Pumpkin Spice Oatmeal

Loaded with fiber from the oats and pumpkin, this warm, spiced oatmeal offers up a hearty, comforting breakfast. Even though we like it made with whole milk for a rich and creamy taste, it is equally delicious made with 1 or 2 percent milk. Make a large batch and thin it out with a little milk or water before reheating for a speedy morning meal.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
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One 15-ounce can pure pumpkin puree

2 cups milk, plus more for serving

1/2 cup dried cranberries or raisins

1/4 cup light brown sugar (packed), plus more for sprinkling

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

Kosher salt

2 cups old-fashioned rolled oats

Pepitas (toasted pumpkin seeds), for serving


  1. Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
  2. Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.