Pumpkin Oatmeal

Pumpkin Oatmeal

100 Reviews 15 Pics
  • Prep

    5 m
  • Cook

    3 m
  • Ready In

    8 m
Recipe by  JULOYES

“A great way to get a serving of whole grains and a yellow vegetable in the morning! (Even my three year old liked it!)”

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Adjust Servings

Original recipe yields 2 servings



  1. Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

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Reviews (100)

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YUMMY!!! I have to disagree about the "raw pumpkin" taste other reviewers mentioned. I scaled recipe to 1 serving used 1/2 c. regular rolled oats, 1/2 c. milk, 1/2 c. water. Added pumpkin and spices (didn't have pie spice) and 1/4 c. raisins. My secret ingredient a dash of salt. Never make oatmeal without it-brings out the flavors. Microwaved for 5:30 mins. on high. Added 1 Tbs. maple syrup at end. Omitted cinnamon sugar. This will be in my regular breakfast rotation from now on. Thanks for the recipe!



If you make this oatmeal the way it is written, it is very bland and hard. I ended up adding more milk, because the oatmeal was in a big, hard lump. I also added a little salt, which helped bring out the flavors. It was still really bland, so I added extra pumpkin, and doubled the amount of pumpkin pie spice. This helped a lot. I also sprinkled the top of the oatmeal with a generous amount of extra cinnamon sugar. With these alterations, the oatmeal is very, very good. The pumpkin gives it a smooth, almost velvety texture. I will be making this again, but with these changes. Thanks for sharing!



I twekaed this recipe to my taste just a little: I make it one serving at a time the way I normally do: half a cup of oldfashioned oats with one cup of milk, in the microwave. Instead of using pumpkin pie spice, I use the three traditional spices for pumpkin pie: cinnamon, ginger and ground cloves. I don't use cinnamon sugar either, I use crystaline fructose (which I use ion place of sucrose just about everywhere). Its one of my favorite breakfasts-- I started making it at the beginning of the fall semester when the weather started to turn wintery here in Wisconsin, now it's late June and I still by canned pumpkin regularly just so I can fix it. Thanks for the great idea!

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Amount Per Serving (2 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet



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Pumpkin Pancakes


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Slow Cooker Fruit, Nuts, and Spice Oatmeal