Pumpkin Spice Oatmeal

If you’re craving cozy breakfasts to kick off the season, this Pumpkin Spice Oatmeal belongs at the top of your list. It’s creamy, spiced, and tastes just like pumpkin pie in a bowl. It’s the ultimate fall comfort food for chilly mornings, ready in minutes, and endlessly customizable with your favorite toppings.

Ingredients & Substitutions

• Old-Fashioned Oats: Also known as rolled oats, these provide the best chewy texture. You can use quick oats, but the oatmeal will be creamier and cook faster. Avoid steel-cut oats here; they need a different method.
• Pure Pumpkin: Use 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices added). Homemade pumpkin puree works too!
• Brown Sugar: Light brown sugar adds sweetness and depth. Swap with dark brown sugar for a richer molasses flavor, or try maple syrup or honey for a natural sweetener.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have it, make your own or use ¾ teaspoon cinnamon + ¼ teaspoon nutmeg.
• Whole Milk: Makes the oatmeal extra creamy. For dairy-free, use almond milk, oat milk, or coconut milk.
• Butter: Adds richness. Coconut oil works as a dairy-free alternative.
• Vanilla Extract: Rounds out the flavor and adds warmth.
• Toppings: Pecans, maple syrup, and a dusting of cinnamon are my favorites. You could also add dried cranberries, walnuts, or a dollop of whipped cream for a dessert-like treat.

Toppings & Variations

Pumpkin oatmeal is delicious as-is, but you can dress it up a hundred different ways (but I am not going to give you all 100 😜). Here are a few of my favorites:

• Nutty crunch: Add toasted pecans, walnuts, or almonds on top.
• Extra sweetness: Drizzle with maple syrup, honey, or a sprinkle of cinnamon sugar.
• Creamy finish: Stir in a splash of cream, half-and-half, or coconut milk just before serving.
• Fruit boost: Top with dried cranberries, raisins, or sliced bananas.
• Dessert vibes: Add a dollop of whipped cream or a few mini chocolate chips for a pumpkin pie meets oatmeal experience.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and creamier. Quick oats also cook faster, so reduce the simmer time.

Can I make this dairy-free?

Absolutely! Swap the milk for almond, oat, or coconut milk, and use coconut oil instead of butter.

Can I double this recipe?

Yes, just use a larger pot. Leftovers can be stored in the refrigerator for up to 3 days.

How do I reheat pumpkin oatmeal?

Warm in the microwave or on the stovetop with a splash of milk to loosen it back up.

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin until smooth, then use it just like canned pumpkin. Keep in mind that the texture and flavor may vary slightly depending on the pumpkin variety.

Troubleshooting: Thicker or Thinner Oatmeal

Too thick? Stir in more warm milk or water, a tablespoon at a time, until it reaches your preferred creaminess.

Too thin? Keep cooking for a few extra minutes, stirring occasionally, until the liquid is absorbed. You can also stir in an extra spoonful of oats and let it sit for a couple of minutes.

Not creamy enough? Don’t skip the butter; it makes a difference in texture and flavor.

How to Store Pumpkin Spice Oatmeal

Let the oatmeal cool completely before storing. Place in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm gently on the stovetop or in the microwave.