Pumpkin oatmeal is a warm breakfast that truly tastes like fall! It is finished with a dusting of cinnamon, maple syrup, and candied pecans.
It’s endlessly cozy. Plus, it’s a great way to finish any leftover canned pumpkin! Vegan & gluten-free.
Fall is a time when people are looking for any excuse to go pumpkin wild.
Whether it’s for pumpkin spice lattes, smoothies, soup, or pumpkin pie, every October people can’t get enough of the season’s signature squash.
If you’re similarly enthralled with pumpkin, you’re going to love this healthy pumpkin oatmeal recipe.
It’s satiating and hearty, creamy, and lightly sweetened. It’s finished with sugar-glazed pecans for texture & nuttiness.
The recipe below makes one serving. However, it’s easy to double, triple, or quadruple, depending on your needs.
In this post:
Why readers love this recipe
“I don’t make oatmeal as often as I should, but this was delicious! Looking forward to making some more this autumn.” – David
Ingredients
Here are the ingredients you will need to make this recipe.
Rolled oats: Look for rolled oats, also known as old fashioned oats, in the breakfast aisle or bulk bins. These flat textured flakes cook faster than steel-cut oats, which makes them very convenient for a weekday breakfast.
Pantry & kitchen staples: Salt, cinnamon, and maple syrup.
Canned pumpkin: Choose 100% pumpkin, not pumpkin pie filling.
Non-dairy milk: Plain, unsweetened cashew milk is my standard option. However, you can use any plant milk you enjoy including almond milk, pistachio milk, walnut milk, oat milk, or soy milk, plain, sweetened, or vanilla flavored.
(If you use sweetened milk, you may want to reduce the amount of maple syrup in the recipe.
Candied pecans: Candied pecans add sweetness & crunch. Plus, they really set off those autumnal vibes.
Pecans are coated in a sugar glaze. You can either make your own, or buy them already prepared at the store. (Trader Joe’s sells candied pecans alongside the raw variety.)
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Bring water to boil in a small pot along with a pinch of salt.
Stir in rolled oats. Then lower heat.
Stir occasionally for 10 minutes, until the oatmeal has thickened.
Add the following during the last few minutes of cooking:
- Canned pumpkin puree
- Maple syrup
- Cinnamon
Once it has thickened, remove oatmeal from the stove & put it in a bowl.
If you like, add a splash of non-dairy milk.
Garnish with a small handful of candied pecans & another sprinkle of cinnamon.
Make it your own
You can easily adjust this oatmeal to suit your preferences.
- Instead of canned pumpkin, use homemade puréed pumpkin, winter squash, or sweet potatoes
- While cooking the oatmeal, add sliced banana, chocolate chips, and/or a spoonful of nut butter
- Instead of or in addition to cinnamon, use pumpkin spice
- For a dessert vibe, add ⅛ to ¼ teaspoon vanilla extract
- Finish the oatmeal with a splash of non-dairy milk using almond milk, cashew milk, soy milk, or oat milk
- For sweeter oatmeal, add another drizzle of maple syrup on top
- Instead of candied pecans, garnish with roasted pistachios or air fryer pumpkin seeds
How to store leftovers
Oatmeal leftovers are super handy for easy breakfasts later in the week.
Simply store in a covered container in the refrigerator. It will keep for 3 to 5 days.
When you’re ready to reheat, add a splash of water or non-dairy milk. Then stir and microwave until heated.
FAQ
Oats in general & this breakfast in particular are gluten free. However, you’ll want to check if the oats you’re purchasing are processed in a gluten-free facility if that’s important to you. It should say on the package if they are certified gluten-free.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Pumpkin oatmeal with candied pecans
Ingredients
- 1 cup water
- Pinch of salt
- ½ cup rolled oats
- 2 Tablespoons canned pumpkin
- 1 teaspoon maple syrup
- Dash of cinnamon plus more to taste
- Splash of non-dairy milk optional
- Small handful of candied pecans homemade or store-bought
Instructions
- In a small pot, bring water to a boil with a pinch of salt.
- Stir in rolled oats. Lower heat to a low simmer. Stir occasionally for about 10 minutes, until the oatmeal has thickened.
- During the last few minutes of cooking, stir in canned pumpkin, maple syrup, and a dash of cinnamon.
- Once it has reached your desired level of thickness, remove the oatmeal from the stove & put it in a bowl. If desired, add a splash of non-dairy milk.
- Garnish with a small handful of candied pecans & another sprinkle of cinnamon.
Notes
- Instead of canned pumpkin, use any homemade puréed pumpkin, winter squash, or sweet potatoes
- While cooking the oatmeal, add sliced banana, chocolate chips, and/or a spoonful of nut butter
- Add more maple syrup for extra sweetness
- Add a splash of non-dairy milk to the finished bowl for extra creaminess
- Instead of candied pecans, finish with roasted pistachios or pumpkin seeds
David
I don’t make oatmeal as often as I should, but this was delicious! Looking forward to making some more this autumn.
Cadry Nelson
That’s so nice to hear. Thanks, David!