Sep 28 10
by cara
at 4:43 PM
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Pumpkin Spice Oatmeal

I don’t typically share recipes two days in a row, but it occurred to me the other day that I hadn’t shared this gem of a pumpkin recipe yet.  I mentioned it on Facebook to Kara from Rockin’ Granola and Simple Kids, and she asked how to make it.  This is a great way to switch up your oatmeal for fall, and a little healthier than eating Pumpkin Buns, or leftover pumpkin pie for breakfast (Though who doesn’t love eating leftover pumpkin pie for a delicious breakfast treat?!)  Pumpkin Spice Granola and Greek yogurt is still my favorite fall breakfast, but this oatmeal runs a close second.

Pumpkin Spice Oatmeal

recipe by me!

Makes 3-4 servings

Ingredients:

  • 1 3/4 cups water
  • 1 cup old fashioned oats
  • 1/2 cup pumpkin puree
  • 1 tablespoon butter
  • 2 tablespoons brown sugar (or honey)
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup dried cranberries
  • 1/4 cup pecan pieces

Bring water to a boil, add oats and cook for 5 minutes.  Turn off burner and allow to thicken for several minutes.  Stir in pumpkin puree, butter, brown sugar, and pumpkin pie spice until well combined.  Fold in dried cranberries and pecans.

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  • This sounds fantastic! I love the addition of the cranberries.

  • This is such a good idea! I’ve never tried mixing pumpkin with oatmeal, but I’m excited to try it. It will definitely be healthier than the pumpkin pie lattes at Starbucks!

  • I am going to make this for breakfast tomorrow!

  • The cranberries make this taste a little like pumpkin cranberry bread, which I also love!

    And yes, this is probably healthier than the Pumpkin Spice Lattes at Starbucks….though I don’t think anything can truly replace those!

  • This looks AMAZING! I can’t wait to try it. Do you use real pumpkin or buy the canned? I have a cute pumpkin I’m using as decor that I have been wondering when would be a good time to turn it into a snack!

  • Jami,

    I used canned pumpkin for this, but I have made my own pumpkin puree in the past. It’s relatively easy to do but a little time consuming…and I absolutely HATE scooping out the seeds, especially from the big pumpkins. What a pain! Pumpkins usually last for a month or two (if they aren’t carved).

  • looks super yummy! might have to try this

  • Ooooooh, I can’t wait to try it. I always need to use up Pumpkin Pie Spice around here! Thanks for the great recipe, Cara!

  • Sounds delicious! I love Fall spices, smells, and dishes.

  • yummy!!! what a great fall recipe!!

  • I’m intrigued – I know it’s a North American thing to have pumpkin as a sweet thing. And I know pumpkin IS sweet, but (as an Australian) I think of it as savoury. We only really have it roasted (baked) or in soup. I’m dying to try this though – can you tell me what spices would be in pumpkin pie spice? I’m guessing nutmeg, cinnamon?

    This would be a great way to get pumpkin into my fussy daughter.

  • What a perfect Autumn oatmeal recipe. I have some steel cut oats that I should use. I love to add various textures to my oatmeal so the the dried cranberries and pecan pieces are right up my alley. Yum!

  • Pingback: P is for Pumpkin « Plath’s Adventures ()

  • Jennie S

    Sarah- pumpkin pie spice is equal parts cinnamon, ginger, nutmeg, and allspice. And if you have never tried a North American Pumpkin Pie, well, you’re truly missing out. It’s a WONDERFUL thing!

  • I never thought this would taste good! I tried this for my oatmeal project and it was delicious! Thanks for the idea! 😉 Put a link of your recipe on my blog!

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