Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
