We love making warm oatmeal in the morning, especially when it’s cold out and we’re looking for ways to cozy up. This pumpkin oatmeal recipe is a healthy way to add lots of great fall flavor to this favorite breakfast dish without tons of calories or sugar.
While overnight oats and breakfast bars are the easy way to go, making a bowl of pumpkin oatmeal in the morning doesn’t take that much more effort. With the availability of quick-cooking oats, whether they’re steel-cut or rolled, making oatmeal in the morning can take less than five minutes.
For this pumpkin oatmeal recipe, we use fresh pumpkin purée to add natural sweetness and pumpkin flavor. You can make your own pumpkin purée ahead of time or simply use a can of natural pumpkin purée from the store.
We also use a blend of our favorite fall spices, including cinnamon, cardamom, and cloves. You can easily use pumpkin pie spice in place of these as it already contains a blend of these spices.
You can also choose to cook your oatmeal in hot water like many packaged oat containers instruct, or you can cook the oatmeal in milk. We like to use a blend of unsweetened almond milk and water as a way to add creaminess to our pumpkin oatmeal in a low-calorie, low-sugar way.
Feel free to serve your pumpkin oatmeal with a drizzle of maple syrup and chopped pecans for an extra bit of sweetness and crunch.
Cook time: 3 minutes
Prep time: 2 minutes
- 14 oz pumpkin puree
- 2 cups water
- 2 cups unsweetened almond milk or water
- 1/4 tsp kosher salt
- 3/4 tsp pumpkin pie spice or 1/2 tsp cinnamon, 1/4 tsp ground cardamom, and 1/4 tsp ground cloves
- 2 cups quick cooking oatmeal (3 or 5 minute kind)
- To a large saucepan, add the pumpkin purée, water, almond milk, salt, and spices. Whisk everything to combine.
- Turn on the heat to high and bring the mixture to a boil. Add the oats, then turn down the heat and cook according to the package instructions.
- Stir frequently and cook until oats are tender and you've obtained the consistency that you desire. You can stream in more water or almond milk if your oatmeal becomes too thick.
Recipe adapted from kitchme.com