Pumpkin Pie Oatmeal Recipe: Enjoy a Favorite Fall Dessert for Breakfast by Terri Kendrick

My husband loves a big bowl of oatmeal for breakfast on cool, fall weekends. And as Thanksgiving approaches, he also starts hankering for pumpkin pie (think the Costco pumpkin pies that are bigger than your head!). When I recently saw this mashup of two of my husband’s favorites on EatingWell, I decided to give it a whirl on a rainy Saturday morning in October.

While personally I don’t buy into the pumpkin spice mania every fall, I did love this pumpkin pie oatmeal recipe. The oatmeal is creamy, spicy and filling, and will warm your cockles on a brisk fall morning.

To make this creamy pumpkin oatmeal recipe you will need butter, steel-cut or rolled oats, ginger cloves, nutmeg, cinnamon, milk, pumpkin puree, salt, maple syrup and chopped walnuts or pecans. Serve this fall-inspired oatmeal recipe for breakfast or brunch with a drizzle of maple syrup and a sprinkle of cinnamon and nuts.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 1/2 teaspoons unsalted butter
• 1 cup oats, steel-cut or old-fashioned rolled oats
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 3 cups whole milk
• 3/4 cup canned pumpkin puree
• 1/4 teaspoon salt
• 5 tablespoons pure maple syrup
• 1/4 cup toasted chopped pecans or walnuts

Helpful Products

• Mixing Spoon
• Measuring Cups
• Measuring Spoons
• Can Opener
• Saucepot

Recipe Notes

• Pumpkin spice can be substituted for the combination of spices.

• Use unseasoned pumpkin puree. If you use seasoned pie filling, omit the spices.

• Honey can be substituted for maple syrup as a drizzle but stick with the maple syrup when cooking.

• My husband recommended a dollop of whipped cream on top next time!

Here’s how to make it: 

1. Melt the butter in a saucepan over medium heat. Add the oats and spices and cook until toasty, about 2 to 3 minutes, stirring often. (Do not burn them.)
   
2. Add about 1 cup of the milk to the oats and then the pumpkin. Stir to combine. Slowly add the remainder of the milk (reduce or increase the amount based on the thickness you prefer) and 3 tablespoons of the maple syrup. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes, continuing to stir, until oats are tender.
   
3. Serve with a drizzle of maple syrup and a sprinkle of cinnamon and nuts.
   

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Nutrition Facts Per Serving

Calories: 276

Total Fat: 12.8g

Saturated Fat: 4.7g2

Cholesterol: 22mg

Sodium: 234mg

Total Carbohydrate: 33.1g

Dietary Fiber: 1.8g

Total Sugars: 24.7g

Protein: 9.1g

Vitamin D: 74mcg

Calcium: 239mg

Iron: 1mg

Potassium: 395mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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