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Breakfast recipe · from the recipe book

Pumpkin Spice Oat Milk Porridge with Pepitas

Silky stovetop oats simmered in homemade oat milk with pumpkin, warm spices and maple, finished with tangy yogurt and crunchy toasted pumpkin seeds.

Pumpkin Spice Oat Milk Porridge with Pepitas

Ingredients

  • 3 cups240 gOld-fashioned rolled oatsdivided: 40 g for the oat milk, 200 g for the porridge
  • 3¾ cups900 gWater
  • 1 cup245 gPumpkin puree, canned
  • 2 tbsp40 gMaple syrupdivided: three quarters in the porridge, one quarter for drizzling
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Make the oat milk first: blend the 40 g portion of oats with the water on high for about 1 minute until smooth and milky. Pantry oat milk isn't available, so this homemade version stands in.
  2. Toast the pumpkin seeds in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until they puff and smell nutty. Tip them into a small bowl and set aside.
  3. In the same pot, stir together the oat milk, the remaining 200 g of oats, the pumpkin puree, cinnamon, ground ginger, nutmeg, cloves and salt.
  4. Bring to a gentle simmer over medium heat, then lower the heat and cook, stirring often, for 6 to 8 minutes until the oats are tender and creamy.
  5. Take the pot off the heat and stir in the vanilla and three quarters of the maple syrup. Let stand 2 minutes to thicken; loosen with a splash of water if you like it thinner.
  6. Spoon the porridge into four bowls. Top each with a dollop of the Greek yogurt, a scatter of the toasted pumpkin seeds and a drizzle of the remaining quarter of the maple syrup.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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