“Kids, we’re having pumpkin pie bowls for breakfast!” This is how I market this pumpkin oatmeal recipe to my children. It has a not-so-sneaky serving of veggies inside, but it feels like you’re eating a comforting slice of pumpkin pie. (The extra fiber is a bonus!)
It’s the perfect recipe if you have leftover pumpkin sitting in your fridge. (I’ll share more pumpkin recipe ideas below, in case you’re opening a can just to make this recipe.)
This also makes an excellent breakfast if you’re hosting guests over the holidays. You can create a fun “oatmeal bar” with this pumpkin oatmeal as the base. Then set out bowls of dried cranberries, pecans, maple syrup, and extra milk. Everyone can customize their bowls for a fun breakfast buffet.
⭐⭐⭐⭐⭐ Featured Review
“This is one of my favorite fall and winter breakfasts. Easy, delicious and satisfying!” – Tamra
How to Make Pumpkin Oatmeal
Step 1:
In a small saucepan, combine the rolled oats, chia seeds, pumpkin puree, pumpkin pie spice, maple syrup, milk, and water. I also recommend adding a pinch of salt to boost the flavor.
Note: I use a combination of milk and water for cooking because it helps prevent the mixture from sticking to the bottom of the pan. But if you prefer more protein, you can use only milk.
Step 2:
Bring the mixture to a boil over medium-high heat, stirring often. When the liquid is boiling, reduce the heat and continue stirring frequently. This will prevent the oatmeal from sticking to the bottom of the pan.
The oatmeal should thicken in about 5 minutes on the stovetop. Once it’s thick and tender, you can remove it from the heat. It will continue to thicken as it cools, so at this point you can add an extra splash of milk to thin the consistency. The texture is up to you!
How to Serve Pumpkin Oatmeal
Serve this oatmeal warm right away with any toppings you love. I like to add pecans and cranberries on top, for a holiday-inspired flavor. But you can also use pumpkin seeds, raisins, or any other fruity topping you love.
Leftover oatmeal can be stored in an airtight container in the fridge for up to 5 days.
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Combine the rolled oats, pumpkin puree, chia seeds, spice, 2 tablespoons of maple syrup, water, milk, and salt in a small saucepan over medium-high heat.
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Bring the mixture to a boil, then lower the heat and stir often so the oats don’t stick to the bottom of the pan. It will take roughly 5 minutes to thicken.
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Season to taste, adding more maple syrup if desired. Serve with your favorite toppings, and a splash of extra milk, if you’d like a looser oatmeal texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Oatmeal Note: If you use quick-cooking oats, the oatmeal will be ready in less than 5 minutes. This recipe is very adaptable, so feel free to use what you have on hand!
Don’t have pumpkin pie spice on hand? Check out my homemade pumpkin pie spice blend so you can make your own.
Update Note: This recipe was updated in January 2026 to double the recipe, because I prefer to have leftovers if I’m going to put in the effort. You can make just half if you prefer!
Calories: 314kcal | Carbohydrates: 53g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 74mg | Potassium: 515mg | Fiber: 9g | Sugar: 17g | Vitamin A: 10002IU | Vitamin C: 11mg | Calcium: 272mg | Iron: 4mg
More Pumpkin Recipes to Try
If you try this Pumpkin Oatmeal recipe, please leave a comment and star rating below and let me know how you like it!
