Looking for something warm for cold days? Try this creamy pumpkin oatmeal porridge, which comes together in under 15 minutes. It is dairy free and egg free recipe.
This pumpkin oatmeal breakfast is not only quick and easy, but extremely versatile. It is a great way to keep breakfast interesting and exciting with various customisable options.
In this recipe, I have used fresh homemade pumpkin puree. Check out how to cook a whole pumpkin in instant pot.
Ingredients
- Oats: I’ve used rolled oats (old fashioned oats) in this recipe.
- Milk: I used almond milk, dairy milk or any other plant-based milk can be used instead.
- Pumpkin: I used homemade pumpkin puree, but canned works perfectly, especially when pumpkins are out of season.
- Sweetener: Maple syrup is used here to sweeten up the oatmeal.
- Toppings: I used pumpkin seeds, sunflower seeds and pumpkin granola (optional).
- Spices: Ground cinnamon is used to enhance the flavour of cooked oatmeal.
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a saucepan, add rolled oats and milk.
Step 2: Bring it to a gentle boil over medium heat by stirring regularly.
Step 3: Add pumpkin puree, maple syrup and cinnamon.
Step 4: Stir frequently and cook for 5-8 minutes until porridge thickens and reaches your desired consistency.
Step 5: Stir in pumpkin seeds, sunflower seeds and switch the heat off.
Garnish warm creamy oatmeal pumpkin porridge with granola and pumpkin seeds and enjoy.
Substitutions and Variations
Milk: You can substitute almond milk with any other plant based milk, such as oats milk, coconut milk or soy milk.
Sweetener: Maple syrup can be substituted with honey, date caramel or agave syrup.
Spices: Try pumpkin spice, ground ginger or a pinch of nutmeg for extra flavour.
Storage
Store the leftover pumpkin oatmeal porridge or extra portions if you had prepared for another day in an airtight container in the fridge for up to 3 days. Let the oatmeal cool completely before you transfer it to a container.
Reheat oatmeal properly in a saucepan on the stovetop until piping hot before serving. Add a splash of milk while heating if the porridge is too thick.
Tips and Tricks
Consistency: Cooked oatmeal should have a medium thick consistency. It will thicken further as it cools.
Pumpkin: Adjust the quantity based on your taste preference.
Stir: Stir frequently while cooking to prevent it from sticking to the pan.
Related
Looking for other breakfast recipes? Try these:
More Pumpkin Recipes
KEEP IN TOUCH
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Warm Pumpkin Oatmeal Porridge
Equipment
- 1 Saucepan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ Cup Oatmeal
- 1 Cup Almond Milk adjust to get desired consistency
- ¼ Cup Pumpkin Puree
- ½ Teaspoon Cinnamon
- ¼ Cup Maple Syrup adjust to suit your taste
- 1 Tablespoon Pumpkin Seeds
- 1 Tablespoon Sunflower Seeds
Instructions
- In a saucepan, add rolled oats and milk.½ Cup Oatmeal, 1 Cup Almond Milk
- Bring it to a gentle boil over medium heat by stirring regularly.
- Add pumpkin puree, maple syrup and cinnamon.¼ Cup Pumpkin Puree, ½ Teaspoon Cinnamon, ¼ Cup Maple Syrup
- Stir frequently and cook for 5-8 minutes until porridge thickens and reaches your desired consistency.
- Stir in pumpkin seeds, sunflower seeds and switch the heat off.1 Tablespoon Pumpkin Seeds, 1 Tablespoon Sunflower Seeds
- Garnish creamy oatmeal pumpkin porridge with granola and pumpkin seeds and enjoy.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
