Pumpkin breakfast oats
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Pumpkin and cinnamon turn everyday oats into a warm, mild breakfast.
North American · breakfast · easy
Servings: 2
Prep: 5 min
Cook: 10 min
Total: 15 min (estimate)
Estimated cost: USD 3 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 cup certified gluten-free rolled oats (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups pasteurized milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup water
- 1/2 cup plain canned pumpkin (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup
Cooking instructions
- Combine the certified gluten-free rolled oats, pasteurized milk and water in a saucepan and bring to a gentle simmer.
- Stir in the plain canned pumpkin and ground cinnamon. Cook on low for 7–8 minutes, stirring along the bottom until creamy.
- Remove from heat and stir in the pure maple syrup.
- Let stand for 1 minute, then spoon into two bowls. Keep the pot at a gentle simmer to prevent scorching.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.