Description
This Pumpkin Oatmeal recipe is a quick and delicious breakfast option that combines wholesome 1-minute oats with creamy pumpkin purée and warming pumpkin pie spices. Enhanced with sweet butterscotch and white chocolate chips, crunchy walnuts, and a dollop of whipped topping, it’s the perfect comforting bowl to start your day with a seasonal touch.
Ingredients
Scale
Main Ingredients
- 2 cups 1-minute oats (178 grams, also called quick-cooking oats, NOT instant)
- 1¼ 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)
- â…› teaspoon kosher salt
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
- Combine Ingredients: In a microwave-safe bowl, whisk together the 1-minute oats, almond milk, pumpkin purée, brown sugar, pumpkin pie spice, and kosher salt until well combined. Do not add the toppings yet.
- Microwave Cooking: Microwave the mixture on high for approximately 2 minutes. Cooking time may vary depending on your microwave wattage. The oatmeal should thicken to your preferred consistency; add more milk for thinner oatmeal or less milk for thicker.
- Rest and Serve: Allow the oatmeal to rest for about 1 minute after microwaving. Serve hot and top with chopped walnuts, butterscotch and white chocolate chips, and a dollop of whipped topping for a delicious finish.
Notes
- Use 1-minute oats for best texture; instant oats may become too mushy.
- Pumpkin purée is not the same as pumpkin pie filling; ensure you use pure pumpkin purée for authentic flavor.
- Adjust the amount of milk to achieve your desired oatmeal consistency.
- Toppings are optional but add wonderful flavor and texture contrasts.
- To make this recipe vegan, use a plant-based whipped topping and ensure chocolate chips are dairy-free.