Description
A warm, comforting bowl of pumpkin oatmeal made with rolled oats, creamy almond milk, and a perfect blend of autumn spices. Sweetened with maple syrup and topped with fresh fruit, yogurt, nuts, and dried fruit, this recipe is nutritious and ideal for a cozy breakfast or snack.
Ingredients
Scale
Oatmeal Base
- 1 cup old fashioned rolled oats
- 1 1/2 cups almond milk (or milk of choice, or water, or a mix)
- 2 tablespoons pure maple syrup (plus additional to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 teaspoon kosher salt
Toppings (optional)
- Fresh fruit (such as apple slices, blueberries, or bananas)
- Greek yogurt
- Heavy cream
- Toasted nuts or seeds (such as pecans or pepitas)
- Dried fruit (such as golden raisins or cranberries)
Instructions
- Prepare the Oatmeal Base: In a medium saucepan, combine the rolled oats, almond milk, pumpkin puree, maple syrup, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and kosher salt.
- Cook the Oatmeal: Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 3 minutes, stirring occasionally, until the oats are tender and the mixture thickens to your desired consistency.
- Adjust Sweetness and Consistency: Remove from heat and taste. Add additional maple syrup if you prefer it sweeter. If the oatmeal is too thick, stir in a splash of almond milk to loosen it up.
- Serve and Garnish: Spoon the pumpkin oatmeal into bowls and garnish with your choice of fresh fruit, Greek yogurt, a drizzle of heavy cream, toasted nuts or seeds, and dried fruit for extra texture and flavor.
- Enjoy Warm: Serve your pumpkin oatmeal warm for a cozy, nutritious breakfast that’s perfect for fall or any time you crave a soothing, flavorful meal.
Notes
- This recipe can be prepared on the stovetop as described, in the microwave for a quicker option, or made overnight by combining ingredients and refrigerating them to cook softly by morning.
- Use real pumpkin puree rather than pumpkin pie filling to avoid excess sugar and spices.
- Feel free to adjust the spices to your taste or add a pinch of salt to balance sweetness.
- Leftover pumpkin puree from canned pumpkin can be used in this recipe to reduce food waste.
- Adding toppings like nuts and dried fruit provides texture and boosts nutritional value.
Nutrition
- Serving Size: 1 serving (1/2 of recipe)
- Calories: 258 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
