A delicious and wholesome breakfast idea!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups boiling water
- 1 cup steel-cut oats
- 1 cup pumpkin puree
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¾ cup milk
- 5 tablespoons milk
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
- Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.
- Maple syrup can be substituted for the brown sugar.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 181 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Super delish and healthy! I used a cup of canned pumpkin I had leftover from a pumpkin gingerbread recipe, mixed with a little leftover mashed sweet potatoes. Per reviewer’s suggestions, I added 2 T of dark brown sugar to the oatmeal while it cooked. When it got done it was a little runny but it quickly thickened while standing. Did not add the extra milk after cooking. Would have been good with some chopped walnuts or pecans. Will definitely make again, maybe using sweet potato butter that’s languishing in the fridge and omitting the sugar.
I would not make this again. I followed the recipe exactly but it was bland and did not taste like pumpkin spice. I did not like the taste at all. I added more spices and sugar to make it tolerable, but I do not recommend.
I made this recipe exactly as indicated. It smelled absolutely delicious when it was cooking, but I was kinda disappointed with the flavor. To me it was very bland, even with all the spices added. I had to really clobber it with maple syrup to give it flavor.
Another winning oatmeal recipe for me. I love oatmeal and always excited to try new combinations and recipes for it. Gave this a go and it was great. I will use a bit less milk next time as it was a bit runny but, I will definitely make it again. Thank you.
Very good. I used old fashioned oats. I added about 1/4 teaspoon salt. I served a variety of nuts and dried fruits and some brown sugar on the side, for the family members to top their oatmeal to taste. I made another time using pumpkin butter instead of pumpkin puree and omitted the sugar and the spices. It was even better this way.
Perfect recipe. Made mine with fresh pumpkin purée and replaced milk with soy. Finished with maple drizzle and toppings of my choice 🙂
I made some changes based on my diet..but still gave it 5 cause it was yummy! Used all water and rolled oats instead. Turned out great. Topped with maple syrup instead and almonds
Yum! I loved this recipe! Used Almond milk to make it even healthier. I love anything pumpkin and this was very good!
This was a huge hit with my entire family! I didn’t have steel cut oats on hand so I used Quaker oats instead. I used the ratio of oats to water on the package and it turned out fine. I did add 2T of brown sugar while it cooked and I’m glad I did. I think it needed that added sweetness. I will definitely make this one again.
The aroma that comes from this while cooking is incredible. This is a healthy stick-to-your-ribs breakfast made with real pumpkin and spiced like pie. Make over your steel cut oats for fall with this recipe. Four stars only because I believe that it needs at least two tablespoons of brown sugar in the cooking process and then topped with a bit of brown sugar when served.