Pumpkin Oatmeal

Like the rest of the northeast, I’m in a pumpkin thrall when fall finally rolls around. Pumpkin lattes are too sweet for me and I’m not a daily pastry eater, so my favorite way to get my pumpkin fix is this oatmeal.

If you’ve never made oatmeal in a large batch, try it! This morning I was wondering how instant oatmeal even exists when one can invest just 5 minutes of prep to make delicious, healthy oats for the whole week.


This recipe makes 4 large servings or 5-7 small servings (perfect for the work week). Vary the salt, sugar, and spices to your taste. I love spices so I am heavy handed.

Recipe: Pumpkin Oatmeal


  • 1 cup regular (not quick) oats
  • 2 cups water
  • 1/4 tsp salt
  • 1/2 cup golden raisins
  • 1/2 can pumpkin puree
  • 2 tbsp. brown sugar (you could substitute maple syrup)
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon (note – you could substitute all 3 spices with pumpkin pie spice)


  1. Bring water and salt to a boil.
  2. Add the oats and raisins and simmer for 5 minutes or until most of the water is absorbed by the oats.
  3. Stir in the pumpkin puree, sugar, and spices and cook, stirring once or twice, or 5 more minutes or until the consistency is to your liking.
  4. To reheat, if refrigerating: Place one serving in a bowl and break it up with a spoon. Stir in a few tablespoons of half and half, milk, or water. Microwave for 1.5 minutes, pausing once to stir.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4-7


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