Best Pumpkin Oatmeal Recipes

PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
• Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
• Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

PUMPKIN-OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
• Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.

SLOW COOKER PUMPKIN OATMEAL

Steps:

• Spray a small slow cooker lightly with cooking spray.
• Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.
• Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.
• Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.

PUMPKIN OATMEAL

Steps:

• Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

PUMPKIN PIE OATMEAL

Steps:

• In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes., Remove from the heat; stir in sugar and vanilla. If desired, sprinkle with cranberries and pumpkin seeds; drizzle with additional milk.

PUMPKIN PIE OATMEAL

Steps:

• Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
• Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

QUICK PUMPKIN OATMEAL

Steps:

• Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl.
• Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.

HARVEST PUMPKIN-OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
• Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
• Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PUMPKIN OATMEAL

Steps:

• In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
• Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
• Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
• Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.

PUMPKIN SPICE OATMEAL

Steps:

• In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

PUMPKIN SPICE OATMEAL

Steps:

• Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
• Remove from heat; let oatmeal set 2 minutes before serving.

OATMEAL PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MOIST PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
• Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
• Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
• Spray muffin cups with spray realease.
• Fill muffin cups a little more than half full.
• Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
• Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

HEALTHY PUMPKIN-OATMEAL BAKE

Steps:

• For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
• Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
• For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
• Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
• Cool on a rack for 10 to 15 minutes. Serve warm.

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
• Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
• Bake in the preheated oven until light golden brown, 8 to 10 minutes.

PUMPKIN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F; lightly grease cookie sheet.
• Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla mix well. Add flour and mix well. Stir in nuts and raisins.
• Drop by tablespoon fulls.
• Bake 14-16 minutes. Let cool 2 minutes before removing from pan.

PUMPKIN SPICE OATMEAL

Steps:

• Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
• Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.