Pumpkin Pie Oatmeal with Vanilla Whipped Cream

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With all the flavors of pumpkin pie stirred into a creamy bowl of oatmeal, this quick and easy Pumpkin Oatmeal is our favorite fall oatmeal.

It’s hard to beat a hot breakfast that can be on the table in less than 15 minutes.

Pumpkin Pie Oatmeal with Vanilla Whipped Cream - get the recipe at barefeetinthekitchen.com

We enjoy topping our bowls of oatmeal with a swirl of freshly whipped cream to make it even more like pumpkin pie.

The whole family enjoys this oatmeal and the kids have requested this again every single day this week; I think I’m safe to say that it is a hit.

It’s been eight years since we first made this pumpkin oatmeal and this is still my middle son’s favorite oatmeal. He happily makes this oatmeal throughout the year.

There’s nothing better than having a terrific breakfast that the kids can make on their own. Especially when they make enough to share with me.

Top your bowl of pumpkin pie oatmeal with whipped cream and transform your breakfast into something absolutely craveable.

Once you’ve mixed up your jar of Pumpkin Pie Spice, and stashed a few cans of pumpkin puree in the pantry, you’ll be ready to make this anytime you crave it.

Are you looking for more breakfast ideas? Check out all of our Favorite Oatmeal Recipes.

For more warm breakfasts that will start your day right, try these Ham and Cheese Waffles. (They freeze beautifully for quick breakfast reheats!) This Easy Breakfast Casserole and this Bacon Gruyere Quiche are great breakfasts options too.

Last but definitely not least, you’ll want to try this Pecan Praline French Toast Bake for the ultimate weekend treat.

Pumpkin Pie Oatmeal

Pumpkin Oatmeal Recipe

  1. Combine all ingredients in a large saucepan and bring to a boil.
  2. Reduce heat to a simmer and cook over medium-low heat for 5-8 minutes, stirring constantly until the oatmeal has thickened.
  3. Remove from the heat, portion into serving bowls, and top with whipped cream.

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Pumpkin Pie Oatmeal with Vanilla Whipped Cream

5 from 9 votes
With all the flavors of pumpkin pie stirred into a creamy bowl of oatmeal, this quick and easy Pumpkin Oatmeal is our favorite fall oatmeal.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Course: Breakfast
Cuisine: American
Servings: 5 -6 servings

Ingredients 

  • 3 cups old fashioned rolled oats
  • 2 cups water
  • 2 cups milk
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons pumpkin pie spice mix
  • 1/2 teaspoon kosher salt
  • Optional topping: homemade whipped cream

Instructions

  • Combine all ingredients in a large saucepan and bring to a boil. Reduce heat to a simmer and cook over medium -ow heat for 5-8 minutes, stirring constantly until the oatmeal has thickened.
  • Remove from the heat, portion into serving bowls and top with whipped cream. Enjoy!

Notes

If you prefer creamier oatmeal, stir in a splash more milk to adjust the consistency. If you have oatmeal leftover, store it in an airtight container in the refrigerator. The oatmeal will thicken in the refrigerator. Reheat in the microwave or on the stove and add a bit more milk as needed to thin it out.

Nutrition

Calories: 346kcal · Carbohydrates: 64g · Protein: 10g · Fat: 7g · Saturated Fat: 2g · Cholesterol: 10mg · Sodium: 291mg · Potassium: 435mg · Fiber: 6g · Sugar: 28g · Vitamin A: 7784IU · Vitamin C: 2mg · Calcium: 174mg · Iron: 3mg
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{originally published 9/25/13 – notes and photos updated 10/30/20}

Pumpkin Pie Oatmeal is a breakfast that you're going to crave all year long.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mtnhawtie says

    I woke up to snow this morning and immediately thought PUMPKIN OATMEAL! Trolling through Pinterest I found this reciepe. Made a few modifications by throwing in a few extra things during the cooking process: maple syrup, cinnamon, cloves, and a sprinkle of ginger and let it cook till it was nice and bubbly. Instead of whipped cream I topped it with walnuts and a freshly sliced banana. YUM!5 stars

    • Mary says

      I honestly don’t know. Crock-pot oatmeals can be a little finicky. It’s certainly worth trying, but I’d recommend trying it for the first time on a day when you’re home and can monitor the cooking time. Enjoy!

  2. Stacie Foster says

    I made this tonight with Steel Cut Oats, no brown sugar or whipped topping, I’m diabetic.
    I added the pumpkin pie spice to the half water half almond milk and followed the instructions for their preparation. I added the pure pumpkin after the oats were cooked – I wasn’t sure how/if it would effect their cooking.
    This is amazing, I just loved it! Made enough to take with me to work for breakfast. What a great tasty option to oatmeal!5 stars

    • Mary says

      You’ll simply need to adjust the cook time for however long you typically cook steel cut oats. (I’m usually far too impatient to wait for them myself.) But it will work the same way with the pumpkin added.

  3. Kat says

    The pumpkin pie oatmeal was absolutely amazing on this cold, fall morning! I added a fresh cinnamon leaf I brought with me from Jamaica and let that simmer. I also increased the pumpkin purée I made from our Thanksgiving pumpkins. I will be sure to make this again soon! Yummy, yummy, yummy 😋. Thanks for sharing that wonderful recipe!🤗5 stars

  4. Wendy says

    Do you happen to have information on re ipea such as carbs or calories? I’m diabetic, and it would be so helpful. Thank you in advance, and thank you for the yummy recipes.

    • Mary Younkin says

      Yes, that will work great, Sarah. You’ll want to make sure it is labeled as pumpkin puree (with no additional ingredients listed) and not pumpkin pie puree mix.

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