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Pumpkin Oatmeal served in a bowl, topped with walnuts and pumpkin seeds.
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5 from 3 votes

Pumpkin Oatmeal

A delicious healthy pumpkin breakfast that's easy to make!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, brunch
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 1 portions
Author: James Wythe
Cost: £1.50

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some milk to get the oatmeal back to the right consistency.
To Freeze: Freeze in an airtight container for up to six months. Reheat in the microwave.
Tip 1: If you use instant oats rather than rolled oats, note that the cooking time may be different.
Tip 2: Adjust the maple syrup to your sweetness preference.
Tip 3: Have fun mixing this recipe up with different toppings.

Nutrition

Calories: 283kcal | Carbohydrates: 58g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Fiber: 8g | Sugar: 21g