Cozy, warming, delicious creamy pumpkin pie oatmeal is the ultimate fall breakfast to get you in the fall mood. It’s sweet, spicy and tastes just like pumpkin pie!
Will you look at that bowl of delicious? Seeeriously. Look at it. Does it not make you want to stick your face in all the spices and pumpkiny sweet goodness?
You should try smelling it. Also, try making it and not eating it because you need to take pictures of it first which feels like it takes a thousand years before you can be done and eat it.
I kid you not, this tastes like pie. No, it does not have the texture of precious pumpkin pie and no, I’m not throwing pumpkin, spices, a banana and some yogurt in a blender to make a smoothie and then say it tastes like pumpkin pie. I’ve tried that. It does not taste like pie. This though? This bowl of creamy pumpkin pie oatmeal, yeah, it tastes like the real deal.
We’ve got pumpkin (obviously), oats, whole milk, cinnamon, allspice, cloves, a little pepper, coconut sugar AANNDD brown sugar and a dash of vanilla. Oh, and salt. Always salt. Salt brightens flavors like nobody’s business. It makes sweet things sweeter and spices, well, spicier. This isn’t news.
Everything is cooked together until it’s thick and creamy (about 15 minutes) and then you get to devour a whole bowl of creamy pumpkin pie oatmeal. For breakfast. Also, if you make extra, you have more for tomorrow. This stuff eaten cold is seriously so good that it could easily pass for dessert… Or a bedtime snack. We all have those, right?
One thing that’s pretty crucial for the flavor here is cooking the pumpkin over medium heat in the pot before you add everything else and I have Cooks Illustrated to thank for this discovery. They recommended that when fresh pumpkin wasn’t available and canned was the only option, to get rid of the metal taste that we all know the canned pumpkin has, you simply cook the puree over medium heat for a few minutes. This will intensify the flavor and make it taste much closer to the fresh stuff. Don’t skip this step. It makes it SO much better.
I also generously sweetened my creamy pumpkin pie oatmeal. This is something that’s 100% customizable and if you’re watching your sugar intake, you can totally reduce the amount added. While I was going for a literal replacement for pie, you don’t have to follow suit. You can make it healthier than I did. Maybe use maple syrup instead of brown sugar or use all coconut sugar and no brown or use less sugar altogether. It’s completely up to you.
Me, I’m stickin’ with the sweet stuff. If you do, you definitely won’t regret it.
- 1 cup large flake rolled oats (not instant)
- ½ cup pumpkin puree, store bought or homemade
- 1 cup whole milk
- 1 cup water
- 1 tsp butter, optional
- ¼ tsp salt
- ½ heaping tsp cinnamon
- ⅛ tsp cloves
- ⅛ tsp ground cardamom
- 2 TBSP brown sugar (or coconut sugar)
- 1-2 TBSP maple syrup
- ½ tsp pure vanilla extract
- In a small pot, cook pumpkin puree over medium heat for 1-3 minutes, stirring often.
- Add remaining ingredients, stir until well combined and bring to a gentle boil.
- Cook over medium heat, stirring every so often, until oats are cooked and mixture is thickened, approximately 15 minutes.
- Divide between 2-3 bowls and serve warm with extra milk or cream, sprinkles of cinnamon and an extra pat of butter.