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5 from 5 votes

Pumpkin Oatmeal

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: BREAKFAST, gluten free, recipes, vegetarian, VIDEO
Cuisine: Breakfast
Calories: 216kcal
Author: Dani Spies


  • 1 cup dry rolled oats
  • 2 cups water
  • pinch of kosher salt
  • 1/2 cup pumpkin puree
  • 1/4 cup egg whites optional
  • 1 tablespoon raisins
  • 1 tablespoon real maple syrup
  • few dashes cinnamon + pumpkin pie spice
  • 1 tablespoon raisins
  • 1 tablespoon maple syrup


  • Combine rolled oats, water and salt in a small saucepan. Stir and bring up to a boil before reducing to a simmer and cooking for another 4-5 minutes or until the oats have absorbed the water and look nice and creamy.
  • Turn the heat to low and then stir in the pumpkin puree and slowly add the egg whites (if using). You want to be sure to go slowly and stir as you go so that the egg whites dont get too hot and end up scrambled. They should make your oatmeal super creamy.
  • Cook for another a couple more minutes and then stir in your raisins and male syrup. Once everything is heated through serve and enjoy!


*Note: I love topping this oatmeal with an extra drizzle of maple syrup, a few extra raisins and some walnuts.


Calories: 216kcal | Carbohydrates: 47g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 644mg | Fiber: 6g | Sugar: 16g | Vitamin A: 19065IU | Vitamin C: 5.1mg | Calcium: 69mg | Iron: 2.5mg