This creamy Pumpkin Oatmeal has all the warming flavours of pumpkin pie in an easy breakfast that is ready in just 7 minutes. Made with rolled oats, pumpkin puree, chia seeds and plenty of cinnamon, ginger and nutmeg, it's the perfect cosy breakfast for a chilly autumn morning.
This is one of my favourite ways to use up an open can of pumpkin puree, because you only need a few spoonfuls.
It's also one of those breakfasts I can get bubbling away on the hob while everyone is getting ready in the morning, and everyone can add their own toppings when it's ready.
In the UK we would usually call this pumpkin porridge, while in the US it's pumpkin oatmeal. Whatever you call it, it's thick, creamy, lightly sweet and tastes like pumpkin pie for breakfast.
Recipe update: This recipe was originally published on 3 October 2016 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- Pumpkin Oatmeal Variations
- How to Make Pumpkin Oatmeal
- Pumpkin Oatmeal Toppings and Serving Suggestions
- How to Store and Reheat Pumpkin Oatmeal
- Pumpkin Oatmeal Troubleshooting
- Dannii's Top Tips
- Frequently Asked Questions
- More Pumpkin Recipes
- Recipe
- Feedback
Why You'll Love It
- Ready in 7 minutes - A quick stovetop breakfast for busy autumn mornings.
- Uses pumpkin puree - Perfect when you have some leftover canned pumpkin that needs using up.
- Warm pumpkin pie flavours - Cinnamon, ginger and nutmeg make this a really cosy seasonal breakfast.
- Filling - The oats and chia seeds make this a satisfying breakfast with 9 grams of fibre and 12 grams of protein per serving.
- Easy to adapt - Change the milk, sweetness and toppings to suit your tastes.
- Family friendly - Put out a few toppings and let everyone build their own bowl.
Recipe Overview
- Prep time: 1 minute
- Cook time: 6 minutes
- Total time: 7 minutes
- Serves: 2
- Texture: Thick and creamy
- Flavour: Lightly sweet with warming pumpkin pie spices
- Best for: Quick autumn breakfasts and using leftover pumpkin puree
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Rolled oats, also known as old-fashioned oats, give this pumpkin oatmeal the best creamy but slightly chewy texture. I wouldn't use steel-cut oats here as they need a much longer cooking time.
- Pumpkin puree - Use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices. Canned pumpkin is the quickest option, but homemade cooked and pureed pumpkin will work too.
- Milk - Whole milk makes the oatmeal extra creamy, although semi-skimmed milk works well too. For a dairy-free version, use almond milk, oat milk or another unsweetened plant-based milk.
- Chia seeds - These help to thicken the oatmeal and add extra fibre and texture. You could use ground flaxseed instead, although the final texture will be slightly different.
- Maple syrup - Adds a little sweetness and works really well with pumpkin and warm spices. Honey can be used instead if you don't need the recipe to be vegan.
- Cinnamon, ginger and nutmeg - This is the combination that gives the oatmeal its pumpkin pie flavour. If you already have pumpkin pie spice, you can use around 1-1½ teaspoons instead.
Pumpkin Oatmeal Variations
There are lots of easy ways to adapt this pumpkin oatmeal without changing the basic recipe.
For pumpkin spice oatmeal, replace the individual cinnamon, ginger and nutmeg with pumpkin pie spice.
For a vegan pumpkin oatmeal, use oat, almond or another plant-based milk and stick with maple syrup rather than honey.
If you want to add more protein, serve it with a generous spoonful of Greek yogurt or your favourite high-protein yogurt.
For a little more texture, stir through some chopped pecans or walnuts just before serving.
If you prefer sweeter oatmeal, add a little extra maple syrup at the table rather than adding lots during cooking. This makes it easier for everyone to adjust their own bowl.
How to Make Pumpkin Oatmeal
- Add everything to a pan: Put the oats, milk, pumpkin puree, chia seeds, maple syrup, cinnamon, ginger and nutmeg into a saucepan and stir well.
- Heat: Bring to a gentle simmer and cook for 4-5 minutes, stirring regularly, until the oats have softened and the mixture is thick and creamy.
