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Pumpkin Cinnamon Oatmeal

This pumpkin cinnamon oatmeal is made by simmering rolled oats with pumpkin puree, cinnamon, and maple syrup until creamy and fragrant. The final dish has a thick, velvety texture with a warm, orange hue and a aroma of fall spices. It’s served hot with optional toppings like nuts or seeds for added crunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats preferably old-fashioned
  • 2 cups milk or water
  • 0.5 cup pumpkin puree unsweetened preferred
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup pure-grade
  • Pinch salt

Equipment

  • Medium saucepan
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Pour the milk or water into a medium saucepan and bring it to a gentle simmer over medium heat.
  2. Stir in the rolled oats and a pinch of salt, then reduce the heat to low.
  3. Cook the oats, stirring occasionally, for about 5 minutes until they begin to thicken and soften.
  4. Add the pumpkin puree to the oats, stirring well until fully incorporated and the mixture turns a vibrant orange.
  5. Sprinkle in the cinnamon and drizzle in the maple syrup, stirring to evenly distribute the spices and sweetness.
  6. Continue cooking, stirring frequently, for another 5 to 7 minutes until the oats are soft and the mixture is creamy and heated through.
  7. Remove from heat and let the oatmeal rest for a minute to thicken slightly before serving.
  8. Spoon into bowls and add your favorite toppings, such as nuts, seeds, or a dash of extra cinnamon, if desired.

Notes

For a creamier texture, substitute half of the milk with canned coconut milk. Adjust sweetness by varying the maple syrup amount.