Pumpkin Oatmeal Recipe - Allrecipes.com
Pumpkin Oatmeal Recipe
  • READY IN 8 mins

Pumpkin Oatmeal

Recipe by  

"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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Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    3 mins
  • READY IN

    8 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Apr 04, 2008

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!

 
Most Helpful Critical Review
Oct 14, 2009

I think it is a good idea, a healthy way to satisfy my pumpkin craving, but the oatmeal was hard as a rock! next time I will up the milk/water to 1 1/2 cup and add the pumpkin in at the begining to cook it a little more. I also added 2 packets of splenda and increased the pumpkin pie spice a couple of shakes.

 
Jun 01, 2009

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!

 
Jan 12, 2004

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!

 
Jan 19, 2003

Pumpkin lovers heaven, and healthy, too. With a little experimentation it's perfect for my taste. I use 1 cup of milk for 1/2 cup oatmeal (cook on stovetop) 1/2 cup pumpkin, 1/4 tsp pumpkin pie spice, 1/2 tsp cinnamon and a dash of cloves. For sweetness I added a Sweet-n-Low. It's like having dessert for breakfast, and I agree with the other reviewer - extremely filling and satisfying!

 
Oct 06, 2009

I love pumpkin oatmeal! I've been putting canned pumpkin in my oats for several weeks now. I was adding 2 tsp. organic brown sugar, but I've switched to sticking half of a frozen banana in the microwave for one minute, 'til it's melted, then adding in the oats/pumpkin/water/spices. That way I'm eating naturally sweetened oatmeal, plus getting veggies AND fruit in my first meal of the day!

 
Sep 02, 2006

Like another reviewer, I liked the idea of pumpkin (my favorite)in my oatmeal (my second favorite?, but didn't like the 'rawness' of the pumpkin flavor. My solution? Make a batch of Libby's pumpkin custard usng the recipe on the back of the can. You make your regular bowl of oatmeal and add 1/2 cup of the custard mixture to it. You get double the amount of pumpkin for breakfast and it is PERFECTION in a bowl... and relatively guilt free.

 
Jun 18, 2009

Wow, this is a real nutritional powerhouse, using the old-fashioned oats instead of quick. I used 1 c. oats, 1 c. milk, dash of salt, generous 1/2 c. pumpkin, 1/2 tsp. pumpkin pie spice plus a sprinkle of cinnamon, plus Splenda until it tasted sweet enough. I cooked it on top of the stove. Delicious, and I like that it has the cinnamon, which is good to keep blood sugar levels steady.

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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