Creamy Pumpkin Oatmeal
Warm, creamy, and full of cozy fall flavor, this Pumpkin Oatmeal is the perfect breakfast on chilly mornings. Made with hearty oats, real pumpkin puree, and fragrant pumpkin pie spices, it tastes like autumn in a bowl — and it’s ready in just 10 minutes!
Meet my new favorite fall breakfast! This creamy pumpkin oatmeal tastes like a warm slice of pumpkin pie — minus the crust and whipped cream.
It’s the perfect way to use up leftover pumpkin puree from your Vegan Pumpkin Pancakes, Pumpkin Scones, or Pumpkin Granola. Made with simple pantry ingredients, this cozy pumpkin spice oatmeal comes together quickly on the stovetop, in the Instant Pot, slow cooker, or even in the microwave — whatever method works best for your morning.
When the weather turns cool, there’s nothing better than wrapping your hands around a steaming bowl of this comforting oatmeal. And if you love all things pumpkin, I know this will become a new favorite!
Without further ado, let’s get to it!
How To Make Pumpkin Oatmeal
Making pumpkin oatmeal is a cinch. All you need is a handful of ingredients and one pot!
Ingredients You’ll Need
Here is everything you will need, including variations:
- Oats: Old-fashioned rolled oats or quick oats both work well
- Pumpkin puree: Use canned 100% pumpkin puree or homemade
- Pumpkin spice: Swap with cinnamon (if on hand, add a pinch of nutmeg and ginger to make pumpkin spice)
- Plant milk: Use your favorite: almond, oat, cashew, soy, etc.
- Vanilla
- Pure maple syrup: Swap with coconut, date, or pure cane sugar
- Pecans: Walnuts would be great too
- Salt: Just a pinch to bring out all the flavors
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
Steps to Make it
Follow these simple stovetop steps (you’ll find easy instructions for the Instant Pot, slow cooker, and microwave in the recipe card notes below!).
Combine ingredients. In a small or medium pot, add the oats, pumpkin puree, spices, non-dairy milk, vanilla, water, and salt. Give a good stir to combine.
Simmer. Bring to a boil, reduce the heat to a simmer, and cook over a gentle boil for 3–4 minutes. Remove from heat and let stand for 2 to 3 minutes.
And now you’re ready to enjoy with all your favorite toppings!
Tips For The Best Pumpkin Oatmeal
- Use pure pumpkin puree, not pumpkin pie filling. The plain canned pumpkin gives you that real pumpkin flavor without extra sugar and spices.
- Adjust the consistency: For creamier oatmeal, add a splash more milk or water toward the end of cooking. If you like it thicker, use a bit less liquid.
- Sweetness level: Start with 1–2 tablespoons of maple syrup and adjust to taste. You can also use brown sugar, coconut sugar, or your favorite sweetener.
- Make it extra cozy: Stir in a spoonful of nut butter (peanut, almond, or pecan) for richness, or top with toasted pecans, a sprinkle of cinnamon, or a drizzle of maple syrup right before serving.
- Meal prep friendly: Make a big batch on Sunday and store in the fridge for up to 4 days. It reheats beautifully with a splash of milk to loosen it up.
Serving Suggestions
Serve oatmeal warm in your favorite bowl with a big spoon. Enjoy as is or top with any of these delicious additions:
- Classic Toppings: A drizzle of pure maple syrup, a sprinkle of cinnamon, and a handful of toasted pecans or walnuts for crunch.
- Creamy Boost: Add a dollop of yogurt (dairy-free or Greek yogurt) or a spoonful of almond butter or peanut butter for extra richness.
- Fruit Additions: Fresh apple slices, diced pear, or a handful of dried cranberries or raisins pair beautifully with the pumpkin spices.
- Extra Protein: Stir in a scoop of vanilla protein powder or top with hemp seeds, chia seeds, or pumpkin seeds (pepitas).
- Holiday Touch: For a festive breakfast, top with a sprinkle of nutmeg, a few pomegranate arils, or even a light dusting of powdered sugar.
Storage & Reheating Tips
Pumpkin oatmeal stores and reheats beautifully, making it excellent for meal prep!
- Refrigerator: Store leftovers in an airtight container (Mason jars work great) for up to 5–6 days.
