Pumpkin Oatmeal Recipes

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QUICK PUMPKIN OATMEAL



Quick Pumpkin Oatmeal image

A healthy and delicious way to start your day!

Provided by greenthumb

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 20m

Yield 4

Number Of Ingredients 10

3 ½ cups milk, or more to taste
2 cups old-fashioned oats
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 tablespoons brown sugar, or to taste
2 tablespoons pecan pieces, or to taste

Steps:

  • Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl.
  • Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.

Nutrition Facts : Calories 337 calories, Carbohydrate 50.6 g, Cholesterol 17.1 mg, Fat 9.8 g, Fiber 6.8 g, Protein 13.5 g, SaturatedFat 3.5 g, Sodium 530.5 mg, Sugar 19.2 g

PUMPKIN OATMEAL



Pumpkin Oatmeal image

Pumpkin pie is one of my most favorite American desserts - it's so comforting, so clearly connected to that most wonderful time of year, Thanksgiving, where no matter what race or religion, families and friends gather to celebrate how grateful they are for each other. What better way to start your day?

Provided by Aarti Sequeira

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 (14-ounce) can pumpkin puree (the unseasoned kind)
2 cups water
2 cups unsweetened almond milk, or water
2 tablespoons raisins (golden or regular)
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
2 cups quick cooking oatmeal (not the instant kind)
1/4 cup pepitas (pumpkin seeds)
Honey or maple sugar, for serving
Heavy cream, for serving

Steps:

  • In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
  • Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
  • Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
  • Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.

BEST PUMPKIN OATMEAL (HEALTHY + EASY)



BEST PUMPKIN OATMEAL (HEALTHY + EASY) image

Healthy Pumpkin Pie Oatmeal is like a warm slice of pumpkin pie without the crust and refined sugars. It's made with WFPB ingredients in 1 bowl using the stovetop, Instant Pot, slow cooker, or microwave. GF + vegan recipe.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 7m

Number Of Ingredients 9

1 cup old fashioned oats
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice (or cinnamon)
1/4 cup plant milk (I used oat milk)
1 1/2 cups water
pinch of salt
1 - 2 tablespoons pure maple syrup
1 - 2 tablespoons non-dairy milk (I used oat milk), optional
1/4 - 1/2 cup pecans, optional

Steps:

  • In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 - 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
  • Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.
  • Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 - 20 minutes.
  • Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
  • Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.
  • Serves 2
  • Leftover oatmeal can be stored in the refrigerator for 5 - 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 - 3 months. Let thaw in the refrigerator before reheating.

Nutrition Facts : Calories 231 calories, Sugar 14.1 g, Sodium 28.8 mg, Fat 0.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 46.6 g, Fiber 6.5 g, Protein 5.9 g, Cholesterol 0 mg

PUMPKIN OATMEAL MUFFINS



Pumpkin Oatmeal Muffins image

These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.

Provided by Marz7215

Categories     Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup quick oats
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup walnuts
1 large egg, beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup solid-pack canned pumpkin

Steps:

  • Preheat oven to 400ºF.
  • Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
  • In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
  • Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7

SPICED PUMPKIN OATMEAL



Spiced Pumpkin Oatmeal image

Good oatmeal can be a revelation, with grains that are tender and plump but that retain their toothsomeness and shape. And of course, it is good for you, being high in calcium, iron, protein and fiber and low in salt and calories. This version is a homey, not-too-sweet nod to the pumpkin spice trend.

Provided by Melissa Clark

Categories     breakfast, brunch, weekday, one pot, main course

Time 50m

Yield 6 servings

Number Of Ingredients 12

1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup packed brown sugar
1 cup canned pumpkin puree
4 1/2 cups low-fat milk or water
1 1/2 cups steel-cut oats
3/4 teaspoon salt
Warm apple sauce, optional
Chopped fresh apple, optional
Apple cider syrup, optional

Steps:

  • In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.
  • Serve with applesauce, apple and syrup if desired.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 377 milligrams, Sugar 20 grams

PUMPKIN OATMEAL



Pumpkin Oatmeal image

A great way to get a serving of whole grains and a yellow vegetable in the morning! (Even my three year old liked it!)

Provided by JULOYES

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 8m

Yield 2

Number Of Ingredients 5

1 cup quick-cooking rolled oats
¾ cup milk, or as needed
½ cup canned pumpkin puree
¼ teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar

Steps:

  • 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.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 38.7 g, Cholesterol 7.3 mg, Fat 4.7 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 42.7 mg, Sugar 6.8 g

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