Recipe by greenthumb
"A healthy and delicious way to start your day!"
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3 1/2 cups
milk, or more to taste
canned pumpkin puree
brown sugar, or to taste
pecan pieces, or to taste
This is seriously one of the best things I've eaten in a long time. I made this on the stove instead of in the microwave, used half fat free evaporated milk/half regular 2% milk and I poured a little cold fat free evaporated milk over the top along with the brown sugar and pecans. All of us LOVED this oatmeal and wished there was more for seconds. But there was not. Next time, I'll double it. Excellent for cold winter mornings.
Quick and easy with great texture. I think I was hoping for more of a pumpkin pie flavor, rather than just squash oatmeal. I might try it with maple syrup or something. Great basic recipe for instant oatmeal, though! (Maybe apple-cinnamon instead of pumpkin?)
This was fantastic! My husband accidentally bought quick cooking oats, so I decreased the cooking time to 6 minutes in the microwave. I love that it's easy to control the amount of sugar in this recipe--less for me, a little more for my kids. This will be a Fall staple in our house. I can make up a batch and reheat servings before school. Thanks for sharing!
I thought this was pretty good. Definitely better than most pumpkin oatmeal recipes I have tried. I only had quick oats, so I had to use those. I would definitely recommend the rolled oats. I made 1/2 recipe and it made 4-5 servings. So, the actual recipe, written as is, would make at least 8 servings and not 4. I microwaved it for 8 minutes and it seemed just right. Be patient, it will take at least that long to thicken and the liquid to absorb. I sprinkled mine with the optional brown sugar and pecans. I definitely recommend them. I probably added a little more brown sugar than suggested. I then added milk to my dish, as I always do with oatmeal.
Follow recipe to the letter. But mine was super thick after 6 min. Nice flavor. Might make large batch and put in crockpot to cook overnight for an easy breakfast with company.
Didn't have allspice, but otherwise followed the recipe exactly. Everyone liked it. Keeper.
I tried this after cooking but before adding the optional ingredients--way too much salt, and not enough pumpkin. The saltiness was OK after I added brown sugar, but there still wasn't much pumpkin flavor. If I make this again, I'll omit the salt and increase the pumpkin.
This recipe is wonderful. I have had several friends ask me for the recipe. It is a great starter and then I add other ingredients to make it more personal. I use pumpkin spice, which is a mixture of all the listed spices. I used vanilla almond milk instead of milk due to a lactose issue. I also add a few drops of mexican vanilla. I do not care for pecans so I use walnuts instead. The first few times, I made the recipe as stated with my the changes listed in my review. Last week I added some fresh blueberries that were about to go bad. Mmmmm that was good. I have also added marshmallows if I really have a sweet craving. This recipe is so great! Kids love it too!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Pumpkin Oatmeal
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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