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Pumpkin Irish Oatmeal
Calling all lovers of pumpkin and oatmeal: this recipe is for you. Gorgeous pumpkin bakes down into a spiced, nutrient-rich glaze that pairs perfectly with the nutty flavor of toasted oats.
2 tablespoons canola oil, divided
1 1/2 cups steel cut oats
1 cup pumpkin puree
2 tablespoons date puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups skim milk
2 1/2 cups warm water
1 teaspoon vanilla
1/8 teaspoon salt
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Pumpkin Irish Oatmeal

Pumpkin Irish Oatmeal

Pumpkin Irish Oatmeal
Three Stars Guiding Stars
  • Servings:4 servings (451 g)
  • Prep Time:10 minutes
  • Cook Time:45 minutes
1. Heat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of the oil over medium-high heat in an oven-proof lidded pan. Stir in the oats and fry them, stirring frequently until they smell toasted.
2. Push the oats to the side and add remaining oil. Add in the pumpkin. Fry it in the oil, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree until the color darkens slightly and the raw smell disappears.
3. Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Stir and allow oatmeal to sit for a few minutes to thicken and cool before serving.