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5.0 from 18 votes

Pumpkin Oatmeal (Pumpkin Spice)

Embrace Fall with this warm, deliciously spiced pumpkin oatmeal. Simple to make and so hearty, your breakfast just got a makeover!

Prep Time
2 mins
Cook Time
2 mins
Servings: 2
Calories: 507 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 ½ cups milk
  • 1 ½ cup old fashioned oatmeal
  • ½ cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 3 tablespoons dark brown sugar
  • ½ teaspoons salt
OPTIONAL
  • 2 tablespoons maple syrup
  • pecan halves

Instructions

    Cup of Yum
  1. Gather your ingredients. Have everything measured out and ready to go.
  2. In a small saucepan, add the milk, then stir in the oats and bring to a boil (Pics 1-4).
  3. Turn down the heat to medium stir in the pumpkin puree, brown sugar, salt and pumpkin pie spice (Pic 5).
  4. Stir to combine well, and continue to simmer (stirring occasionalluntil the oats are tender (about 2-3 minute(Pic 6)
  5. Top with maple syrup, extra pumpkin pie spice and pecan halves.
  6. Devour.

Notes

  • How to make pumpkin oatmeal in the microwave
  • Add the milk and oats to a large microwave safe bowl. Cook on high until the milk begins to bubble (watch that it doesn't boil over - cleaning up that mess is no fun at all).
  • Mix in the pumpkin puree, brown sugar, salt and pumpkin pie spice and return to the microwave.
  • Cook a further 2-3 minutes, then remove and allow to stand for 2 minutes. Top with maple syrup, extra pumpkin pie spice and chopped pecans
  • How to make overnight pumpkin oatmeal
  • Combine dry ingredients in medium bowl, combine wet ingredients in another.
  • Mix wet and dry together, then divide among serving bowls or glasses and seal with a lid. Refrigerate for a minimum of 4 hours to overnight.
  • Remove lid, top with desired toppings. Devour.
  • Add a 1/2 teaspoon of chia seeds and boost the fiber!
  • Top with extra milk instead of maple syrup. Depends on how sweet you like your oatmeal!
  • Add the milk and oats to a large microwave safe bowl. Cook on high until the milk begins to bubble (watch that it doesn't boil over - cleaning up that mess is no fun at all).
  • Mix in the pumpkin puree, brown sugar, salt and pumpkin pie spice and return to the microwave.
  • Cook a further 2-3 minutes, then remove and allow to stand for 2 minutes. Top with maple syrup, extra pumpkin pie spice and chopped pecans
  • Combine dry ingredients in medium bowl, combine wet ingredients in another.
  • Mix wet and dry together, then divide among serving bowls or glasses and seal with a lid. Refrigerate for a minimum of 4 hours to overnight.
  • Remove lid, top with desired toppings. Devour.

Nutrition Information

Calories 507kcal (25%) Carbohydrates 94g (31%) Protein 19g (38%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 726mg (30%) Potassium 876mg (25%) Fiber 8g (32%) Sugar 48g (96%) Vitamin A 10111IU (202%) Vitamin C 3mg (3%) Calcium 472mg (47%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 507

% Daily Value*

Calories 507kcal 25%
Carbohydrates 94g 31%
Protein 19g 38%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 726mg 30%
Potassium 876mg 19%
Fiber 8g 32%
Sugar 48g 96%
Vitamin A 10111IU 202%
Vitamin C 3mg 3%
Calcium 472mg 47%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.