Easy-to-make Pumpkin Oatmeal – Low calorie breakfast Recipes

For a delicious and nutritious breakfast, try PUMPKIN OATMEAL! This easy recipe can be made with water and oats, but you can also add applesauce, syrup, or dried fruit to make it more appealing to children. In the morning, heat the oats in the microwave, and enjoy!  If you’re serving it as an afternoon snack, try adding whipped topping or maple syrup to it, too!

Pumpkin Oatmeal Recipes

Pumpkin Oatmeal
Baked pumpkin oatmeal: a slice of warmth and comfort on your plate
Easy-To-Make Pumpkin Oatmeal - Low Calorie Breakfast Recipes 1

Pumpkin Oatmeal by Air Fryer

For a healthy and filling breakfast, try making pumpkin oatmeal. This recipe is very versatile. The sweetness of pumpkin can be substituted with maple syrup or honey, and the texture will remain creamy and fluffy for hours. You can also make it gluten-free if you prefer. This pumpkin oatmeal is also a good choice for breakfast and can be eaten for lunch or dinner, and it's good to keep in the fridge for up to four days.
5 from 1 vote
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Course: Breakfast
Diet: Gluten Free, Low Calorie
Keyword: breakfast oats, oatmeal
CookingStyle: Air Fryer Cooking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 89kcal
Author: James Anderson
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  • In your air fryer's pan, mix water with oats, pumpkin puree, pumpkin spice and stevia, stir, cover and cook at 360°f for 20 minutes
  • Divide into bowls and serve for breakfast.



You can use any type of sugar for your pumpkin oatmeal. It can be made gluten-free by using a low-fat milk. To make it more healthy, add hemp seeds, ground flaxseed, or other healthy seeds. Alternatively, you can eat it plain, or serve it with a cup of almond milk. A few spoons of this delicious recipe will give you a boost of fiber and protein.
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Serving: 1serving | Calories: 89kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 66mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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Alternative Preparation Method: Baked Pumpkin Oatmeal

Pumpkin Oatmeal
A dollop of whipped cream takes baked pumpkin oatmeal to the next level


  • 2 cups old-fashioned oats
  • 1 1/2 cups milk (dairy or non-dairy)
  • 1 cup canned pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Chopped nuts, for topping (optional)


  • Preheat your oven to 350°F (175°C) and grease a baking dish (8×8 inches or a similar size) with butter or cooking spray.
  • In a mixing bowl, combine the old-fashioned oats, ground cinnamon, ground nutmeg, and a pinch of salt. Mix them together and set aside.
  • In another bowl, whisk together the canned pumpkin puree, pure maple syrup, eggs, milk, and vanilla extract until well combined.
  • Pour the wet mixture into the bowl with the dry ingredients. Stir thoroughly to ensure all the oats are coated.
  • Transfer the mixture to the greased baking dish and spread it evenly.
  • If desired, sprinkle some chopped nuts on top for a crunchy contrast.
  • Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the center is set, and the edges turn golden brown.
  • Once baked, remove from the oven and allow it to cool for a few minutes before serving.

Tips for making Pumpkin Oatmeal

Pumpkin Oatmeal
A drizzle of maple syrup adds a touch of sweetness to your morning delight

Cooking Tips

  • For the creamiest Baked Pumpkin Oatmeal, use old-fashioned oats. Avoid quick-cooking oats, as they can become too mushy.
  • Be patient when mixing the wet and dry ingredients. A thorough mix ensures that every oat is coated and evenly baked.
  • Don’t skip the salt; it enhances the overall flavor and balances the sweetness of the maple syrup and pumpkin.
  • Monitor the baking time closely. Overbaking can result in dry oatmeal, so aim for a slightly gooey center when you remove it from the oven.
  • Let the dish cool for a few minutes after baking. It allows the flavors to settle and makes serving easier.

Serving Suggestions

Pumpkin Oatmeal
Start your day with a slice of warm and delicious baked pumpkin oatmeal
  • Whipped Cream: Top your serving with a dollop of freshly whipped cream for a touch of decadence.
  • Maple Syrup Drizzle: Enhance the sweetness with a drizzle of pure maple syrup over the baked oatmeal.
  • Fresh Berries: A handful of fresh berries like raspberries or blueberries add a burst of color and fruity freshness.
  • A Scoop of Ice Cream: Surprise your taste buds by serving a warm slice with a scoop of vanilla ice cream for a dessert-like twist.
  • Hot Coffee or Chai Tea: Pair it with a steaming cup of coffee or a spiced chai tea to create a comforting breakfast experience.

FAQs about Pumpkin Oatmeal

 Pumpkin Oatmeal
Serve baked pumpkin oatmeal with a steaming cup of your favorite coffee
  • Can I prepare Baked Pumpkin Oatmeal in advance? Absolutely! Baked Pumpkin Oatmeal can be made ahead of time and stored in the refrigerator. When ready to enjoy, reheat in the microwave or oven with a splash of milk to restore its creaminess.
  • Can I use fresh pumpkin instead of canned pumpkin puree? Yes, fresh pumpkin can be used, but make sure it’s cooked and pureed before mixing it into the recipe.
  • Can I substitute the eggs for a vegan option? Certainly. You can use flax eggs or a commercial egg replacer for a vegan version of this dish.
  • How should I store leftover Baked Pumpkin Oatmeal? Store any remaining oatmeal in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk before serving to regain its creamy texture.
  • Is it possible to freeze Baked Pumpkin Oatmeal? Yes, you can freeze individual portions in airtight containers. When you’re ready to enjoy it, thaw in the refrigerator and reheat in the oven or microwave.
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Savor the flavors of Baked Pumpkin Oatmeal, a nutritious and comforting breakfast. Share the recipe, spread the love, and subscribe for more culinary delights!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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