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This healthy Pumpkin Oatmeal is the perfect breakfast for a chilly day. It is so simple to make and only uses 5 ingredients. On top of that, it’s ready to enjoy in under 20 minutes.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
One of the best parts of autumn and Halloween is the influx of everything pumpkin! I recently went pumpkin picking at a local farm in Dorset where I picked up two nice-looking pumpkins. Whilst in the field picking them, I had a moment of inspiration and thought about doing a series of vegan pumpkin recipes where I make breakfast, lunch, dinner, and dessert recipes all containing pumpkin.
If you’re looking for more vegan pumpkin recipes, you are in the right place! Check out my Pumpkin Butternut Soup or Pumpkin Curry with Quinoa or Roasted Pumpkin Salad.
I hadn’t actually used pumpkin in cooking before this recipe series, so I was really excited to experiment and try out some recipes. If you haven’t tried pumpkin breakfasts, this is a great one to start with!
This spiced pumpkin porridge was the first of this series and still holds up so well! It is simple to make and has a real wintry and comforting taste to it.
This was inspired by my No Bake Pumpkin Pie recipe, and pairs well with these amazing 3 Ingredient Oat Cookies. If you fancy oat breakfast you can take on the go then try my Protein Overnight Oats or Baked Oats.
Ingredients to make Pumpkin Oatmeal
- Pumpkin – Note that the pumpkin is weighed after deseeding, peeling, and chopping.
- Maple Syrup – is used as a natural sweetener in these pumpkin oats.
- Cinnamon – is a fabulous spice that gives both a sweet and spicy flavour.
- Gluten Free Oats – are essentially the same as regular oats, but grown and processed in such a way that they are considered gluten-free.
- Milk – I use almond milk as it is dairy-free, but any milk will work great!
See recipe card for full information on ingredients and quantities.
Substitutions
- Pumpkin – Butternut squash or sweet potatoes also make for great flavours. If you want to stick with pumpkin but don’t have a fresh one, you can use pumpkin puree.
- Maple Syrup – can be replaced with honey if you aren’t vegan.
- Gluten Free Oats – You can easily swap these for regular oats if you don’t need them to be gluten free.
Variations
- Deluxe – There are a lot of ways to add a little more to this pumpkin spice oatmeal. Add some chocolate chips, peanut butter, almond slices, or fruit like apple or blueberry.
- Kid friendly – You may want to add a little extra maple syrup if your kids prefer a sweet porridge with pumpkin. This oatmeal is great for everyone, including the baby (once they can eat solids)!
How to make Pumpkin Oatmeal
Step 1: Firstly peel, deseed, and chop the pumpkin into small chunks. Weigh the pumpkin after completing these steps.
Step 2: Place the pumpkin in a pot, cover in water, and boil for 12-15 minutes until soft.
Step 3: Drain the pumpkin and put in a blender or food processor with the maple syrup and cinnamon. Blend until smooth.
Step 4: Combine the pumpkin, oats, and a splash of milk in a pan over low/medium heat and stir. Simmer for 2-3 minutes until it reaches your desired consistency.
Hint: Save some of the pumpkin seeds, they are perfect for topping the porridge. Just fry them for a couple of minutes in some coconut oil.
Leftovers
Leftover oatmeal can be kept in the fridge in an airtight container for a few days. Reheat on the stove or in the microwave and add another splash of milk. If you aren’t a fan of leftover oatmeal, consider using your leftovers to make oatmeal bars, pumpkin baked oatmeal, pumpkin overnight oats, or whipping up a pumpkin oatmeal cookies recipe.
Recipe FAQs
It is! With a healthy pumpkin base and just a few other ingredients, pumpkin oatmeal is a great start to your day!
One of my favourite combinations is pumpkin, cinnamon, and maple syrup. Add just a splash of milk and you’re left with an amazing flavour of oatmeal!
There are so many great things to make with leftover oatmeal! You can eat it as leftovers, make oatmeal bars, or make oatmeal cookies to name a few!
You could keep up the fruit theme with some fresh or dried fruit. Nuts, pumpkin seeds, or chocolate chips are other great toppings!
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Pumpkin Oatmeal
Ingredients
- 300 g pumpkin
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ½ cup oats, roughly 40g (I use gluten-free)
- splash milk, (I use almond)
Instructions
- Firstly peel, deseed and chop the pumpkin into small chunks, you want roughly 300g after peeling and chopping.
- Place into a pot, cover in water and boil for 12-15 mins until soft.
- Now drain the pumpkin and place into a blender/food processor along with maple syrup and cinnamon. Blend until smooth.
- Add the pureed pumpkin into a pan along with the oats and a splash of milk and heat on low/medium and stir. Simmer for 2-3 minutes until desired consistency.
Notes
Nutrition
Oh my goodness, this is so, so good. I’m making double the quantity every other day, its so easy to make. I use butternut squash instead of pumpkin, I don’t feel there is any difference between the two. Try it….you can’t fail but to love it x
Yay 🙂 so pleased to hear it worked well with butternut as well!
I love porridge and this recipe is new and interesting. Can’t wait to try itThank you