10-Minute Pumpkin Oatmeal

Whenever I share a pumpkin recipe, I can feel the side-eye because, for as many people who love all the pumpkin things this time of year, there are an equal number who don’t. So, for the people who don’t, I deeply apologize. But for everyone else: come along with me, won’t you? It’s pumpkin season!

And this pumpkin oatmeal is a quick and easy way to get your fix first thing in the morning. It’s hearty, warming, and ready in about 10 minutes. So let’s put on those Ugg boots, cozy sweaters, and fingerless wooly gloves. It’s fall breakfast time.

Ingredients

• Water: I like to cook the oats in water and then add milk to make them creamy.
• Old-fashioned oats: I love the texture of old-fashioned oats (aka rolled oats). You can use quick oats (they’ll cook faster), but they don’t have the same hearty texture.
• Brown sugar: You can adjust the amount depending on how sweet you like your oatmeal. You can also use the same amount of maple syrup instead of the brown sugar. Or do half of each.
• Pumpkin puree: This recipe makes one serving, so you don’t need a lot of pumpkin. It’s a great way to use leftover pumpkin puree from the holidays. Or you can store the leftovers. Pumpkin puree keeps for up to a week in the fridge.
• Ground cinnamon: I like a little cinnamon, but you can use the same amount of pumpkin pie spice (a mix of cinnamon, nutmeg, cloves, and ginger).
• Whole milk: This makes the oatmeal extra creamy, but I’ve also made it with 2%, almond milk, and oat milk. Pretty much any kind of milk or dairy-free milk will work. Adding a splash of cream at the end is not a bad idea either.

How to Make It

☑️ Simmer

Bring the water to a simmer over high heat in a small saucepan. Add the oatmeal, stir, and lower the heat to medium.

☑️ Add the Flavor

Cook and stir the oatmeal for about five minutes. Once most of the water is absorbed, stir in the pumpkin, sugar, and cinnamon.

☑️ Make it Creamy

Add the milk and stir for about a minute to warm it up in the oatmeal. Now it’s ready to serve!

Recipe Tips

• Mix-Ins: Consider this oatmeal your fall canvas and dress it up however you like. Mix in some dried cranberries, raisins, or chopped nuts like walnuts, pecans, or almonds. Some toasted pumpkin seeds would also be good and very on-brand for the season. A spoonful of peanut butter or almond butter mixed in works well, too.
• Microwave: You can cook the oatmeal in the microwave (it will take about two minutes), add the other ingredients, and heat it again (about 30 seconds to a minute), but I hope you try the stove method. I think oatmeal cooked on the stove has a better texture and consistency, so if you have the extra minutes, it’s worth the time.
• Make-ahead: You can make a bigger batch (and use up the whole can of pumpkin). However, each additional serving will require an extra 5 minutes to cook the oatmeal. You can store the cooked pumpkin oatmeal in an airtight container in the refrigerator for several days. It will thicken in the fridge, so add a splash of milk when you warm it up.

More Homemade Oatmeal Recipes

• Blueberry Oatmeal
• Banana Nut Oatmeal
• Maple Brown Sugar Oatmeal
• Strawberry and Cream Oatmeal