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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    • Wendy says

      I halved this recipe and it works like a charm – eating it now! I use Almond Milk instead of cow’s milk and had some organic maple sugar so I used that instead of brown sugar. Great recipe.

    • Vicki says

      My sister does steel cut oatmeal in the slow cooker and refrigerates. what she does not use for many days with no problems. And yes, it looks like you could easily cut the recipe in half

  1. Syl says

    When my children attended three different schools, elementary, middle and high school, I cooked Bob’s Red Mill steel cut oatmeal overnite in a crockpot and they each ladled out their own ! Did not think to add pumpkin, but added apples, raw buckwheat honey instead of sugar. Also an egg for protein. Easier on Moms and kids can eat ready breakfast and fix their own !
    Thanks for pumpkin idea 👍

  2. Sheri Breuer says

    I love oatmeal and I love pumpkin, so had to try this. It is absolutely scrumptious and a bit healthier than eating pumpkin pie. I’ve always cooked enough oatmeal for five days and put it into one serving microwave safe bowls. With a bit of milk or water stirred in, it heats up great and so much better than that instant stuff. Thanks for sharing the recipe.

  3. Marilyn says

    Made this tonight to meal prep some breakfasts for healthy eating and what a treat!! I usually don’t like too many oatmeals except for one with added honey and peanut butter but this one is delicious! Will be making often. I did cut the recipe in half since I knew my hubby wouldn’t eat it with pumpkin and it still made enough to last for days!

  4. Autumn says

    Has anyone ever tried this using quick cooking steel cut oats? I would imagine the cooking time and maybe the liquid ingredients need to be adjusted ?

  5. Jen says

    Just made this in the crockpot- I worried a bit that it would get to soggy with rolled outs but on high the liquid absorbed just fine in about 1hr15mins. I only used 1/4c brown sugar and its still lightly sweet- perfect for us. Great recipe and I will be freezing in muffin pans and then throw an oatmeal muffin in a ziploc or container to zap at work

  6. 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!

  7. 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.

  8. 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

  9. 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.