- Serve: Divide between two bowls and add your favourite toppings.
Pumpkin Oatmeal Toppings and Serving Suggestions
The toppings are probably my favourite part of this recipe. The pumpkin oatmeal itself is creamy and lightly sweet, so something crunchy on top works particularly well.
We usually add Greek yogurt, pecans, pumpkin seeds and a little extra maple syrup. Dried cranberries or cherries are also really good with the warming pumpkin spices.
For an extra autumnal bowl, add some Cinnamon Stewed Apples. The soft cinnamon-coated apples go brilliantly with pumpkin and make this taste even more like dessert for breakfast.
For crunch, sprinkle over some Low Sugar Granola or Air Fryer Granola just before serving.
Fresh banana, blueberries or chopped apple work well if you want to add more fruit.
And if you're fully embracing pumpkin season, a Healthy Pumpkin Spice Latte alongside it makes a very cosy weekend breakfast.
If you would rather have a cold, make-ahead version for busy mornings, try my Pumpkin Overnight Oats instead.
How to Store and Reheat Pumpkin Oatmeal
Pumpkin oatmeal is best freshly made, but leftovers can be cooled and stored in an airtight container in the fridge for up to 3 days.
The oats and chia seeds will continue absorbing liquid as they sit, so refrigerated oatmeal will be much thicker the following day.
Reheat it gently in a saucepan or microwave with a splash of milk, stirring until creamy again. Add your toppings after reheating rather than before.
You can also save time in the morning by measuring the oats, chia seeds and spices into the saucepan the night before. Then you only need to add the milk, pumpkin puree and maple syrup in the morning.
Pumpkin Oatmeal Troubleshooting
| Problem | Fix |
|---|---|
| My pumpkin oatmeal is too thick | Oats and chia seeds can absorb slightly different amounts of liquid depending on the brand. Stir in a splash of milk until it reaches the consistency you like. |
| My oatmeal is too thin | Cook it for another minute or two over a low heat. Remember that it will also thicken a little as it cools. |
| The oatmeal is sticking to the pan | The heat is probably too high. Reduce it to a gentle simmer and stir regularly, especially during the last couple of minutes. |
| I can't taste the pumpkin very much | Pumpkin has quite a mild flavour. The pumpkin pie effect comes from the combination of pumpkin, maple syrup and spices, so add a little extra cinnamon or pumpkin pie spice if you prefer a stronger flavour. |
| The pumpkin puree isn't mixing in smoothly | Very thick pumpkin puree can take a little more stirring. You can whisk it with some of the milk before adding it to the saucepan if needed. |
Dannii's Top Tips
- Stir more frequently towards the end of cooking, as the chia seeds make the mixture thicken quickly.
- Toast pecans, walnuts or pumpkin seeds before adding them for even more flavour.
- If you open a whole can of pumpkin puree for this recipe, freeze the remaining puree in small portions so it is ready for future breakfasts and baking.
- A tiny pinch of salt can help bring out the sweetness and warming spices if your oatmeal tastes a little flat.
- Give the oatmeal a minute to stand before serving, as it will thicken slightly once it comes off the heat.
Frequently Asked Questions
For this recipe, yes. Oatmeal is the term most commonly used in the US, while in the UK we usually call oats cooked with milk or water porridge. This recipe is a pumpkin oatmeal made with rolled oats and pumpkin puree.
Yes. Cook the pumpkin until completely soft and then blend or mash it until very smooth. You want a similar consistency to canned pumpkin puree. If your homemade puree is quite loose or watery, you may need slightly less milk in the oatmeal or an extra minute or two of cooking.
Yes. Instead of using the cinnamon, ginger and nutmeg separately, use around 1-1½ teaspoons of pumpkin pie spice and adjust to taste.
Yes. Use a plant-based milk such as oat or almond milk and make sure you use maple syrup rather than honey. Choose dairy-free toppings too.
Rolled oats or old-fashioned oats work best because they cook quickly while still having some texture.
Quick oats can be used, but they will cook faster and give you a softer oatmeal. Steel-cut oats need much longer and aren't a direct substitute in this recipe.
