Quick Pumpkin Oatmeal – Cozy, Healthy & Ready in Minutes
Start your morning with Quick Pumpkin Oatmeal! Creamy oats infused with pumpkin, warm spices, and a touch of sweetness for a cozy, healthy breakfast. Perfect for busy mornings, meal prep, or a comforting fall-inspired breakfast anytime.
Equipment
- Medium saucepan (or microwave-safe bowl)
- Wooden spoon or spatula
- Measuring cups & spoons
- Optional: whisk (for smooth texture)
Ingredients
- 1 cup rolled oats (or quick oats for faster cooking)
- 1 cup milk (dairy or almond/oat milk)
- 1 cup water
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2–3 tbsp maple syrup (or honey/brown sugar)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- Pinch of ground cloves (optional)
- ½ tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Chopped pecans or walnuts
- Pumpkin seeds
- Dried cranberries or raisins
- Apple slices
- Chocolate chips or coconut flakes
- Yogurt dollop
Instructions
- Heat the Base – In a medium saucepan, bring milk and water to a gentle simmer over medium heat.
- Add Oats & Pumpkin – Stir in oats and pumpkin puree. Reduce heat slightly.
- Season & Sweeten – Mix in cinnamon, nutmeg, ginger, cloves, vanilla, salt, and maple syrup. Stir well.
- Cook Until Creamy – Simmer for 5–7 minutes, stirring occasionally, until oats are soft and mixture thickens.(For quick oats: 2–3 minutes | For rolled oats: 5–7 minutes | For steel-cut: 20–25 minutes with extra liquid).
- Taste & Adjust – Add more sweetener or spices if desired.
- Serve & Top – Spoon into bowls, top with nuts, seeds, fruit, or yogurt. Drizzle extra maple syrup if desired.
Notes
- Make it Vegan: Use plant-based milk and maple syrup.
- Make it Creamier: Stir in a spoonful of almond butter or Greek yogurt.
- Meal Prep Friendly: Store in fridge up to 4 days; reheat with a splash of milk.
- Flavor Variations: Try adding cocoa powder for pumpkin chocolate oats or swirl in peanut butter for extra richness.