This simple recipe for Pumpkin Porridge (Stovetop Oatmeal) is certain to become a family favourite. With a bowl of this warm, comforting porridge, you will enjoy the flavours of pumpkin pie in a healthy breakfast, which will sustain you throughout the morning. And importantly, it is so quickly and easily made that it’s suitable for busy weekdays.
Why you’ll love this recipe:
This is an easy recipe that is the epitome of fall/autumn. We use old-fashioned rolled oats to make the Pumpkin Porridge. They are a complex carbohydrate, providing healthy dietary fibre.
The rolled oats, pumpkin puree and spices are gently sweetened with maple syrup and simmered with milk until creamy and tender.
You will love this Pumpkin Porridge (Stovetop Oatmeal) because:
- It is quickly and easily made from simple ingredients. You can have a bowl on the table in 10 minutes.
- This nourishing breakfast is a great way to start the day. The old-fashioned rolled oats provide a gradual release of energy, leaving you satisfied for longer than a simple carbohydrate.
- Warm and comforting, you will enjoy the aromatic, spiced flavours that we associate with autumn/fall.
- The porridge is refined sugar-free. We use a small amount of pure maple syrup to gently sweeten it.
- For a dairy-free or vegan breakfast, you can use the milk of your choice.
- There is also a gluten-free option by using the appropriate rolled oats.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled oats – we use old-fashioned rolled oats for this recipe.
Milk – use the milk of your choice, be it dairy or an alternative.
Pumpkin puree – I use Homemade Pumpkin Puree. It is so easy to make and really does taste better than the commercial varieties. However, when time is short, you can certainly use the canned puree. Just be sure to not use pumpkin pie filling, as this may be sweetened and flavoured.
Maple syrup – we use a small amount of pure maple syrup to sweeten the porridge. You could use honey if you prefer.
Salt – a small amount of coarse sea salt boosts the flavours in the porridge.
Vanilla extract – for the best flavour, use vanilla which is naturally extracted from the vanilla bean and not artificially flavoured.
Pumpkin spice mix – we use a homemade flavoursome blend that contains just 4 ingredients. If you make your own spice mix, you can adjust it to suit your taste. Alternatively, ground cinnamon is a great substitute.
Orange zest – the zest from a fresh orange adds a bright note and is the ideal companion to the pumpkin and the spice.
How To Make Pumpkin Porridge (Stovetop Oatmeal):
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add ingredients to a small saucepan:
Add all the ingredients to a saucepan.
2 – Stir well:
Stir well to ensure all ingredients are well combined.
3 – Cook the porridge:
Place the saucepan over a medium-low heat and bring to a simmer. Simmer gently for 4-5 minutes, stirring regularly to ensure the oats don’t stick to the bottom of the saucepan.
4 – Serve:
Serve immediately with the toppings of your choice.
Tips for success and FAQs:
For the best result, always ensure that your ingredients are of good quality. If you haven’t used rolled oats for a while, check that they are in date, as they can become rancid.
We prefer to cook the Pumpkin Porridge on the stovetop as you will get a creamier result. However, you can cook it in a microwave if you prefer. To microwave, place all the ingredients in a suitable bowl, stir well to combine, and heat at 30 second intervals, stirring each time. Repeat as necessary until the porridge just comes to the boil and is cooked. Depending on the power of your microwave, it will take about 2 minutes. Carefully remove the hot porridge from the microwave, stir well and serve.
Whilst the porridge is at is best when freshly cooked, if you do have some leftover, you can store it in an airtight container in the fridge for up to 3 days. It will thicken on standing, so to reheat on the stovetop or in the microwave you will need to add some extra milk.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Variations and substitutions:
Milk – use your choice of milk, whether dairy or an alternative.
Maple syrup – you could also use honey. Mix it with the pumpkin puree so it blends well.
Chocolate chips – sprinkle a few on the top as you serve the porridge. They are delicious with the autumn/fall flavours of pumpkin.
Serving suggestions:
Enjoy the Pumpkin Porridge as it is, or add toppings to suit your taste. But don’t just restrict it to breakfast. It is so delicious you may enjoy a bowl for dessert. Or enjoy it as an energy booster; it is ideal for the family before sports matches.
For this recipe, I sometimes use a topping of plain yoghurt or coconut yoghurt to keep the oats vegan, along with some toasted pumpkin seeds to keep it nut-free.
You could also try:
- A shaving of dark chocolate.
- Chopped walnuts, almonds, or pecans – the nuts add great texture.
- You could also add a light dusting of fine orange zest to enhance the flavours.
This nutritious, delicious Pumpkin Porridge is quickly and easily made and is a great way to start the day. Smooth, creamy, and flavoursome, it is a healthy breakfast to sustain you throughout the morning. It is certain to become a family favourite.
Alex xx
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Pumpkin Porridge (Stovetop Oatmeal)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Porridge:
- 1 cup (80 g) old fashioned rolled oats
- 1 ¾ cups (440 ml) milk – I use almond or oat See Note 1
- 1 ½ tablespoon maple syrup See Note 2
- ½ cup pumpkin puree See Note 3
- ½ teaspoon vanilla extract
- ¼ teaspoon coarse sea salt
- 1 teaspoon pumpkin spice – or ground cinnamon See Note 4
- ½ teaspoon orange zest
Toppings (optional):
- Greek or coconut yoghurt
Instructions
- Add all ingredients to a small saucepan. Stir well to mix through the pumpkin puree evenly.
- Over a medium low heat, bring the mixture to a simmer. Gently simmer for 4-5 minutes, or until the oats have thickened and are cooked through. Stir regularly to ensure the oats don’t stick to the bottom of the saucepan.
- Serve immediately with toppings of your choice and additional milk if the mixture is too thick.
Notes
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Pumpkin Puree: not pumpkin pie filling. Use storebought, or try my easy Homemade Pumpkin Puree.
- Pumpkin Spice: you could also use ground cinnamon. I use my Homemade Pumpkin Spice.
- Toppings: the toppings are optional (and are not included in the nutritional information). Use toppings of your liking – see suggestions above.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Anne
Wonderful recipe! I made using your homemade pumpkin puree and it was just the more comforting, delicious way to start the day.
Alexandra Cook
I am so pleased to hear that you enjoyed this recipe, Anne!
I appreciate you taking the time to let me know. Alex xo
Faye T.
This is the perfect fall breakfast. Easy to make and lovely and comforting. Delicious!
Alexandra Cook
Hi Faye,
I am so glad you enjoyed this recipe – it is such a delicious way of enjoying pumpkin, isn’t it? 🙂 Thanks so much for letting me know! Alex xo