USAUse plain canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added — you lose control of the flavour and it usually comes out too sweet. If you only have fresh pumpkin, roast it first, scrape out the flesh, and blend until smooth. The texture is a bit wetter than canned, so reduce the water by 50ml.
Don't stir too much once the oats are cooking. Constant stirring breaks down the oat structure and makes the texture gummy. Stir every minute, not every 10 seconds.
Pumpkin Oatmeal
By Sergei Martynov
Rolled oats cooked with pumpkin puree and a mix of warm spices — cinnamon, ginger, nutmeg. Ten minutes on the stove, one pot, no drama. The pumpkin makes the oatmeal thicker than usual and gives it a colour that looks like autumn in a bowl. Works year-round, not just in October.
Key Ingredients
What you'll need
Ingredients
- 160 g
See recipes with rolled oatsrolled oats
i - 250 ml
- 250 ml
- 120 g
See recipes with pumpkin pureepumpkin puree
i - 2 tbsp
See recipes with maple syrupmaple syrup
i - 1 tsp
See recipes with cinnamoncinnamon
i - 0.5 tsp
See recipes with ground gingerground ginger
i - 0.25 tsp
See recipes with nutmegnutmeg
i - 0.5 tsp
See recipes with vanilla extractvanilla extract
i - 1 pinch
How to make it
Instructions
- 1
Combine the oats, milk, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- 2
Once simmering, stir in the pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and salt. The mixture will thicken noticeably as the pumpkin combines with the oats.
- 3
Cook for 4 to 5 minutes on medium-low heat, stirring every minute or so. The oats are ready when they are soft but still have a little bite. Pull the pan off the heat a little earlier than you think.
- 4
Remove from heat and stir in the vanilla extract. Taste and adjust maple syrup or spices.
- 5
Spoon into bowls. Top with a splash of milk, chopped pecans or walnuts, pumpkin seeds, or an extra drizzle of maple syrup.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree for oatmeal?
Yes, fresh pumpkin works but needs preparation. Roast at 200°C for about 40 minutes, scoop out flesh and blend smooth. Fresh puree is wetter than canned, so reduce water by about 50ml.
Why is my pumpkin oatmeal too thick and gluey?
Two causes: heat too high or constant stirring. Both break down oat starch. Keep heat at medium-low and stir occasionally. Also, oats thicken after removing from heat — pull off slightly early.
Is pumpkin oatmeal good for weight loss?
Pumpkin is very low calorie (25 kcal per 100g), high in fiber. One bowl is about 290 kcal and keeps you full for 3-4 hours. Solid breakfast choice.
Can you make pumpkin oatmeal as overnight oats?
Yes, mix raw oats, milk, pumpkin puree, spices, maple syrup and vanilla in a jar. No cooking. Refrigerate overnight. Pumpkin flavour is actually stronger cold than warm.
What spices go in pumpkin oatmeal — just cinnamon or full pumpkin spice?
Cinnamon alone works fine. Full blend (cinnamon, ginger, nutmeg, allspice) gives more depth. If only cinnamon: use 1.5 tsp instead of 1, add pinch of black pepper for warmth.
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