Roasted Pumpkin Oatmeal Bowls

Roasting pumpkin until the edges caramelize is a classic American autumn move that turns humble squash into breakfast gold. These oatmeal bowls fold that sweet, spiced flesh into creamy oats with maple and crunchy pepitas.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 62g carbs
• 15g fat
• 3g fiber

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Ingredients

• 3 cups cubed fresh sugar pumpkin or pie pumpkin
• 2 Tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 cups old-fashioned rolled oats
• 3 cups whole milk
• 1 cup water
• 3 Tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 large, diced ripe pear
• 1/3 cup pepitas (pumpkin seeds)
• 1 Tbsp unsalted butter
• 1/2 cup Greek yogurt
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Toss the pumpkin cubes with olive oil, cinnamon, nutmeg, and salt until evenly coated, then spread in a single layer.
2. 2Roast the pumpkin for 22 to 28 minutes, flipping once halfway, until the edges are caramelized and the flesh is tender when pierced with a fork. Set aside a few golden cubes for topping.
3. 3While the pumpkin roasts, melt the butter in a small skillet over medium heat. Add the pepitas and toast, stirring often, until they smell nutty and turn a shade deeper, about 3 to 4 minutes. Transfer to a plate.
4. 4In a medium saucepan, combine the oats, milk, water, and remaining salt. Bring to a gentle simmer over medium heat, then reduce to medium-low.
5. 5Cook the oatmeal, stirring frequently, until thick and creamy, 8 to 10 minutes. Stir in maple syrup and vanilla during the last minute.
6. 6Fold most of the roasted pumpkin into the hot oatmeal, mashing a few pieces lightly so the bowl turns lightly orange and sweet. Keep cubes whole for texture.
7. 7Warm the diced pear briefly in the residual heat of the pumpkin pan or a small skillet for 1 to 2 minutes so it softens without collapsing.
8. 8Divide the oatmeal among four bowls. Top each with reserved roasted pumpkin, warm pear, toasted pepitas, a spoonful of Greek yogurt, and a scatter of fresh thyme.
9. 9Finish with an extra drizzle of maple if desired and serve immediately while the contrast of creamy oats and crisp seeds is still vivid.