If you’re after a quick, feel-good breakfast, this pumpkin pie oatmeal cooks in about 5 minutes on the stovetop or microwave. It’s super creamy, gently spiced with pumpkin pie spice, and easy to customize with the toppings you love. Think of it as your week-day hero: simple pantry ingredients, satisfying for hours, and the kind of pumpkin oatmeal recipe you’ll come back to whenever chilly mornings hit.
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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Ingredients
1 ½cupsmilk of choiceor water or a mix of both
1cupold-fashioned rolled oats
½cupcanned pumpkin pureenot pumpkin pie filling
1teaspoonpumpkin pie spice
⅛teaspoonfine sea salt
Optional Toppings
maple syrup
chopped pecans
splash of milk
Instructions
Stovetop (2 servings)
In a medium saucepan over medium heat, whisk milk, oats, pumpkin puree, pumpkin pie spice, and sea salt until smooth and steamy.
1 ½ cups milk of choice, 1 cup old-fashioned rolled oats, ½ cup canned pumpkin puree, 1 teaspoon pumpkin pie spice, ⅛ teaspoon fine sea salt
Reduce heat to medium-low and cook, stirring occasionally, 5–7 minutes, until creamy and thickened to your liking.
Taste and adjust spice if needed. Also, add a splash more milk to loosen if needed.
Spoon into bowls and top with chopped pecans, a drizzle of maple syrup, and a little extra milk.
maple syrup, chopped pecans, splash of milk
Microwave (1 serving)
In a microwave-safe bowl, whisk ¾ cup milk, ¼ cup pumpkin puree, ½ teaspoon pumpkin pie spice, and a pinch of salt. Stir in ½ cup rolled oats.
Microwave 90–120 seconds, stopping to stir halfway. Rest up to 1 minute to thicken, then top and enjoy. (Microwave strengths vary. Add milk to loosen as needed.)
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Notes
Stick with old-fashioned rolled oats. Quick oats can get mushy and steel-cut oats need a different method and more time.For a protein boost, stir in a spoonful of almond or peanut butter, or a tablespoon of chia or ground flax.Fold in diced sautéed apples or raisins for extra autumn flavor.