Name: Easy Pumpkin Spice Oatmeal Recipes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups old-fashioned rolled oats; 2 cups milk (any dairy or non-dairy); 1 1/2 cups water; 1 cup pumpkin puree (not pumpkin pie filling); 3 tbsp packed brown sugar (or to taste); 1 1/2 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1/4 tsp kosher salt; 1 tbsp unsalted butter (optional, for richness); 1/4 cup toasted pecans, chopped; 1/4 cup dried cranberries; 2 tbsp maple syrup (for serving); 1/2 cup plain Greek yogurt (for dolloping)

I’m betting you’ve got a can of pumpkin hanging out in the pantry and a bag of oats giving you side-eye. This is the breakfast that brings them together in a cozy, creamy bowl that tastes like a gentle hug and a fall candle had a breakfast baby. Easy Pumpkin Spice Oatmeal Recipes is quick, not too sweet, and wildly comforting. It’s stovetop fast (10 minutes, promise), and the leftovers are weirdly good cold—like pumpkin pie pudding, but you can still call it “oatmeal” and feel like you made a good decision.

My husband calls this “orange cozy oats” and my little one asks for “pumpkin porridge” like some tiny fairy tale character. We’ve eaten it in pajamas on school mornings, in the car out of jars (not my proudest, but hey—life), and once on the porch in the rain with coffee and a blanket, and it tasted especially right. It’s become our reset breakfast. When the week feels like a bumpy wagon ride, we do this and let the spices do the heavy lifting.

Why You’ll Love This Easy Pumpkin Spice Oatmeal Recipes

– It’s creamy without needing heavy cream—just oats, pumpkin, and a little milk magic.
– Uses up that half-can of pumpkin you never know what to do with.
– Not cloying. Sweetness is totally adjustable depending on your mood (and your maple stash).
– It doubles like a champ and reheats beautifully for the week.
– Tastes like pie, behaves like breakfast. Win-win.

How to Make It

Grab a small saucepan and toss in 1 3/4 cups liquid—I like half milk, half water—plus a good pinch of salt. Bring it up to a happy simmer, then stir in 1 cup rolled oats. Drop the heat and let it burble for about 3–5 minutes, stirring here and there so it goes silky instead of gloopy.

Now the good part: stir in 1/2 cup pumpkin puree (the plain stuff, not pie filling), 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla, and 1–2 tablespoons maple syrup or brown sugar. Let it cook another minute or two until it thickens up to your ideal spoon-hug level. If it gets too thicc (with two c’s), splash in more milk. If you like a glossy finish, swirl in a tiny knob of butter or a teaspoon of coconut oil at the end. Taste. Add more spice or sweetness if the bowl is asking for it.

Toppings are the personality layer: chopped pecans, pepitas, a dollop of yogurt, sliced banana, a dusting of cinnamon—whatever makes you feel like a person again. Serves 2 generous bowls, or 3 if you’re doing coffee-and-go vibes.

Ingredient Notes

– Rolled oats: Old-fashioned oats get that perfect creamy-meets-chewy texture. Quick oats work in a pinch; steel-cut need different timing (see Variations).
– Pumpkin puree: The plain canned kind. If using homemade, drain off excess liquid so the oats don’t go soupy on you.
– Pumpkin pie spice: No blend? Use 3/4 tsp cinnamon + a pinch each nutmeg, ginger, and cloves. Don’t overdo cloves—they take over like an eager intern.
– Milk vs. water: Milk = creamier, water = lighter. I do half-and-half so it doesn’t boil over like a tiny volcano.
– Maple syrup or brown sugar: Both work. Honey is lovely too; add it off heat to keep the flavor bright.
– Vanilla + salt: Tiny amounts that make everything pop. If it tastes flat, it probably wants a whisper more salt.
– Butter or coconut oil: Optional, but that glossy finish and cozy mouthfeel? Mmm. One teaspoon does the trick.
– Toppings: Pecans for crunch, pepitas for pep, yogurt for tang, bananas for sweetness. Raisins if you’re a raisin person (I am, unapologetically).

