Roasted Pumpkin Oatmeal Bowls

Roasting caramelizes sugar pumpkin until the edges turn sweet and tender, a simple technique that elevates everyday oats. Folded into a warm bowl with cinnamon, nutmeg, and toasted seeds, this American breakfast tastes like early fall.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 312 cal
• 9g protein
• 52g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 2 cups rolled oats
• 3 cups water
• 1 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pumpkin seeds
• 8 fresh sage leaves
• 2 tbsp maple syrup

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment. Halve the pumpkin, scoop out seeds and strings, then cut the flesh into 1-inch cubes, leaving the skin on for easier roasting if desired.
2. 2Toss the pumpkin cubes with olive oil, half the cinnamon, thyme, salt, and black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. 3Roast for 25 to 30 minutes, flipping once halfway, until the edges are caramelized and the flesh is fork-tender and lightly golden.
4. 4While the pumpkin roasts, bring the water and salt to a boil in a medium saucepan over medium-high heat. Stir in the rolled oats, reduce heat to medium-low, and simmer gently for 5 minutes, stirring occasionally.
5. 5Pour in the almond milk and remaining cinnamon plus nutmeg. Continue cooking 3 to 4 more minutes until the oatmeal is creamy and thickened to a soft porridge consistency.
6. 6Remove the roasted pumpkin from the oven. If the skin is still attached, slip it off and roughly mash half the cubes with a fork, leaving the rest in chunks for texture.
7. 7Fold the mashed pumpkin into the oatmeal along with most of the sage leaves (torn) and a light drizzle of maple syrup. Taste and adjust salt if needed.
8. 8Divide the warm oatmeal among four bowls. Top each with remaining pumpkin chunks, toasted pumpkin seeds, and the last sage leaves. Serve immediately while steaming hot.