I know you might think I’m crazy, but eating this pumpkin flavored oatmeal is just like eating pie for breakfast.
Nothing is better than enjoying some leftover homemade pie in the morning, but it’s not exactly the most healthy option. Now you can experience those fall flavors that you crave, in a healthier version that’s just as enjoyable.
Pumpkin season is one of my favorite times of year. But for me, it’s about more than just the fact that I can walk around with my pumpkin spice latte, wearing my favorite pair of boots and a warm scarf.
Instead, this time of year marks the beginning of the holiday festivities that I hold so dear. Everyone starts to send out invites to parties and schedule visits, and it feels like every single weekend we’ve got plans with friends and family on the calendar.
With the return of warming spices and our favorite comfort foods, people begin to gather in force, and it seems like everyone is ready to celebrate. This might seem stressful to some people, but it is one of the things that I love most about this season, and that i look forward to every year.
The more the merrier is actually my motto, after all.
This recipe is all about those cozy feelings. There are a million pumpkin recipes out there, so it can be a challenge to decide which ones to try each year.
What I love about this oatmeal is that it’s so darn easy to make, and it’s a simple breakfast. Most of the fall recipes that I turn to are desserts or savory meals, so it’s nice to have this one when I’m looking for something a little different.
The recipe is actually easy enough to make on a busy weekday morning for breakfast, but it can also make a weekend feel super special. The pecans are optional, but I highly recommend including them because they add wonderful texture to the dish.
You can even use candied pecans, if that’s all you happen to have handy.
Lightly sweetened with maple syrup and a touch of brown sugar, you’ll love the combination of pumpkin spice, healthy squash puree, and oats. This high-fiber breakfast is my favorite way to warm up on a chilly morning, and it’s sure to keep you feeling full and satisfied until lunchtime.
If you really want to make it a little extra over-the-top in the pie department, definitely consider adding a dollop of freshly made whipped cream just before serving.
This recipe serves two, but you can easily double or triple it to feed a crowd. Just remember to use a larger pan.
If you have any leftover canned pumpkin when you’re finished with your holiday baking, this simple breakfast is also an excellent way to use it up.
Whenever pumpkin season rolls around, I hope this recipe becomes a tradition in your family.
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Pumpkin Flavored Oatmeal
- Total Time: 22 minutes
- Yield: 2 servings 1x
Description
Pie for breakfast? You better believe it. This pumpkin flavored oatmeal definitely delivers. Despite tasting like dessert, it’s healthy too.
Ingredients
- 1 3/4 cups water
- 1/8 teaspoon salt
- 1 cup old fashioned rolled oats
- 4 tablespoons pureed pumpkin
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon packed light brown sugar
- 2 tablespoons chopped pecans (optional)
- 2 tablespoons pure maple syrup
Instructions
- Place the water and salt in a medium saucepan over high heat. Stir to dissolve salt, and bring to a boil. Add oatmeal, and stir to combine. Turn heat down to medium and cook for 5 minutes, stirring occasionally, until the water has been absorbed completely.
- Remove from heat. Stir in pumpkin, pumpkin pie spice, and brown sugar. Return to the stove and continue to cook over low heat, until warmed through.
- Divide oatmeal between two bowls. Top with pecans and syrup before serving.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Oatmeal
- Method: Stovetop
- Cuisine: Breakfast
Keywords: oatmeal, pumpkin, pumpkin spice, maple syrup, brown sugar, breakfast
Cooking By the Numbers…
Step 1 – Chop Pecans and Measure Remaining Ingredients
Chop enough pecans until you have 2 tablespoons total. Use a sharp knife and sturdy cutting board to make this process fast and easy.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Cook
Add the water and salt to a saucepan, and bring to a boil over high heat, stirring to dissolve the salt.
Reduce heat to medium heat and stir in the oats. Cook for 5 minutes, stirring occasionally, until the water has been absorbed completely.
Remove from heat.
Step 3 – Finish and Serve
Stir in the pumpkin, pumpkin pie spice, and brown sugar. Return to low heat and stir occasionally, until warmed through.
Divide the oatmeal between two bowls. Garnish with pecans and maple syrup.
You can easily reheat leftovers in a microwave-safe bowl for 30-60 seconds on high, until warmed through. Add a dash of milk to loosen up the texture, and enjoy.
Change It Up!
One of my favorite things about this easy breakfast is how easy it is to customize it to make it your own.
Instead of pecans, try walnuts or dried cranberries, or apple chips. Stir in some chocolate chips. Try a different kind of pureed squash, like butternut, or roasted and pureed sweet potato. Or switch out the milk for a dairy-free substitute.
And when you’re really rushed for time in the morning, consider using our recipe for slow cooker overnight oatmeal or our chilled overnight oats as a starting point to change up the flavors for a more pumpkin-forward treat.
Looking for even more pumpkin recipes to satisfy your craving? Try these breakfast ideas next:
What’s your favorite breakfast to make every autumn? Tell us in the comments below, and be sure to give this recipe a rating after you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 15, 2010. Last updated: February 12, 2024 at 16:36 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.
Not really a fan of pumpkin, but my wife made this and we all loved it.
★★★★★
This recipe is really good! And it’s a great way to use up extra pumpkin puree!
★★★★★