Mornings aren’t for everyone, especially yours truly (ahem), but this spicy, warm Pumpkin Pie Oatmeal is worth getting up for!

pumpkin oatmeal in white bowl

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Pumpkin Oatmeal pairs hearty oats with creamy pumpkin pie flavors and turns an ordinary bowl of oatmeal into a fall festival for your mouth!

Pumpkin Oatmeal Recipe

Super-easy and quick Pumpkin Oatmeal is so delightfully warm and cozy that you’ll look forward to this breakfast every morning!

This microwave oatmeal recipe makes a great breakfast on weekday mornings and is the best way to sneak in a variation of one of my favorite desserts into the a.m. hours without feeling any kind of guilt.

Just two minutes in the microwave and you have a warm, nourishing autumn treat for breakfast that your taste buds will absolutely adore!

step by step photos for how to make pumpkin pie oatmeal
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pumpkin oatmeal in white bowl

Why You’ll Love this Microwave Pumpkin Oatmeal Recipe:

  • QUICK AND EASY: In the morning, that’s the only way to do breakfast!
  • SEASONAL FLAVORS: Pumpkin pie is perfect for autumn, but feel free to fix it any day of the year.
  • CUSTOMIZABLE: Add all sorts of yummy toppings to suit your preferences.

How To Make Pumpkin Oatmeal

When you love to sleep in as much as I do, there’s very little time to lay out a gourmet breakfast.

That’s why I appreciate fast and easy recipes that are also hearty and good for the soul. Pumpkin Oatmeal will soon become one of your favorites!

Here’s a quick step-by-step:

  1. Whisk together all of the ingredients (except the optional toppings).
  2. Heat for two minutes.
  3. Let stand for a minute and serve hot.
  4. Top with walnuts, butterscotch, and/or white chocolate chips, and whipped topping for an extra-tasty treat!

Ingredients

  • Minute oats (quick-cooking oats)
  • Almond milk
  • Canned pumpkin (aka pumpkin puree)
  • Light brown sugar
  • Pumpkin pie spice
  • Salt
  • Optional toppings:
  • Butterscotch chips
  • White chocolate chips
  • Chopped walnuts
  • Whipped topping
pumpkin oatmeal in white bowl

Microwave Oatmeal Basic Recipe

One of my favorite things about oatmeal is how easy it is to make. You can make it on the stove, in the oven, or even in the microwave!

Making this Pumpkin Oatmeal in the microwave means you can have a healthy and tasty breakfast in just a couple of minutes. So busy mornings don’t mean you can’t have a nice filling meal to start the day.

Tips!

If you want to make a more traditional oatmeal recipe, or other flavors, just remember the 1:2 ratio for cooking oats. For example, ½ cup of oats + 1 cup of liquid (water or milk), heat in the microwave for a couple of minutes, and you’re good to go!

Can I Make This Oatmeal in the Oven Instead?

If you’re in a hurry, making this in the microwave is ideal. But if you have a little more time, you can certainly make Pumpkin Oatmeal in the oven instead.

Simply follow the directions above (or in the recipe card below), combining all the ingredients (not the toppings) together in a baking dish.

Next, bake at 350°F for about 40 minutes, or until it’s the consistency you like.

Then top with all your yummy toppings, like walnuts and whipped cream.

And if you want a recipe that can feed the family, try this Baked Pumpkin Pie Oatmeal!

Can I Use Pumpkin Pie Filling in This Recipe?

Yes, you can, but you’ll need to make a few changes. This recipe calls for solid-pack pure pumpkin, which is made from cooked and pureed pumpkin and nothing else. So we add milk, spices, and sweetener to make it taste like pumpkin pie.

Pumpkin pie filling already has those ingredients added, so if you use pie filling instead of pure pumpkin, reduce the almond milk to ½ cup, and omit the brown sugar and pumpkin pie spice (and the canned pumpkin, too!).

Use 1½ cups of pumpkin pie filling–that accounts for the amount of milk that goes in with the canned pumpkin.

pumpkin oatmeal in white bowl

More Fall Breakfast Recipes

After you top your decadent bowl of Pumpkin Oatmeal with a creamy dollop of whipped topping, it really is like dessert in a bowl–and that’s always a good thing! And if you love sweet pumpkin treats, try some of these goodies for breakfast.

up close pumpkin oatmeal in white bowl

This is Pumpkin Oatmeal is such a delicious and cozy breakfast recipe for fall. You’ll feel so good about sending your family out the door with a healthy, nourishing bowl of goodness that is so easy to prepare!

