Maple Pumpkin Oatmeal with Walnuts and Raisins

A hot bowl of porridge is one of my favorite comfort foods for a cozy breakfast in the fall and winter. This creamy pumpkin oatmeal is lightly sweetened with pure maple syrup and warm spices, with crunchy walnuts and sweet raisins. It’s delicious, filling, flavorful, full of nourishing wholesome ingredients, and free of refined sugar.

You might also love these high altitude pumpkin recipes for pumpkin pecan muffins, pumpkin crumb coffee cake, and baked pumpkin spice donuts.

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Why You’ll Love This Recipe

Tastes Like Pumpkin Pie. With the creamy pumpkin, crunch of the walnuts, and all the warm spices, this pumpkin oatmeal tastes like a slice of pumpkin pie.

Wholesome Ingredients. With as much as I bake, I actually don’t eat too many sweets, and when I have a bowl of oatmeal, I prefer it on the less sweet side. This oatmeal makes a healthy, filling breakfast without any added refined sugar, as it gets plenty of sweetness from the raisins and a little pure maple syrup. My boys prefer their oatmeal with extra brown sugar and a drizzle of cream, and of course you can add whatever you like to yours if it’s not sweet enough for you.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Oats. You’ll need old-fashioned rolled oats, not quick oats or steel cut oats.
• Raisins. The raisins plump up in the oatmeal, adding texture and sweetness.
• Spices. A blend of cinnamon, cloves, nutmeg, allspice and ginger adds coziness and warmth.
• Water + Milk. I like to cook oatmeal in a combination of water and whole milk. You can use any type of milk or non dairy milk that you like.
• Pumpkin. You’ll need plain canned pumpkin to make pumpkin oatmeal, not pumpkin pie filling.
• Maple Syrup. Pure maple syrup (not artificially flavored high fructose corn syrup) adds flavor and sweetness.
• Vanilla + Maple Extracts. Flavor.
• Walnuts, Milk and/or Cream. For serving.

Instructions

• In a saucepan, combine the oats, raisins and spices. Add the water, milk, pumpkin, vanilla and maple extract.
• Cook the oatmeal over medium heat for about 5-10 minutes, stirring frequently, until thick and creamy.

• Spoon into bowls, and top with chopped walnuts and a little milk or cream. If you like your oatmeal sweeter, add an extra drizzle of pure maple syrup.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I use quick oats?

Quick oats are more processed, and don’t have as nice of a texture as old fashioned rolled oats. And steel cut oats take forever to cook, and require more liquid. I only use old fashioned rolled oats.

Can I use any kind of milk to cook the oats?

Whole milk makes the oats creamy and rich, but you can use any milk you like, including non-dairy options.

Where can I find maple extract?

I usually use the imitation maple extract that my local King Soopers carries, and it nicely enhances the flavor of the maple syrup, without adding any extra sugar. I’d also like to try this pure maple extract on Amazon.

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