Recipe Steps

1. Bring 1 3/4 cups milk/water and a pinch of salt to a simmer in a small saucepan.
2. Stir in 1 cup rolled oats; reduce heat and cook, stirring, 3–5 minutes until creamy.
3. Add 1/2 cup pumpkin puree, 1 tsp pumpkin spice, 1 tsp vanilla, and 1–2 tbsp maple syrup or brown sugar.
4. Cook 1–2 minutes more, stirring, until thick and steamy; swirl in 1 tsp butter or coconut oil if using.
5. Adjust with a splash of milk for looser oats; taste and tweak sweetness/spice/salt.
6. Top with pecans, pepitas, yogurt, fruit, and extra cinnamon; serve warm. (Microwave: mix oats + liquid + salt in a large bowl, cook 2 minutes, stir, cook 1–2 more; stir in pumpkin, spices, and sweetener.)

What to Serve It With

– Hot coffee or a chai latte (spice party).
– Crisp apple slices with peanut butter.
– A soft scramble or a crispy piece of bacon if you swing savory-sweet.
– Greek yogurt swirl for protein and tang.
– Extra maple on the table because… weekend.

Tips & Mistakes

– Use a bigger pot than you think—milk loves to boil over the second you blink.
– Add pumpkin after the oats start to thicken so the texture stays creamy, not pasty.
– Don’t skip the pinch of salt. It’s the difference between “fine” and “wow.”
– If it’s bland, it needs more spice or vanilla; if it’s flat, it needs salt; if it’s heavy, add yogurt or fruit on top.
– Stir occasionally, not constantly. Too much stirring = glue vibes.

Storage Tips

Spoon leftovers into jars or containers, cool, and stash in the fridge up to 4 days. Reheat with a splash of milk or water on the stove or in the microwave until creamy again. It freezes surprisingly well—portion into zip bags or containers for up to 2 months; thaw overnight. Cold straight from the fridge? Honestly tastes like pumpkin pie pudding. Breakfast, snack, midnight spoon—no shame at all.

Variations and Substitutions

– Maple ↔ honey ↔ brown sugar: All fair game. Sweeten to taste at the end.
– Dairy-free: Use oat, almond, or coconut milk. Coconut milk makes it extra luxe.
– No pumpkin pie spice: Cinnamon with a pinch of nutmeg and ginger does the job.
– Protein boost: Stir in a scoop of vanilla protein powder off heat with a little extra milk.
– Steel-cut oats: Use 1 cup steel-cut + 3 cups liquid; simmer 20–25 minutes, then add pumpkin/spices.
– Overnight oats (no-cook): 1 cup rolled oats + 1 cup milk + 1/2 cup pumpkin + spices + sweetener; chill overnight; eat cold or warm with a splash more milk.
– Add-ins: Chia seeds (1 tbsp) for thickness, flax for nuttiness, chocolate chips if you’re feeling a little feral.
– Nut butter swirl: Almond butter or peanut butter changes the whole mood in the best way.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use certified gluten-free rolled oats. Everything else here is naturally gluten-free, and it still hits all the cozy notes.

Do I have to use canned pumpkin, or can I use homemade puree?

Homemade works! Just drain off extra liquid so your oats don’t go watery. If it’s really thick, add a splash more milk to loosen things up at the end.

Can I use quick oats or steel-cut?

Quick oats: yes—cook 1–2 minutes less and add pumpkin sooner. Steel-cut: different game. Use 3 cups liquid per cup oats and simmer 20–25 minutes, then add pumpkin/spice/sweetener at the end. Worth it, just not “rushing out the door” friendly.

How sweet is this? Can I tone it down a bit?

You totally can. Start with 1 tablespoon maple or brown sugar and add more at the end if you want. Honey or coconut sugar work too—same amounts, same cozy vibes.

What if I don’t have pumpkin pie spice?

Use 3/4 tsp cinnamon + pinches of nutmeg, ginger, and cloves. Or skip the cloves if they scare you. Even straight cinnamon does just fine in a pinch.

Easy Pumpkin Spice Oatmeal Recipes