It is no secret that I am pumpkin obsessed – I love the taste and smell of pumpkin and stock up on pumpkin-scented candles and pumpkin-flavored foods during the fall months so I can enjoy all the pumpkin-y things throughout the long and cold Michigan winter months. 

One cozy comfort food I often prepare on cold and dark mornings from my bounty of canned pumpkin is pumpkin oatmeal. My kids love waking up to the smell of pumpkin simmering on the stovetop and indulging in a hot breakfast before heading off to school. I love serving this oatmeal as a weekday breakfast because it doesn’t take much time to make and is a filling and nutritious way to kick-start the day. Plus, who doesn’t love a warm meal on a chilly morning, especially one that tastes like pumpkin pie?

Pumpkin Oatmeal

Makes: 6-8 servings

Prep Time: None

Cook Time: 15 minutes


  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ cup packed brown sugar
  • 1 15oz can of pure pumpkin puree 
  • 2 ½ – 3 ½ cups of milk or water (I use 3 cups of unsweetened vanilla almond milk; quantity used depends on the consistency you prefer of a more “soupy” oatmeal or “dry” oatmeal)
  • 3 cups of old-fashioned oats*
  • 1 tsp of salt
  • Optional: Mini chocolate chips

Let’s do this!

  1. In a large saucepan over low heat, toast the allspice, nutmeg, ginger, and cinnamon, stirring occasionally, until fragrant, about two minutes. Stir in the brown sugar to combine with the spices, cook for another minute or two.
  2. Increase the heat to medium. Add in the canned pumpkin puree and milk. Stir until you reach a smooth and thick liquid consistency, about 1-2 minutes. 
  3. Add the oats and salt. Cook, stirring every minute or so, for about 8-10 minutes or until the oats plump. 
  4. Divide into individual bowls. Option to sprinkle some mini chocolate chips on top (my children’s favorite). 
  5. Enjoy!

*You can also use steel-cut oats in this recipe, however, steel-cut oats will take longer to cook. Allow the oats to simmer on low for about 20-25 minutes. Be sure to stir occasionally so the oats won’t stick or burn to the bottom of the pan. 

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