Pumpkin Spice Oatmeal

Without a doubt, breakfast is my most difficult meal of the day to manage eating.  Why is it so hard to forgo a bagel with cream cheese in the mornings?  WHY??  I deal with this internal struggle nearly every day, I kid you not.

Making a quick stop to pick up a bagel just makes it so much easier to focus on getting out the door in the morning without having to think about sitting down to eat something first.  Breakfast in the car or at my desk with a steaming cup of coffee, hovering over the email storms I start my days with…it’s just so much easier.

Buuuuut.  We all know that’s no way to nourish our bodies, as devastatingly hard as it seems sometimes.  I hate to admit that, but I do know it.  And that’s probably why this pumpkin spice oatmeal has affected me so much this week.

I’m in complete love.  I first made it on a whim Sunday morning with two happy bellies as a result.  Then I made it Monday morning again and ate it as I was prepping my lunch for work.  And it happened a third time this week, yesterday, while I threw a bunch of stuff into the crock pot with the nervous hope that dinner would turn out ok.  (It did, btw.)

This oatmeal is a quick mix of milk, pumpkin puree, spices, some sugar, and oats, takes about 10 minutes to cook from start to finish, and it truly warms the soul.  Anything pumpkin spice is a winner in my book and if this oatmeal can help healthy-up my mornings, then I’m all in.

Pumpkin Spice Oatmeal

  • Cook Time: 10min
  • Yield: 2-4 servings


This pumpkin spice oatmeal is a warm and hearty way to start your day.  Ten minutes is all you need to make this healthy fall breakfast.


1 ¾ cup milk
½ cup pumpkin puree
2 tbsp brown sugar
1 tbsp granulated sugar
1 ½ tsp ground cinnamon
½ tsp ground ginger
Pinch of ground nutmeg
½ tsp pure vanilla extract
¼ tsp salt
1 ½ cups old-fashioned oats

Toppings (optional):
Chopped raw or candied pecans
Maple syrup
Apple butter


  • 01

    Whisk the milk, pumpkin, sugars, spices, vanilla, and salt together in a medium saucepan.  Bring the mixture to a boil over medium heat and stir in the oats.  Turn the heat down to medium-low and continuing stirring the oats for 4 minutes.  Turn off the heat, cover the pan, and let the oats sit for another 3 minutes.

    Give the oatmeal a stir before serving with pecans, maple syrup, or apple butter (or a combination of any of them), if desired.

adapted from Mother Thyme

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Leave a Comment

  • November 15, 2013 at 2:36 PM

    I always struggle with breakfast, too, but this is going on the list to make ASAP. It looks so freaking good.

    • taraliptak
      November 21, 2013 at 7:22 PM

      You will love this, Courtney! It’s seriously so easy to make – how could you go wrong?

      • November 27, 2013 at 9:06 AM

        Made it for breakfast this morning, and it was a big hit. Clara liked it so much that she bounced up and down between bites while I was helping her get more on her spoon.

  • November 26, 2013 at 4:57 PM

    This is lovely. Yesterday I made something similar–I bought a bag of buckwheat groats mixed with hemp and chia seeds. It’s meant to be a hot cereal, but doesn’t cut it. I mixed with candied pecans and pumpkin, but I’m thinking it would benefit from dairy and oats. Now to forgo the snooze button so I have time to make it in the morning…