Pumpkin Spice Oatmeal Recipe

Introduction

This Pumpkin Spice Oatmeal is a cozy and flavorful way to start your day during the fall season. Creamy oats blended with pumpkin, warm spices, and a touch of sweetness make for a comforting breakfast that feels like a warm hug in a bowl.

Ingredients

• 1 ½ cups water
• 1 cup (90 g) old-fashioned oats
• ¼ teaspoon kosher salt
• ½ cup (122.5 g) pure pumpkin
• ¼ cup (50 g) light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• ½ cup whole milk, warmed (100°F-110°F)
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• Toasted pecans, for topping
• Maple syrup, for topping
• Whole milk, for serving
• Cinnamon, for sprinkling

Instructions

1. Step 1: In a medium heavy-bottomed saucepan over high heat, bring the water to a full boil.
2. Step 2: Stir in the oats and kosher salt. Reduce heat to low and simmer uncovered, stirring every 30-60 seconds, for 3-5 minutes, or until the oats are tender and most of the water is absorbed.
3. Step 3: Add the pumpkin, brown sugar, and pumpkin pie spice. Cook for 2-3 minutes more, stirring gently, until well combined and slightly thickened.
4. Step 4: Stir in the warm whole milk, butter, and vanilla extract. Cook for 1-2 minutes until creamy and blended.
5. Step 5: Remove from heat and cover the pot. Let the oatmeal rest for 4-5 minutes to thicken.
6. Step 6: Spoon the oatmeal into bowls and top with toasted pecans, a drizzle of maple syrup, a splash of milk, and a pinch of cinnamon as desired.

Tips & Variations

• For a dairy-free option, substitute whole milk and butter with your favorite plant-based milk and coconut oil or vegan butter.
• Add a mashed ripe banana or a tablespoon of nut butter for extra creaminess and nutrition.
• Toast the pecans lightly in a dry pan before topping to enhance their crunch and flavor.
• Adjust sweetness by using honey or maple syrup instead of brown sugar.

Storage

Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, quick oats can be used but the texture will be softer and the cooking time shorter. Keep a close eye while cooking to avoid overcooking.

Is canned pumpkin the same as pumpkin pie filling?

No, canned pumpkin pie filling contains added sugars and spices, while canned pumpkin is pure pumpkin puree. Use pure pumpkin for this recipe for the best flavor and control over sweetness and spices.

Pumpkin Spice Oatmeal Recipe

Print Recipe

★★★★★

4.6 from 579 reviews

This Pumpkin Spice Oatmeal is a cozy, comforting breakfast perfect for autumn mornings. Creamy oats are simmered with pure pumpkin, warm pumpkin pie spices, and sweetened with brown sugar, then finished with a touch of butter and vanilla. Topped with toasted pecans, maple syrup, and a sprinkle of cinnamon, it’s a flavorful way to start your day.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oatmeal Base

• 1 ½ cups water
• 1 cup (90 g) old-fashioned oats
• ¼ teaspoon kosher salt

Flavorings

• ½ cup (122.5 g) pure pumpkin
• ¼ cup (50 g) light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• ½ cup whole milk, warmed (100°F-110°F)
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract

Toppings

• Toasted pecans
• Maple syrup
• Whole milk (optional)
• Cinnamon (optional)

Instructions

1. Bring water to a boil: In a medium heavy-bottomed saucepan over high heat, bring the water to a full rolling boil.
2. Add oats and salt: Stir in the old-fashioned oats and kosher salt. Reduce the heat to low and let the oats simmer uncovered, stirring every 30-60 seconds for 3-5 minutes until the oats are tender and most of the water is absorbed.
3. Incorporate pumpkin and spices: Stir in the pure pumpkin, light brown sugar, and pumpkin pie spice. Continue cooking for 2-3 minutes, stirring gently until well combined and the mixture is slightly thickened.
4. Add milk, butter, and vanilla: Pour in the warmed whole milk, add the unsalted butter, and vanilla extract. Cook for an additional 1-2 minutes until the oatmeal is creamy and everything is blended together.
5. Let oatmeal rest: Remove the saucepan from heat, cover, and let the oatmeal sit for 4-5 minutes to thicken and develop flavor.
6. Serve with toppings: Spoon the oatmeal into bowls and top with toasted pecans, a drizzle of maple syrup, a splash of whole milk if desired, and a pinch of cinnamon for an extra touch of warmth.

Notes

• For a dairy-free version, substitute whole milk with almond or oat milk and use a plant-based butter alternative.
• Adjust the sweetness by varying the amount of brown sugar or maple syrup to taste.
• Toasting the pecans enhances their flavor and crunchiness; toast them in a dry skillet over medium heat until fragrant, about 3-5 minutes.
• Oats can be cooked slightly thicker or thinner by adjusting the water amount to your preference.
• Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk to restore creaminess.

Keywords: Pumpkin spice oatmeal, fall breakfast, creamy oats, pumpkin pie spice, autumn recipe, healthy breakfast, easy oatmeal recipe