- Freezer: Let the oatmeal cool completely, then transfer to freezer-safe containers (affiliate link) or zip-top bags. Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm on the stovetop over low heat or in the microwave in 30–60 second intervals. Stir in a splash of milk or water as needed to restore creaminess.
More Healthy Oatmeal Recipes!
Love oatmeal? You’ll want to try these other healthy oatmeal recipes too!
Try my Instant Pot Steel Cut Oats, Overnight Steel Cut Oatmeal, Cinnamon Oatmeal, customizable Healthy Oatmeal, or the delicious Apple Baked Oatmeal.
And be sure to check out all of our oatmeal recipes here!
Print Recipe
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CREAMY PUMPKIN OATMEAL
- Total Time: 7 minutes
- Yield: Serves 2
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This creamy Pumpkin Oatmeal is pure fall comfort in a bowl! Made with pumpkin puree, warm spices, and hearty oats, it’s a delicious, healthy breakfast that comes together in minutes.
Ingredients
- 1 cup old fashioned oats
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/4 cup plant milk (I used oat milk)
- 1 1/2 cups water
- 1 teaspoon vanilla
- pinch of salt
To serve
- 1 – 2 tablespoons pure maple syrup
- 1 – 2 tablespoons non-dairy milk (I used oat milk), optional
- 1/4 – 1/2 cup pecans, optional
Instructions
Combine ingredients: In a small or medium pot, add the oats, pumpkin puree, pumpkin spice, plant milk, vanilla, water, and salt. Give a good stir to combine.
Simmer: Bring to a boil, reduce the heat to a simmer, and cook over a gentle boil for 3 – 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
Serve: Place oatmeal in your serving bowl, top with pecans, and drizzle with maple syrup and your favorite non-dairy milk.
Serves 2
Notes
Store: Leftover oatmeal can be refrigerated for 5–6 days and makes a great grab-and-go meal. For longer storage, freeze for up to 2–3 months. Let thaw in the refrigerator before reheating and add an extra splash of mil.
Make pumpkin spice using 3/4 tsp cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
Nut-Free: Use seeds only, such as pepitas (pumpkin seeds), chia seeds, or hemp hearts.
Microwave: Add the ingredients to a large bowl and mix well. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, use a larger, wider bowl. Let cool for a few minutes before serving.
Instant Pot (double recipe unless using a 3 qt.): Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt in the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, then let the pressure release naturally for 5 minutes. Total time, including coming to pressure, is about 17 – 20 minutes.
Slow Cooker (double recipe unless using a 3 qt.): Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
Nutritional Information does not include the optional serving of pecans or milk. If adding 2 tablespoons of pecans per serving the calories will be 325 cal.
- Prep Time: 2 min
- Cook Time: 5 min
- Category: Breakfast, Entree
- Method: stovetop
- Cuisine: American
FAQs
Yes! This recipe is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk to loosen it back up to a creamy consistency.
Rolled oats give the best texture, but quick oats work in a pinch (reduce cooking time). Steel-cut oats will take longer to cook and need more liquid — they’re delicious but will change the final consistency.
Yes, as long as you use certified gluten-free oats. All the other ingredients are naturally gluten-free.
Add an extra tablespoon of maple syrup or your favorite sweetener. You can also top it with a drizzle of maple syrup or brown sugar right before serving.
My favorites include toasted pecans, a sprinkle of cinnamon, fresh apple slices, a dollop of yogurt, or a drizzle of almond butter. Pumpkin seeds are also wonderful for extra crunch!
Absolutely. Portion it into individual containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of milk.
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I halved the recipe for me only. Cooked for 10 minutes tochris get the consistency I prefer…. delicious!
Made this recipe for my husband because he loves oats in the morning. Turned out very well. But I had to add 3 tbs brown sugar to the serving. Tried it but feel like it needs to be cooked a little more. Will add more almond milk tomorrow. Not the amount recommended just enough for the oats to finish cooking. But overall this recipe is excellent 👌. Thank you for sharing. God bless you 🙏🏽.
This is a wonderful and easy recipe! Thank you for sharing this.
Good, quick recipe that leaves a lot of the taste preferences up to the user. I’ll have to cut back on the water next time, though (maybe 60ml less), and would recommend that others do the same and add liquid after cooking if it’s drier than they’d like.