There’s something deeply comforting about a warm bowl of spiced pumpkin oatmeal on a crisp autumn morning. I love how it’s creamy, slightly sweet, and filled with cozy fall spices. It reminds me of pumpkin pie but in a wholesome, hearty breakfast form that’s quick to make and perfect for busy mornings or relaxed weekends.
Why You’ll Love This Recipe
I find this oatmeal irresistible because it’s simple yet packed with flavor. It’s rich and creamy without feeling heavy, and it brings the essence of fall straight to my breakfast bowl. Here’s why I keep coming back to it:
Ready in under 15 minutes
Made with affordable pantry staples
Naturally vegetarian, vegan-adaptable, and gluten-free (with certified oats)
Perfect for meal prep or single servings
Delicious for both kids and adults
When I crave something warm, spiced, and nourishing, this oatmeal always hits the spot.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ¾ cups milk (or non-dairy milk like almond or oat milk)
½ cup canned pumpkin puree
1 tablespoon maple syrup, or more to taste
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
Pinch of ground nutmeg
Pinch of ground cloves or allspice
Pinch of salt
½ teaspoon vanilla extract
1 cup old-fashioned rolled oats
Directions
In a medium saucepan, I whisk together the milk, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract over medium heat.
I bring the mixture to a gentle simmer, stirring often to infuse the milk with all the warm spices.
I stir in the rolled oats, reduce the heat to low, and cook for about 5–7 minutes until the oatmeal becomes thick and creamy.
I adjust the flavor by adding a bit more maple syrup or milk, depending on how sweet and creamy I want it.
I serve the oatmeal warm and top it with my favorite additions like nuts, fruit, or yogurt.
Servings And Timing
This recipe makes 2 servings and takes about 15 minutes total—5 minutes for prep and 10 minutes for cooking.
Variations
I enjoy customizing this oatmeal in different ways:
Protein boost: Add a scoop of protein powder or chia seeds.
Extra fiber: Mix in ground flax or hemp seeds.
Creamier texture: Replace part of the milk with coconut milk or stir in a spoonful of almond butter.
Lower sugar: Sweeten with mashed banana instead of maple syrup.
More spice: Add cardamom or a bit of pumpkin pie spice blend.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze portions for up to 2 months. When reheating, I add a splash of milk to bring back the creamy consistency and warm it on the stove or in the microwave until hot.
FAQs
Can I make this oatmeal vegan?
Yes, I simply use non-dairy milk like almond or oat milk and stick to maple syrup as my sweetener.
Can I use steel-cut oats instead of rolled oats?
I can, but they need about 25–30 minutes of cooking and extra liquid for the right texture.
Is this recipe gluten-free?
It is if I use certified gluten-free oats.
Can I double the recipe for meal prep?
Absolutely. I often double it to have ready-to-go breakfasts for the next few days.
Can I eat it cold?
Yes, I can chill it overnight and enjoy it cold like overnight oats—it’s still delicious and creamy.
Conclusion
I love how this spiced pumpkin oatmeal captures everything I adore about fall mornings—warmth, coziness, and comfort in every spoonful. It’s easy to make, nourishing, and endlessly adaptable. Whether I’m meal-prepping for a busy week or taking time to enjoy a quiet breakfast, this oatmeal always feels like a comforting, wholesome treat that sets the perfect tone for the day.
This Cozy and Nourishing Spiced Pumpkin Oatmeal is the perfect breakfast for chilly mornings. Creamy, warmly spiced, and naturally sweetened with maple syrup, it tastes like a comforting pumpkin pie in a bowl. Quick to make, wholesome, and easily customizable, it’s a cozy start to any day.
Ingredients
1 ¾ cups milk (or non-dairy milk like almond or oat milk)
½ cup canned pumpkin puree
1 tbsp maple syrup (or more to taste)
½ tsp ground cinnamon
⅛ tsp ground ginger
Pinch of ground nutmeg
Pinch of ground cloves or allspice
Pinch of salt
½ tsp vanilla extract
1 cup old-fashioned rolled oats
Instructions
In a medium saucepan, whisk together milk, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla over medium heat.
Bring the mixture to a gentle simmer, stirring often to infuse the milk with the spices.
Stir in rolled oats, reduce heat to low, and cook for 5–7 minutes until thick and creamy.
Taste and adjust sweetness or texture with more maple syrup or milk as desired.
Serve warm with toppings such as nuts, fruit, yogurt, or a drizzle of maple syrup.
Notes
Add a scoop of protein powder or chia seeds for extra protein.
Mix in ground flax or hemp seeds for added fiber.
Use part coconut milk for a creamier texture.
Replace maple syrup with mashed banana for a lower-sugar version.
Double the recipe for meal prep and refrigerate or freeze portions for later.
