Pumpkin Oatmeal with Diced Apple and Maple Pecans
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Oatmeal and pumpkin are two of the greatest things about fall – and this recipe uses both of them! This pumpkin oatmeal recipe is easy and quick – you can whip it up in the time it takes your coffee to brew!
This pumpkin oatmeal is one of my favorite cozy breakfasts, especially once the mornings turn cold. It’s full of warm pumpkin pie flavor, with soft, tender bites of apple and a sweet, crunchy maple pecan crumble on top that adds the best texture. Every spoonful feels comforting and satisfying, without being heavy.
I love how this porridge comes together with just a few ingredients. Rolled oats form a hearty base, pumpkin purée brings richness and that classic fall flavor, and pumpkin pie spice adds warmth and depth. As the oatmeal cooks, the apples soften just enough to stay juicy and distinct, rather than melting away.
It tastes remarkably like pumpkin pie in breakfast form and is a great way to use up leftover pumpkin purée. This is the kind of breakfast that makes slow mornings feel extra cozy—and one I look forward to making again and again.
What is the secret to the best oatmeal?
Good oatmeal is truly a revelation. No mushy bowls of oatmeal around here! Have a look at these quick tips for making delicious oatmeal, every time:
- Use the right oats: The best oatmeal happens when the oats maintain their texture. Old-fashioned rolled oats hold their shape, providing a satisfying bite. If you prefer a heartier oatmeal, avoid quick oats.
- Balance the liquids: A combination of water and milk can make for a creamy yet not too dense consistency. This recipe uses pumpkin puree to moisten without becoming mushy.
- Remember to salt: A pinch of salt enhances the flavor. Its a subtle addition but it changes the game.
- Add flavor early: Add any spice powder or flavorings early on so the oats can soak up the flavor.
Recipe FAQs
Can I use quick oats?
You can. This recipe calls for old-fashioned oats, also referred to as rolled oats, as they provide the best texture. If you decide to use another type of oats, like quick oats to save time or steel-cut oats, be sure to check the cooking instructions on the label and adjust the cooking time accordingly.
Can you store cooked oatmeal in the refrigerator?
While oatmeal is best when it’s warm and freshly cooked, you can store it in the fridge. Let the cooked oatmeal cool to room temperature, then put it in an airtight container and refrigerate for 3-4 days. Add a splash of liquid when reheating.
Pumpkin Oatmeal with Diced Apple and Maple Pecans
Ingredients
Maple Pecans
- ¼ cup pecans
- 1 tablespoon maple syrup
- ½ teaspoon butter
- 1 pinch sea salt
Pumpkin Oatmeal
- 2 cups water
- 1 cup old-fashioned rolled oats
- 1 small apple (diced)
- ½ cup pureed pumpkin
- 1 teaspoon pumpkin pie spice
Instructions
Maple Pecans
- Mix the pecans, maple syrup, butter, and salt in a small frying pan over medium-high heat. When the maple syrup starts to boil stir the pan until it is dry.¼ cup pecans, 1 tablespoon maple syrup, ½ teaspoon butter, 1 pinch sea salt
- Transfer the maple pecans to a piece of parchment paper and let them cool.
Pumpkin Oatmeal
- Add the water, oats, and diced apple to a small pot over medium-high heat. Bring the pot to a boil then reduce the heat to low and simmer for 5 minutes, stirring a few times.1 cup old-fashioned rolled oats, 1 small apple, ½ cup pureed pumpkin, 1 teaspoon pumpkin pie spice, 2 cups water
- Add the pumpkin and pumpkin pie spice and stir it into the oatmeal.
- Serve the pumpkin oatmeal topped with the maple pecans.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More oatmeal recipes
For more inspiration, check out all of my breakfast recipes!
Wow, and I thought oatmeal was boring! I can’t wait to try this, it takes oatmeal to a totally different level. That may be breakfast tomorrow?. By the way, one of your brussels sprouts recipes was at Christmas dinner.
That’s so awesome to hear! Happy new year!!
This looks so delish, but I’m not a fan of pumpkin (I know, gasp!) Do you think I could use sweet potato as a comparable substitute? Thanks!
Gasp is right! 🙂
I haven’t tried it with sweet potato, but it’s definitely worth a shot. I honestly find them quite similar so I bet it would totally work!
Oh. My. Goodness. This is the breakfast of my DREAMS!! So autumn-y and cozy. I love it!! 😀
Thanks, Sarah!!
You should make it happen! 🙂
Ha ha I love it!! Thanks for the pin!!
Thanks, Kristi!
It really is perfect for those chilly mornings where you need something warm and sweet to take the chill off. 🙂
Love that I’m not alone on the whole mushy oatmeal thing! Usually when I say that I get looked at like I’m crazy lol 🙂
It definitely is! It warmed me right up. 🙂
This looks absolutely DIVINE, Kristen! I just posted a recipe for baked pumpkin spice oatmeal and was going to do an adaptation of it into a simple bowl, but you beat me to it! I love all that runny maple syrup, pecans, and gorgeous orange color that’s so quintessentially fall! Pinned!
Great minds think alike! I’ve never thought of baking oatmeal before … I’m going to check out your recipe!
I love it when oatmeal season comes round again – no more cold cereal for me 😉 this looks yummy, love that nutty topping!
Thanks, Becca! It is great to switch around the ol’ breakfast routine, isn’t is? 🙂
I could too! Here’s to breakfast that’ll coax us out of bed on chilly fall mornings. 🙂
Ha ha I hope you can forgive me! At least I like THIS oatmeal. 😉
A baked version sounds delicious. You should totally do it!