Description
This Pumpkin Spice Oatmeal is a cozy and comforting breakfast recipe perfect for fall. Creamy oats are simmered with pure pumpkin, warm spices, and a touch of brown sugar, then finished with warm milk, butter, and vanilla for a rich and creamy texture. Topped with toasted pecans, maple syrup, and a sprinkle of cinnamon, this dish offers a delicious blend of flavors and a nutritious start to your day.
Ingredients
Scale
Base Ingredients
- 1 ½ cups water
- 1 cup (90 g) old-fashioned oats
- ¼ teaspoon kosher salt
Pumpkin Spice Mixture
- ½ cup (122.5 g) pure pumpkin
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon pumpkin pie spice
Finishing Ingredients
- ½ cup whole milk, warmed (100°F-110°F)
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Toppings
- Toasted pecans
- Maple syrup
- Whole milk (for serving)
- Cinnamon (for garnish)
Instructions
- Bring water to boil: In a medium heavy-bottomed saucepan over high heat, bring 1 ½ cups of water to a full boil.
- Add oats and salt, then simmer: Stir in 1 cup of old-fashioned oats and ¼ teaspoon of kosher salt. Reduce heat to low and simmer uncovered, stirring every 30-60 seconds, for 3-5 minutes, or until the oats are tender and most of the water is absorbed.
- Add pumpkin, brown sugar, and pumpkin pie spice: Stir in ½ cup pure pumpkin, ¼ cup packed light brown sugar, and 1 teaspoon pumpkin pie spice. Cook for 2-3 minutes more, stirring gently, until the mixture is well combined and slightly thickened.
- Add warm milk, butter, and vanilla: Pour in ½ cup warmed whole milk, add 1 tablespoon unsalted butter, and ½ teaspoon vanilla extract. Cook for 1-2 minutes more, stirring gently, until creamy and fully blended.
- Remove from heat and let rest: Take the saucepan off the heat and cover it. Let the oatmeal rest and thicken for 4-5 minutes.
- Serve with toppings: Spoon the oatmeal into bowls and top with toasted pecans, a drizzle of maple syrup, a splash of whole milk, and a pinch of cinnamon as desired.
Notes
- Use old-fashioned oats for best texture; quick oats may result in a mushier consistency.
- Warm the milk gently to avoid curdling when adding to the hot oatmeal.
- Adjust the sweetness by adding more or less brown sugar and maple syrup according to taste.
- For a dairy-free version, substitute whole milk and butter with almond milk and a plant-based butter alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Pumpkin oatmeal, pumpkin spice breakfast, fall oatmeal recipe, creamy pumpkin oats, easy oatmeal recipe
