Spiced Pumpkin Oatmeal Recipe (2024)

I left out the brown sugar (personal preference) and froze the cooked oatmeal in lightly greased muffin tins for individual servings and a quick weekday breakfast. I remove the frozen oatmeal from the tin after 4-6 hours in the freezer to a storage container. I microwave 2 frozen 'pucks' for 2 1/2-3 minutes and then add sweetener, walnuts, raisins, and milk. Delicious.

Reduced recipe for 3 servings. Added cinnamon and freshly grated ginger. No brown sugar. About 1/3 can pumpkin puree. 1 cup water, 1 cup almond milk. One pear chopped. No salt.
Topped with dried cranberries, chopped walnuts, and unsweetened dried coconut.
Delicious!

I've made this several times and love it. Works great in the Instant Pot--just throw everything in and set it on manual high for 10 minutes. Unplug and let it de-pressurize naturally for 15 minutes before opening the vent and taking off the lid. If you like your oatmeal thick, you might cut the liquid to 4 cups since less steam escapes from the pressure cooker.

Used quick oats and adjusted cooking time and milk quantity.
Very very nice after a long run.

I made this according to the recipe (though without the optional ingredients) and was disappointed. Turns out I'm not a fan of steel-cut oats. Also, WAAAY too salty - should be 1/4 tsp, not 3/4 tsp salt. Aside from the saltiness, I liked the overall flavor and will try again with a different type of oat (and less salt).

Just soaking the steel cut oats overnight (covered) speeds up the cooking time in the morning.

Used rolled oats, reduced water by half. Done in 10 minutes

Do not give up on steel cut oats! They are better for you and it sounds like you like the flavor. Is there any chance you did not cook them long enough? They can be grainy if not cooked long enough. I think they take longer than 25-30 minutes to cook. I cook my oats for a couple of minutes the night before and while the oats have solidified by morning, I can "reconstitute" with a little water and the heat of continuing the cooking will soften them up. 3/4 tspsalt IS too much!

It needs to be simmered over very low heat rather than medium, which can make it bubble and spurt and burn at the bottom.

I took the note from another user for two servings and it was perfect! Added slivered almonds once bowled. Delicious.

Very good, but more like a dessert than a healthy breakfast. Will reduce sugar next time.

This recipe has become a cool-weather favorite of mine. I use my own frozen roasted squash, and even frozen, when defrosted, it is remarkably fragrant and flavorful. I use half-milk and half-water for creaminess. Wonderful to make on the first cool weekend morning of autumn with packable leftovers for the week, and very simple to make with wonderful digestive benefits. As the introductory note says, flavorful oatmeal is a revelation, and real squash packs a punch.

I have made this recipe numerous times with my own home-roasted and frozen butternut squash puree and continue to make it frequently on weekends--love it, and I eat leftovers for breakfast all week in portable containers.

I used my own homemade buttermut-squash puree, which I keep in the freezer,,and half whole-milk and half-water--love this recipe.

I made two modifications. I used oat groats, which took forever to cook and additional liquid — I probably cooked for two hours total. But the texture and flavor was great. Next time I will try a slow-cooker overnight. My other mod — we had a bunch of eggnog left over from the holidays, so I used that for part of the liquid and cut back on the sugar. Perfectly creamy and lovely.

I added a little maple syrup after cooking it.

3 cups of liquid and 15 minutes worked well for quick-cooking steel cut oats

I made a half recipe of this with just two changes--I omitted the salt entirely, and I didn't toast the spices. The look, smell, and taste were all FABULOUS! My only issue was that the oat mixture started to scorch before the oats were cooked. This did not impact the taste whatsoever, but it looks like it may take a couple of days to get the pan clean! Was I supposed to have stirred occasionally? Did using nonfat milk instead of water cause the problem? Not clear how to fix it for next time....

I increased all ingredients proportionally so I wouldn't be left with a small amount of canned pumpkin. It worked fine. Used 50/50 milk and water for slightly lighter feel. Subbed coconut sugar and stepped down the amount a little. Tastes like pumpkin pie! Very hearty breakfast. Yummy with a dollop of plain yogurt and pecans for garnish

I buy pumpkin on clearance after every Thanksgiving for 25 cents per can, and it's wonderful to use for this oatmeal all winter long.

I hadn't made this in a while, and it was terrific and easy to make, but I left out the salt, as I did not feel that it needed it. I always pick up cans of pumpkin on clearance after Thanksgiving, but even better is to roast your own squash and freeze it, which I have also done and is not difficult, and the results are well worth it--it's easy to do.

Loved this - recommend adding some sea salt at the end to finish.

Used rolled oats and reduced the sugar by half. I think it was just right in terms of sweetness but if you prefer you could reduce the sugar by 1/3. Next time I would double the spices and probably double the pumpkin puree as well. The way the oatmeal came out you couldn't taste any of the pumpkin, not even a whiff. You would never know it was there. Surprising, I know, but true nonetheless. Other than that, all was well. Served with apple compote.

I’ve made pumpkin oatmeal before and wondered if this recipe would be better than my DIY version. It was, because of the spice blend. I may use this spice blend for other recipes, like pumpkin bread. I also used 1/4 tsp salt, as mentioned by another reviewer, and that was plenty. I used 2 tbsp maple syrup instead of the 1/4 cup brown sugar, and will likely use even less sweetener next time.