Oats are naturally gluten free, but cross-contamination can happen during processing. If you need this recipe to be gluten free, use oats that are labelled certified gluten free.
For a cold make-ahead version, I recommend using my Pumpkin Overnight Oats recipe instead. It has been developed specifically for soaking rather than cooking, so the liquid ratios are different.
Yes. Cook it as normal, cool it and store it covered in the fridge. It will thicken as it sits, so add a splash of milk when reheating to loosen it back up.
More Pumpkin Recipes
If you still have pumpkin puree left after making this pumpkin oatmeal, there are plenty of ways to use it.
If you've tried this pumpkin oatmeal recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Pumpkin Oatmeal (Pumpkin Pie Porridge)
Recipe Video
Ingredients
- 60 g (¾ cup) of Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 350 ml (1 ½ cups) of Whole milk
- 5 tablespoons of Pumpkin puree
- 2 tablespoons of chia seeds
- 0.5 teaspoon of Cinnamon
- 0.5 teaspoon of Ground nutmeg
- 0.5 teaspoon of Ground ginger
- 2 tablespoons of Maple syrup
- Pecans and dried cherries for serving - (optional)
Instructions
- Add everything to a pan: Put all of the ingredients in a saucepan and mix well.
- Heat: Simmer for 4-5 minutes until thickened.
- Serve: Divide between bowls and top with yogurt and maple syrup and any other toppings of your choice.
Recipe Notes
- Stir more frequently towards the end of cooking, as the chia seeds make the mixture thicken quickly.
- Toast pecans, walnuts or pumpkin seeds before adding them for even more flavour.
- If you open a whole can of pumpkin puree for this recipe, freeze the remaining puree in small portions so it is ready for future breakfasts and baking.
- A tiny pinch of salt can help bring out the sweetness and warming spices if your oatmeal tastes a little flat.
- Give the oatmeal a minute to stand before serving, as it will thicken slightly once it comes off the heat.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Alison says
Love porridge for breakfast and this would make it much nicer. Will definitely be giving this a go. I didn't know you could get pumpkin puree here, will have to look for that
Angie@Angie's Recipes says
Have never had anything like this...you read it right...never had a porridge. This looks great with pecans and pumpkin puree.
Jennie says
I had a can of pumpkin purée from last year (I made a pie and it was a disaster, so I didn't bother using the other can to make another) and I make this for this kids this morning. They devoured it and asked for the same again tomorrow. I may have put a little extra maple syrup on theirs, but even so. Thanks for the recipe!
Tandy I Lavender and Lime says
This looks really good Dannii.
Ana says
This recipe looks delicious and a perfect fall recipe to delight our taste buds. Thanks for sharing the recipe with us!
Beth says
Yum! This looks absolutely delicious. I would love to have this for breakfast this fall.
CJ from Thirty30Courtney says
Ahh you're one of the pumpkin people too. I don't enjoy cooking, nor the flavor, but I cannot lie, it does look pretty tasty! The cranberries are the perfect pop of color.
Christina says
I love that I can make this because all the ingredients are gluten-free! Pics are amazing, btw - going to try this out soon!
Rachelle @ Beer Girl Cooks says
Yay for pumpkin season! That's some yummy looking porridge and those photos absolutely say happy fall!
Mimazine says
This looks and sounds AMAZING! Definitely going to give it a go tomorrow xx
Kyla says
This looks so good! Hearty and nutritional! Perfect for those cold autumn mornings!
Kyla
Wanderlustkyla.com
Maria @ runningcupcake says
I love pumpkin in porridge, especially with cinnamon! Yum.
Liz Mays says
Oh this sounds so tasty! All of those flavors must be so comforting. I bet I'd like this a lot.
Marie Barber says
We absolutely love Pumpkin, we buy a few and puree them then freeze so even when they have gone from the shops we can still have Pumpkin pie or Pumpkin loaf and all the other yummy Pumpkin food, must try this too :)
Rhian Westbury says
I don't think I've ever made anything pumpkin flavoured but I need to source out some pureed pumpkin. Where do you find yours from? x