Pumpkin Oatmeal
Breakfast
Ingredients:
- 80 g (1 cup) rolled oats
- 480 ml (2 cups) unsweetened almond milk
- 120 g (1/2 cup) canned pumpkin purée
- 15-30 ml (1-2 tbsp) maple syrup, adjust to taste
- 1.3 g (1/2 tsp) cinnamon
- 0.5 g (1/4 tsp) ground ginger
- 0.5 g (1/4 tsp) nutmeg
- Pinch of cloves, optional
- Pinch of salt
- 4 ml (1 tsp) vanilla extract
- Chopped pecans or walnuts
- Pumpkin seeds (pepitas)
- More maple syrup
- A dollop of non-dairy yogurt or nut butter
- Dried cranberries or raisins
Equipments:
Features:
20 minutes or less
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Toast the rolled oats in the dry saucepan for about 2 minutes before adding the liquid — it adds a nutty depth that plain simmered oats don't have.
Instructions:
- Combine ingredients: In a medium saucepan over medium heat, add the 80 g (1 cup) rolled oats, 480 ml (2 cups) almond milk, 120 g (1/2 cup) pumpkin purée, 15-30 ml (1-2 tbsp) maple syrup, 1.3 g (1/2 tsp) cinnamon, 0.5 g (1/4 tsp) ginger, 0.5 g (1/4 tsp) nutmeg, a pinch of cloves, and a pinch of salt. Stir to combine.
- Simmer: Bring to a gentle simmer, stirring occasionally. Cook for 7-10 minutes, until the oats are soft and creamy.
- Finish: Remove from heat and stir in the 4 ml (1 tsp) vanilla extract. Taste and adjust sweetness or spice levels as needed.
- Serve: Divide into bowls and top with your favorite toppings. Enjoy warm.
Notes: Use pure pumpkin puree, not pumpkin pie filling — the pie filling is sweetened and pre-spiced. Stir frequently as the oatmeal cooks to prevent it from sticking to the bottom of the pan.
Tips: Toasting the rolled oats in a dry pan for 2 minutes before cooking adds a nice nutty depth to the flavor.
Storage: Keeps in the refrigerator for up to 4 days. Reheat with a splash of non-dairy milk, stirring well. Oatmeal thickens as it cools.
Swaps: Pumpkin puree can be swapped for butternut squash puree or sweet potato puree. Any non-dairy milk works.
Pumpkin purée — adds natural sweetness, body, and that classic fall flavor without needing extra sugar.
Warm spices (cinnamon, ginger, nutmeg, cloves) — build the cozy, pumpkin-pie-like flavor this oatmeal is known for.
Rolled oats — cook down into a thick, creamy base that holds the pumpkin and spices well.
Pumpkin Oatmeal
Ingredients:
- 80 g (1 cup) rolled oats
- 480 ml (2 cups) unsweetened almond milk
- 120 g (1/2 cup) canned pumpkin purée
- 15-30 ml (1-2 tbsp) maple syrup, adjust to taste
- 1.3 g (1/2 tsp) cinnamon
- 0.5 g (1/4 tsp) ground ginger
- 0.5 g (1/4 tsp) nutmeg
- Pinch of cloves, optional
- Pinch of salt
- 4 ml (1 tsp) vanilla extract
- Chopped pecans or walnuts
- Pumpkin seeds (pepitas)
- More maple syrup
- A dollop of non-dairy yogurt or nut butter
- Dried cranberries or raisins
Equipments:
Features:
Why These Ingredients:
Pumpkin purée — adds natural sweetness, body, and that classic fall flavor without needing extra sugar.
Warm spices (cinnamon, ginger, nutmeg, cloves) — build the cozy, pumpkin-pie-like flavor this oatmeal is known for.
Rolled oats — cook down into a thick, creamy base that holds the pumpkin and spices well.
Prep:
Toast the rolled oats in the dry saucepan for about 2 minutes before adding the liquid — it adds a nutty depth that plain simmered oats don't have.
Instructions:
- Combine ingredients: In a medium saucepan over medium heat, add the 80 g (1 cup) rolled oats, 480 ml (2 cups) almond milk, 120 g (1/2 cup) pumpkin purée, 15-30 ml (1-2 tbsp) maple syrup, 1.3 g (1/2 tsp) cinnamon, 0.5 g (1/4 tsp) ginger, 0.5 g (1/4 tsp) nutmeg, a pinch of cloves, and a pinch of salt. Stir to combine.
- Simmer: Bring to a gentle simmer, stirring occasionally. Cook for 7-10 minutes, until the oats are soft and creamy.
- Finish: Remove from heat and stir in the 4 ml (1 tsp) vanilla extract. Taste and adjust sweetness or spice levels as needed.
- Serve: Divide into bowls and top with your favorite toppings. Enjoy warm.
