Made with pumpkin puree and pumpkin pie spice, this Pumpkin Pie Oatmeal tastes just like a slice of pumpkin pie and truly hit the spot on chilly fall mornings. Ready in 10 minutes.
In a medium saucepan over medium heat, add the milk, oats, pumpkin puree, brown sugar, and pumpkin pie spice. Mix and bring to a boil, then reduce the heat to medium-low and cook for about 5 minutes. Turn off the heat and serve.
Notes
How To Make Your Own Pumpkin Puree: You will need a small butternut squash (about 2-2.5 lbs or about 1 kg) or you can use just 3 oz if you don't want to store leftovers for other pumpkin-based recipes. To cut the pumpkin open, cut one side from the stem down to the bottom and repeat on the opposite side, then pull the two halves apart using your hands. Cut into wedges, remove any seeds or stringy parts of the pumpkin, then place on a baking sheet and bake until soft (15-20 minutes), finally remove the peel and blend until smooth. Store in the refrigerator for up to a week or in the freezer for up to 3 months. I recommend storing in ready-to-use portions so you can quickly grab the amount you need.Make-Ahead Instructions: You can make-ahead and meal-prep pumpkin pie oatmeal and store it in an air-tight container in the refrigerator (without toppings) for 3-4 days.Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.Reheating Instructions: Reheat in the microwave for 1 minute or on the stovetop for a few minutes or until hot (add a splash of milk to loosen up the texture).