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Dive into the fall spirit with this pumpkin oatmeal recipe! Ready in just 7 minutes, it’s perfect for on-the-go mornings and packed with cozy, festive flavors. The best part? It comes together in one pot for a hassle-free start to your day.
save this recipe!Your New Go-To Oatmeal Recipe
Ready for a vegan, naturally gluten-free breakfast that’ll totally knock your socks off? Pumpkin oatmeal does the trick! This cozy, warm bowl of deliciousness is one of my favorite fall breakfasts.
It’s super quick to prepare (we’re talking under 10 minutes), making it an awesome pre-work or school meal. The secret to that perfectly creamy texture? Rolled oats! They cook quickly while holding their shape, giving you a hearty bite.
Pair those with a sprinkle of pumpkin spice, pumpkin puree, and sweet, crunchy toppings for a healthy breakfast that legitimately tastes like dessert. It’s pure magic, folks!
Reader rating
“A KEEPER! My husband made this Spiced Pumpkin Oatmeal for breakfast a few days ago. It was good, and left me feeling so satisfied. Perfect for fall.” —Kate
Here’s What You’ll Need
This pumpkin oatmeal comes together with just 8 pantry staples! Jump down to the recipe card for exact measurements (this is just an overview).
- Rolled Oats: We’ll use old-fashioned rolled oats as our hearty, fiber-rich base. (You could also try steel-cut or instant oats – find their specific cooking times below.)
- Pumpkin Puree: This puree adds that delicious pumpkin flavor. Double-check that you’ve got canned pumpkin puree, not pumpkin pie filling. Feeling adventurous? Make your own pumpkin puree!
- Maple Syrup: To sweeten things up, we’ll use maple syrup. (You can also use brown sugar instead.)
- Vanilla Extract: Pure vanilla extract adds a deliciously sweet, creamy note.
- Spices: Finally, add a pinch each of cinnamon, nutmeg, and cloves, along with ¼ tsp of salt, to spice things up.
Try Different Oats!
This recipe is designed for rolled oats, but feel free to experiment with different varieties to suit your taste! For steel-cut oats, cook the pumpkin oatmeal on low heat for 25 to 30 minutes, adding extra water as needed for a creamy texture. If using instant oats, reduce the cooking time to just 1 or 2 minutes since they’ll absorb the liquid much faster.
This oatmeal Is Done In 7 Minutes
Ready to get things rolling? Get it? It’s…a rolled oats pun. Anyway… get excited because this is a simple one-pan, two-step recipe! (Jump to the recipe card for the full printable instructions.)
- Cook the oats and other ingredients in a pot until the liquid absorbs.
- Serve warm, optionally topped with brown sugar and pecans.
Variations
Topping Ideas: I sprinkled pecans on my oats for the perfect final touch. You can also use walnuts, almonds, or any type in a glazed form (that tastes extra yummy, I must say). You can also sprinkle on chia or flax seeds for extra nutrients or add chocolate chips for a sweet touch.
Nut Butter Swirl: Stir in a dollop of almond butter, peanut butter, or cashew butter for added creaminess and protein.
Protein Boost: Stir in a scoop of vanilla or pumpkin spice protein powder to make an even more filling breakfast.
More Oat-Tastic Meals
High Protein Egg White Oatmeal
5 minutes
Cinnamon Apple Oatmeal
10 minutes
Stovetop Cranberry Orange Oatmeal
30 minutes
Slow Cooker Sweet Potato Oatmeal
6 hours 5 minutes
For more morning pumpkin ideas, try my crunchy pumpkin granola next!
10-Minute Pumpkin Oatmeal Recipe
Ingredients
- 3 cups water, 680 mL
- 1 ½ cups rolled oats, 570 g
- 1 cup pumpkin puree, 220 g
- ¼ cup maple syrup, can sub brown sugar
- ¼ tsp vanilla extract
- ¼ tsp salt
- Pinch each of cinnamon, nutmeg, cloves
Instructions
- Cook: In a medium saucepan, stir together all ingredients. Set over medium heat and bring to a gentle simmer. Cook for about 5 minutes, or until liquid has been absorbed and oats are cooked through (take a bite, they should be soft).
- Serve: Serve warm, optionally topped with brown sugar and pecans.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
A KEEPER!
My husband made this Spiced Pumpkin Oatmeal for breakfast a few days ago. It was good, and left me feeling so satisfied. Perfect for fall.
He did double the vanilla, and substituted 1/2 teaspoon cinnamon for the 3 pinches of spices.
Also recommended bringing everything except the oatmeal to a boil, then add the oats–less likely to scorch.
It was nice garnished with chopped pecans, dried cranberries, or maple granola (we experimented with different toppings).
So happy to hear it, Kate!! Thanks for letting us know those tips, that’s super useful for folks making this! 😀
Soooooo goood! It’s one of the most delicious versions of oatmeal I’ve ever had! I used steel cut oats (1 cup oats with 4 cups water) in place of the regular oatmeal, and it was even heartier. I also used added chopped pecans – YUM! This will definitely be a keeper!
Thrilled you loved it, thanks for the sweet review Kelly!