Pumpkin Spice Oatmeal is the ultimate cozy breakfast that blends the rich flavors of fall into a warm, satisfying bowl. It’s creamy, gently spiced, and naturally sweetened, making it both comforting and nutritious. Whether I’m in a rush on a weekday or savoring a slow weekend morning, this bowl hits the spot.
Why You’ll Love This Recipe
I love how quick and easy this oatmeal comes together — just one pot and a handful of pantry staples. It’s the perfect way to use up leftover pumpkin puree, and the warm spices give it that unmistakable autumn vibe. Plus, it’s naturally sweetened, filling, and endlessly customizable. It keeps me full and energized all morning long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup old-fashioned rolled oats
2 cups milk (dairy or non-dairy like almond or oat milk)
½ cup pumpkin puree
1–2 tablespoons maple syrup (depending on sweetness preference)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
Pinch of salt
1 teaspoon vanilla extract
Optional toppings: chopped nuts, dried cranberries, a drizzle of maple syrup, or a sprinkle of cinnamon
Directions
In a medium saucepan over medium heat, I combine the oats and milk, stirring occasionally until the mixture begins to simmer.
I stir in the pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, salt, and vanilla extract.
I reduce the heat to low and cook the oatmeal for 5–7 minutes, stirring often, until it thickens to my liking.
Once it’s creamy and heated through, I remove it from the heat.
I spoon the oatmeal into bowls and top with my favorite toppings — chopped pecans, a little extra maple syrup, or dried fruit always taste great.
Servings and timing
This recipe makes 2 hearty servings. Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Variations
I sometimes add a mashed banana for extra natural sweetness and a creamier texture.
To boost protein, I stir in a scoop of vanilla protein powder or a spoonful of Greek yogurt after cooking.
If I’m craving a crunch, I toss in some granola or toasted pumpkin seeds on top.
For a decadent twist, I swirl in a spoonful of almond butter or peanut butter before serving.
If I need to make it gluten-free, I just make sure to use certified gluten-free oats.
Storage/Reheating
I store leftover oatmeal in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk and warm it on the stove or in the microwave, stirring until smooth and heated through. I sometimes need to adjust the sweetness a bit with an extra drizzle of maple syrup after reheating.
FAQs
How do I make this oatmeal creamier?
I use full-fat milk or a creamy non-dairy milk like oat or coconut milk, and stir constantly as it cooks to create a smooth texture.
Can I make this oatmeal ahead of time?
Yes, I often cook a batch in advance and portion it into containers. It reheats well with a splash of milk.
Is this recipe suitable for kids?
Definitely. It’s gently sweetened, soft in texture, and packed with warm spices that most kids enjoy.
Can I use steel-cut oats instead of rolled oats?
Yes, but I make sure to increase the cooking time to about 25–30 minutes and use more liquid since steel-cut oats take longer to cook.
Can I freeze this oatmeal?
I can freeze it in single portions for up to 1 month. I thaw it overnight in the fridge and reheat with extra milk for best texture.
Conclusion
Pumpkin Spice Oatmeal is one of my favorite go-to breakfasts when I want something quick, cozy, and nourishing. The warm spices, creamy texture, and customizable toppings make every bowl unique and satisfying. It’s a simple way to bring the flavors of fall into my everyday routine — no fuss, just comfort.
Pumpkin Spice Oatmeal is a cozy, nutritious breakfast that blends fall flavors with creamy oats and warm spices. Naturally sweetened and easy to make, it’s perfect for both busy mornings and slow weekends.
Ingredients
1 cup old-fashioned rolled oats
2 cups milk (dairy or non-dairy like almond or oat milk)
½ cup pumpkin puree
1–2 tablespoons maple syrup (depending on sweetness preference)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
Pinch of salt
1 teaspoon vanilla extract
Optional toppings: chopped nuts, dried cranberries, a drizzle of maple syrup, or a sprinkle of cinnamon
Instructions
In a medium saucepan over medium heat, combine the oats and milk, stirring occasionally until the mixture begins to simmer.
Stir in the pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, salt, and vanilla extract.
Reduce the heat to low and cook the oatmeal for 5–7 minutes, stirring often, until it thickens to your liking.
Once creamy and heated through, remove from heat.
Spoon the oatmeal into bowls and top with desired toppings such as chopped nuts, dried cranberries, or a drizzle of maple syrup.
Notes
Use full-fat or creamy non-dairy milk for a richer texture.
Add mashed banana for extra sweetness and creaminess.
Boost protein with Greek yogurt or protein powder stirred in after cooking.
Top with granola or toasted pumpkin seeds for crunch.
Use certified gluten-free oats if needed.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk.
Freeze in single portions for up to 1 month; thaw overnight and reheat with milk.
