily customizable with just a handful of ingredients and can be made gluten-free, dairy free, vegan and refined sugar free.
- It’s a healthy breakfast that takes less than 10 minutes to make.
- It has all the flavors of pumpkin pie and you can have a lot of fun mixing it up with different toppings.
- It’s perfect for using up any leftover pumpkin puree lurking around in your fridge during the fall season!
Ingredients
All you need is a few simple ingredients from the pantry to make this delicious breakfast treat!
- Bob’s Red Mill Oats – I used Bob’s Organic Old Fashioned Rolled Oats. You can also use Bob’s Gluten Free Oats or their Protein Oats for an extra boost. Be sure to use rolled oats only and not quick oats or steel cut oats for best results.
- Pumpkin – pure pumpkin puree and not pumpkin pie filling.
- Milk – you can use any milk you like. I used unsweetened almond milk for this recipe but dairy milk or any other plant-based alternative like coconut milk, soy milk, oat milk or cashew milk will work beautifully too.
- Pumpkin spice – usually a combination of cinnamon, ginger, nutmeg and cloves. I highly recommend using my from scratch pumpkin spice blend.
- Vanilla extract – adds more flavor. If you don’t have it, just omit or you can use vanilla flavored almond milk.
- Sweetener – I usually go for brown sugar. You can also use coconut sugar or a drizzle of maple syrup or honey on top.
- Salt – Oatmeal needs a pinch of salt to bring out all of the flavors.
- Toppings – I prefer mine with pecans for texture and crunch. Sliced bananas, fresh blueberries, pepitas, chia seeds, a spoonful of almond butter, a little whipped cream or even some toasted coconut are all fabulous options. I’ve also been known to stir a pat of butter into my oatmeal for extra richness. Go crazy!
Step by step instructions
Step 1: In a medium saucepan or small pot over low heat, combine milk, pumpkin puree, vanilla and pumpkin spice to a simmer, stirring frequently.
Step 2: Bring milk and pumpkin puree mixture back to a simmer.
Step 3: Add in oats and cook for 2-3 minutes, stirring frequently until oats are tender.
Step 4: Stir in a pinch of salt, cover and let stand for 3-4 minutes. Stir and add more milk if desired.
Easy pumpkin spice oatmeal in the microwave
- In a microwave-safe bowl, combine oats, milk, pumpkin puree, vanilla, pumpkin spice and salt and give it a good stir.
- Microwave on high for 2 minutes, stir and microwave again for an additional 30 seconds to one minute until oats are tender. Cook time always varies depending on your microwave. You know yours best!
- Cover and let stand for 3-4 minutes, add toppings and serve.
How to turn this into an overnight oats recipe
- Add milk, oats and pumpkin puree to a mason jar with a lid. Stir well.
- Add in pumpkin spice, vanilla and salt and stir again until everything is well combined.
- Close jar with a tight fitting lid and place in the refrigerator overnight.
- Top oatmeal with desired toppings when ready to eat!
Recipe FAQs
Yes. Cooked oatmeal can be stored in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. Reheat in the microwave or on the stovetop. The oats will thicken in the fridge, add in a little extra milk to reach desired consistency. Overnight oats will keep in the refrigerator for 4-5 days.
No. The cook times and liquid needed vary greatly to use a different type of oats. Stick with rolled oats.
Yes. Raw oats (like in overnight oats) are completely safe for consumption.
More healthy breakfast recipes to try
Pumpkin Spice Oatmeal
Ingredients
- ½ cup Bob's Red Mill Old Fashioned Oats
- 1 cup milk
- ¼ cup pumpkin puree
- ¼ teaspoon vanilla extract
- ¼ teaspoon pumpkin spice
- 2 teaspoons brown sugar or sweetener of your choice
- pinch of salt
- toppings of your choice
Instructions
- In a medium saucepan or small pot over low heat, combine milk, pumpkin puree, vanilla and pumpkin spice.
- Bring mixture to a simmer, stirring frequently. Add in oats.
- Cook oats for 2-3 minutes, stirring frequently, until oats are tender but not mushy. Stir in a small pinch of salt.
- Cover and let oatmeal stand for 3-4 minutes. Stir in more milk to adjust consistency if desired.
- Serve immediately with your favorite toppings.
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