Go Back
–+ servings
a bowl of pumpkin oatmeal with pumpkin seeds as a garnish and a cinnamon stick on a white table with a mini pumpkin

Pumpkin Oatmeal Bowl

Kristina Todini, RDN
Pumpkin Oatmeal Bowl, a simple steel cut or rolled oats breakfast bowl with pumpkin puree and pumpkin spice blend. A taste of autumn to start your morning!
5 star (1 rating)
Print Recipe Pin Recipe
Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast + Brunch
Cuisine Gluten Free, Vegan
Servings 1 serving
Calories 287 kcal

Equipment

  • 1 small pot

Ingredients
  

  • ½ cup oats rolled or steel cut, see notes
  • 1 cup water
  • 1 small pinch salt
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin puree
  • 1 teaspoon pumpkin spice blend
  • 1 tablespoon pumpkin seeds as garnish
  • Optional: a drizzle of nut butter

Instructions
 

  • Add ingredients to a pot: In a medium pot, add oats, water, a pinch of salt, maple syrup, and vanilla.
    ½ cup oats, 1 cup water, 1 small pinch salt, 2 teaspoons maple syrup, 1 teaspoon vanilla extract
  • Cook oats: Bring oats to a boil over high heat on the stovetop, then reduce heat to a low simmer and cook until oats are soft. This is usually 5 minutes for rolled oats, and 10 minutes for steel cut oats. When the oats are almost done, stir in the pumpkin puree and the pumpkin spice blend until well combined.
    ¼ cup pumpkin puree, 1 teaspoon pumpkin spice blend
  • To serve: Transfer cooked pumpkin oatmeal to a bowl. Top the oatmeal with a pumpkin seeds and optionally drizzle of nut or seed butter and a sprinkle of ground flax seeds.
    1 tablespoon pumpkin seeds, Optional: a drizzle of nut butter
  • Microwave cooking instructions: Alternatively you can also cook oats in the microwave. Cook rolled oats a microwave safe bowl for about 2 minutes, and steel cut oats for about 5 minutes. Make sure to cover the oats and stir once throughout cooking.

Notes

Steel cut vs. rolled oats: You can use either steel cut or rolled oats in this recipes. Rolled oats will cook faster, but have a softer (and mushier) texture. Steel cut oats take a bit longer to cook and have a sturdier texture.
Leftovers and storage: Store leftover pumpkin oats in an airtight container in the refrigerator for up to three days. Reheat by adding a small amount of water to the oats to rehydrate them, and reheating in a pot on the stove or for 1 minute in the microwave. Do not freeze.
Nutrition notes: Nutrition information is for oatmeal without optional toppings.This recipe uses all plant-based ingredients and is gluten free (if using gluten free oats).

Nutrition

Serving: 1servingCalories: 287kcalCarbohydrates: 45gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 59mgPotassium: 405mgFiber: 7gSugar: 12gVitamin A: 9539IUVitamin C: 3mgCalcium: 78mgIron: 4mg
Keyword pumpkin oatmeal bowl
Tried this recipe?Let us know how it was!