Fall-Inspired Pumpkin Puree Oatmeal Recipe

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I hate waking up in the morning! It’s so annoying! I may seem pleasant but honestly when it’s time to get out of bed I’m just not going to be your best friend. Sorry! It really is hard for me to wake up. I don’t want to talk to anyone, I don’t want to know about anything, just gotta get up even though I’d much rather be in bed. It seems like no matter what I just can’t get out of bed!

But when I thought about having these pumpkin puree oats I didn’t mind waking up. Okay, that’s kind of a lie. I still wanted to stay in bed, but at least there was something yummy to look forward to. Yep, the key to my heart really is food.

On a brisk fall morning, everyone wants to feel cozy with the pumpkin theme. I’ll take pumpkin at any time of the year, but I feel these pumpkin puree oats will really serve you well when we’re going crazy over the pumpkin trend. Great for Halloween too!

To bring these oats up a notch, I topped them with some coconut flakes. From time to time, I like experimenting with coconut flakes in my cooking. They sure add some nice grit and they’re tasty! Something I really gotta incorporate more, but when I do use coconut flakes I’m never disappointed!

Tools Needed

• Saucepan
• Wooden spoon
• Measuring cups
• Mixing bowl

Ingredients for Pumpkin Puree Oatmeal

You won’t need many ingredients for this oatmeal, but this combination will give you that pumpkin feeling that’s perfect for fall time or any time!

• Quick oats or rolled oats: either one works here, so use whichever you have in the cupboard.
• Milk
• Pumpkin puree: To speed things up, I’m using canned pumpkin puree, but for a true from-scratch bonus, you could use your own homemade pumpkin puree!
• Vanilla extract
• Honey
• Chocolate chips
• Coconut flakes

How to Make Pumpkin Puree Stove-Top Oats

Add oats into a pot. Then, add your milk. I like to use dairy milk, 1% or 2%. I find that dairy milk makes oats creamier, but you can substitute with a non-dairy alternative if you’d like.

Then, add the pumpkin puree.

Using a spatula, mix the pumpkin puree into the oatmeal.

Bring the oats to a simmer.

Now take your oats off the heat and add the vanilla extract.

Transfer to a serving bowl and add the chocolate chips and coconut flakes.

Finally, add a drizzle of honey. Serve hot and enjoy!

Wow, now that was easy! This took me about 5 minutes in the morning, and I loved that cozy feeling the oats brought! If you’re looking for a near effortless breakfast recipe, then these pumpkin puree stove-top oats are for you! Quick, filling, and tasty. What more could you ask for to start your morning, even if you don’t want to get out of bed?

Tips for the Best Pumpkin Puree Oatmeal

A few small things turn these into the creamiest bowl:

• Cook over medium heat and stir the oats, milk, and pumpkin puree continuously so nothing catches on the bottom of the pan.
• Keep stirring until the milk comes up to a simmer and the oatmeal turns thick and creamy.
• Stir in the vanilla at the very end so its flavor stays bright.
• Use real pumpkin puree (not pumpkin pie filling) for the cleanest, coziest fall flavor.

Toppings, Swaps, and How to Make It Vegan

This bowl is easy to make your own:

• Milk: I like dairy 1%, but any milk works here — reach for almond or another plant milk to keep it dairy-free.
• Make it vegan: swap the honey for maple syrup or agave and use a plant milk.
• Toppings: finish with coconut flakes, chocolate chips (or chopped dark chocolate), and a drizzle of honey; a handful of chopped walnuts adds a lovely crunch.
• Pumpkin puree: butternut squash or sweet potato puree swap in at the same ratio.
• Cozy it up: a pinch of pumpkin pie spice or cinnamon makes it taste even more like fall.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for a day or two. Reheat on the stovetop or in the microwave with a splash of milk, stirring until it’s warm and creamy again.

Choosing Your Oats and Getting the Texture Right

The ratio here is two parts liquid to one part oats, two thirds of a cup of oats to a cup and a third of milk, and that lands you somewhere between creamy and spoonable once the pumpkin goes in. If you like a looser bowl, add the extra milk at the end rather than at the start, where it only stretches out the cooking time.

Rolled oats or quick oats both work here, so use either one. Quick oats will be ready sooner but break down more, so the texture goes a little softer; rolled oats hold their shape better. Steel-cut oats need considerably longer than the seven minutes here and a good deal more liquid, so treat them as a different recipe rather than a swap. If you need this gluten free, reach for certified gluten-free oats: oats are naturally gluten free, but they are very often processed alongside wheat.

A pinch of salt is the one thing I would add that is not on the ingredient list. It will not make the oatmeal taste salty; it sharpens the pumpkin and makes the honey taste more like honey. Stir it in with the oats at the start.

On toppings, the recipe finishes with coconut flakes and chocolate chips, but this bowl takes a lot more than that. Toasted pecans or walnuts give it crunch, dried cranberries or raisins add a little chew and tartness, and pepitas are a nice nod back to the pumpkin. Sliced banana works beautifully too, especially if you are skipping the honey and want the sweetness to come from fruit instead.

In a Hurry, or Want It Cold?

Same ingredients, two other routes. For the microwave, combine the oats, milk and pumpkin puree in a microwave-safe bowl and cook in one-minute bursts, stirring between each, until it thickens. Use a bigger bowl than you think you need, because oats climb. For overnight oats, skip the heat entirely: stir the oats, milk, pumpkin puree and vanilla together, cover, and leave them in the refrigerator overnight. They will be thick and cold by morning, and the pumpkin flavor actually deepens as it sits.

Frequently Asked Questions