Creamy High-Protein Pumpkin Pie Oatmeal Recipe Is Fall Dessert for Breakfast (25 Minutes) High Protein Recipes Breakfast Brunch Desserts Spices Snacks Gluten-free Vegetarian

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.

Photo credit (all photos): Terri Kendrick

To make this creamy pumpkin oatmeal recipe you will need butter, steel-cut or rolled oats (read about the health benefits of oats), ginger (ginger has health benefits), cloves, nutmeg, cinnamon, milk, pumpkin puree (check out the health benefits of pumpkin), salt, maple syrup and chopped walnuts or pecans.

Cooking Note: 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.

Serve this fall-inspired oatmeal recipe for breakfast or brunch with a drizzle of maple syrup and a sprinkle of cinnamon and nuts. My husband recommended a dollop of whipped cream on top next time! 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 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

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. (Pumpkin spice can be substituted for the combination of spices.)
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.

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. 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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