USA · Breakfast and Brunch · Vegetarian
Pumpkin Oatmeal
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 color that looks like autumn in a bowl. Works year-round, not just in October.
15 min 290 kcal 2 serves Medium🌿Vegetarian🇺🇸USA★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 160 grolled oats
- 250 mlmilk
- 250 mlwater
- 120 gpumpkin puree
- 2 tbspmaple syrup
- 1 tspcinnamon
- ½ tspground ginger
- ¼ tspnutmeg
- ½ tspvanilla extract
- 1 pinchsalt
Method
- Combine the oats, milk, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- 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.
- 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.
- Remove from heat and stir in the vanilla extract. Taste and adjust maple syrup or spices.
- Spoon into bowls. Top with a splash of milk, chopped pecans or walnuts, pumpkin seeds, or an extra drizzle of maple syrup.
FAQ
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.
Rate this
Rate this recipe
Keep browsing
More dishes from the American archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Timing is everything with pumpkin oatmeal. I have the plate warming in the oven while I cook, so everything goes from pan to table at peak temperature. This is not a dish that waits well.