Good morning! Who’s ready for breakfast?

I don’t care if loving pumpkin makes me “basic” or not—it’s delicious and nutritious. Packed with fiber, antioxidants vitamin A and vitamin C, plus potassium, it’s a gosh-darn seasonal superfood. I know I’ve posted about pumpkin oatmeal on here about a zillion times, but I thought it was high time I posted my go-to recipe. I like to add egg whites to this, but that’s totally optional. Topped with a little peanut butter, pumpkin seeds, and a tiny drizzle of maple syrup, it’s the perfect fall breakfast. Enjoy!

pumpkin oatmeal with PB


I usually use rolled oats because I find them more versatile, but feel free to use instant or steel cut—just note that the cooking times will vary (and steel-cut is tricky, though not impossible, in the microwave). Most packages of rolled and instant list 1/2 a cup as a serving (1/4 cup for steel cut), but I prefer to use 1/3 cup (3 tablespoons if you were using steel cut), as it’s closer to the one-ounce USDA serving and leaves a little extra room for a tablespoon of ground flax for an extra boost of fiber and omega-3 fatty acids. I am all about variety, so I’d say that more flavors, more texture, and more nutrients for the same number of calories is a win-win situation.

Basic Pumpkin Oatmeal


  • ⅓ cup rolled oats
  • ½ teaspoon Pumpkin Pie Spice
  • 1 tablespoon ground flax
  • ¼ cup pumpkin puree
  • ¼ cup liquid egg whites or 1 egg (optional)
  • 2/3-1 cup water

On the stovetop

  1. Bring water to a boil. Lower heat and add the oats, spices, flax, and pumpkin.
  2. Cook until liquid is almost fully absorbed.
  3. If using, add egg white or egg and stir in vigorously until mixture begins to look fluffy (about 2 minutes). Cover pot and let sit 5 minutes before serving.

In the microwave

  1. In a microwave-safe bowl, mix egg/whites, water, oats, spices, flax, and pumpkin.
  2. Microwave on high in 30-second intervals until cooked through, stirring between to prevent clumping.

What’s your favorite breakfast lately? 




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