Be sure to try our other best pumpkin recipes this fall:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Pumpkin Oatmeal Recipe

4.48 from 17 votes
Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
Servings: 2
Author: Becky Hardin
featured pumpkin pie oatmeal
Pumpkin Oatmeal is a healthy and delicious breakfast for fall. Delightfully warm and cozy, you'll look forward to this pumpkin pie oatmeal every morning! This microwave oatmeal recipe is so quick and easy to make too.
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Equipment

Ingredients 

  • 2 cups 1-minute oats 178 grams (also called quick-cooking oats, NOT instant)
  • cups almond milk 284 grams (or your favorite type of milk)
  • ¾ cup pumpkin purée 170 grams (NOT pumpkin pie filling)
  • 1 tablespoon brown sugar 13 grams
  • 2 teaspoons pumpkin pie spice 6 grams
  • teaspoon kosher salt

Optional Toppings

  • ¼ cup butterscotch baking chips 43 grams
  • ¼ cup white chocolate chips 43 grams
  • ¼ cup chopped walnuts 28 grams
  • Whipped topping such as Cool Whip

Instructions 

  • In a microwave-safe bowl, whisk together all of the ingredients except the optional toppings, walnuts, and whipped topping.
    2 cups 1-minute oats, 1¼ cups almond milk, ¾ cup pumpkin purée, 1 tablespoon brown sugar, 2 teaspoons pumpkin pie spice, ⅛ teaspoon kosher salt
  • Microwave on high for approximately 2 minutes, or until oatmeal is desired consistency (for thinner oatmeal, add more milk; for thicker, less milk).
  • Allow to rest for about 1 minute and serve hot. Top with walnuts, butterscotch and white chocolate chips, and whipped topping for an extra tasty treat!
    ¼ cup butterscotch baking chips, ¼ cup white chocolate chips, ¼ cup chopped walnuts, Whipped topping

Becky’s Tips

  • Get ingredients ready the night before to make this breakfast even quicker! Measure out the oats into the bowl you’ll be cooking them in. In another container measure out the remaining ingredients (except for the toppings) and store in the refrigerator. Next morning, just combine and heat!
  • Pumpkin pie filling is NOT the same thing as canned pumpkin. Pie filling already has milk, sweetener and spices added to the pumpkin. If you want to use pumpkin pie filling instead of canned pumpkin, use 1½ cups of pie filling, omit the brown sugar and pumpkin pie spice, and reduce the milk to ½ cup.
  • If you want to make a more traditional oatmeal recipe, or other flavors, just remember the 1:2 ratio for cooking oats. For example, ½ cup of oats + 1 cup of liquid (water or milk), heat in the microwave for a couple of minutes, and you’re good to go!
  • Nutritional information does not include optional ingredients.
Storage: Store pumpkin oatmeal in an airtight container in the refrigerator for up to 4 days.
Calories: 241kcalCarbohydrates: 43gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 470mgPotassium: 353mgFiber: 7gSugar: 10gVitamin A: 15314IUVitamin C: 4mgCalcium: 417mgIron: 16mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.48 from 17 votes (15 ratings without comment)
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Karen
Karen
November 13, 2017 10:22 am

I liked this recipe, very tasty without a ton of sweetener. I did not add the butterscotch or chocolate chips and OF course I added almonds in the oatmeal while cooking instead of on top. I only would like to know the health information please5 stars

Kylee
Kylee
September 15, 2016 4:35 pm

Would regular milk work the same as almond milk?

Berta
Berta
September 20, 2015 8:58 am

yummy I will be making this using fresh pumpkin.5 stars

Becky Hardin
Becky Hardin
September 20, 2015 2:38 pm
Reply to  Berta

That sounds amazing!!

Liz
Liz
September 18, 2015 12:20 pm

YUM. Waking up to a big bowl of this would make me so happy.

Becky Hardin
Becky Hardin
September 18, 2015 5:00 pm
Reply to  Liz

Ha thank you Liz!!!