Easy Pumpkin Oatmeal With Any Kind Of Oats

I love starting the day with a dose of veggies, which is why we do a lot of toddler smoothies in the warmer months. But come fall and winter, we turn to oatmeal a lot. It’s budget-friendly, easy to make, and so simple to customize with all sorts of different flavors…including pumpkin spice! This recipe has a nice dose of pumpkin, but a subtle flavor that everyone will enjoy. And you can serve it up whether you like or have rolled oats, instant oats, steel-cut oats, baby oatmeal…and you can transform the leftovers into a riff on overnight oats. It’s an easy and very adaptable method so you can try it all sorts of ways. It could work as a make-ahead toddler breakfast to warm up come morning or a quick one to make while you drink some (hopefully!) hot coffee or tea. (You may also like Easy Pumpkin Cake, Protein Banana Muffins, Easy Pumpkin Muffins, Homemade Oat Flour or How to Cook Quinoa on the Stove.)

Ingredients You Need

To make this Pumpkin Oatmeal recipe you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

Rolled oats: These are sometimes called “old-fashioned oats.” Pumpkin puree: Look for unsweetened puree, not pie filling. (The labels are often very similar, so double-check.) You can also use pumpkin baby food. Vanilla extract Pumpkin pie spice Cinnamon Maple syrup, brown sugar, or honey (if desired) Milk: This is for serving, so you can use whichever type you have on hand.

TIP: You can then top your bowls with any sweetener of choice, if desired, and milk. The base recipe is very easy to adjust.

Ingredient Substitutions

Gluten-free: Use certified gluten-free rolled oats. Use homemade Pumpkin Puree or store-bought. You could make this with sweet potato baby food puree or mashed butternut squash if you prefer. Use extra cinnamon if you don’t have any pumpkin pie spice on hand. Use instant oats, use less liquid and cook for a shorter amount of time, or use steel-cut oats and more liquid and cook a little longer. See the Notes at the end of the recipe for the specifics on those options.

Step-by-Step Instructions.

Here’s a look at the simple process involved in making this Pumpkin Oatmeal recipe. Scroll down to see the full recipe at the bottom of the post. TIP: I sometimes make a batch of this oatmeal ahead of time, store it in the fridge, and simply warm it up at breakfast.

Optional Add-Ins for Pumpkin Oatmeal

You can add nutrients to your oatmeal with these optional ingredients.

Ground flaxseed: for fiber and healthy fats. Chia seeds: for fiber and healthy fats. Hemp seeds: for protein and healthy fats. Almond or peanut butter: for protein and healthy fats. Shredded unsweetened coconut: for fat and flavor.

TIP: Remember that chia and flaxseeds will make the oatmeal thicken a bit, so you may need to add extra milk to thin it to the desired consistency.

Pumpkin Overnight Oats

To turn this easy oatmeal into protein-packed Pumpkin Overnight Oats, you just need to mix together equal parts plain or vanilla Greek yogurt with cooled oatmeal. Then you can store it in the fridge and serve it cold for breakfast or a snack. This is a great option to change up the way you serve oatmeal, to vary any leftovers, and to make a more portable breakfast that packs really well. TIP: Traditional overnight oats let yogurt or milk soften raw oats overnight in the fridge, but this way of combining leftover cooled cooked oatmeal delivers a similar final result!

How to Store

Store leftovers in the fridge for 3-5 days and reheat as needed in 30-second increments in the microwave. You can also reheat on the stove. Add a little water to the bowl with either method if the oatmeal is very firm.

Best Tips for Success

Stir occasionally during cooking to ensure the oats don’t stick to the bottom of the pot. Aim to keep the heat at a low simmer with small bubbles—rather than a rolling boil. Sweetened to taste with maple syrup, honey, or applesauce. I typically add 1 tablespoon maple syrup to the whole batch for just a little sweetness. Stir in 2-4 tablespoons ground flaxseeds, chia seeds, hemp seeds, nut butter, or shredded unsweetened coconut to add nutrition. Top with milk, dried cranberries, raisins, or pecans if desired. To make Pumpkin Overnight Oats: Combine equal parts cooled oatmeal and plain or vanilla Greek yogurt together. Serve immediately or store in the fridge for up to 3 days. You may also like Pumpkin Oatmeal Muffins, Pumpkin Baked Donuts, and Pumpkin Mini Cupcakes.

I’d love to hear your feedback on this recipe, so please comment below to share!