Oatmeal with Pumpkin in Milk
Bright, healthy, and perfect for breakfast for the whole family! Oatmeal with pumpkin in milk shows how one ingredient can transform your menu. Unlike the more traditional pumpkin rice porridge, oatmeal cooks much faster but turns out just as delicious.
Updated : 21 August, 2025
Easy
About 10 min.
Ingredients
5 tablespoon
Oat flakes
500 milliliters
Milk
200 grams
Pumpkin
1 tablespoon
Butter
1 tablespoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any kind of oats – quick-cooking or old-fashioned. The only difference will be the cooking time. For the liquid, you can use milk, water, or a mix of both. The pumpkin weight is given after peeling.
Step 2
Peel the pumpkin, remove the seeds, and cut the flesh into cubes. The size of the cubes will affect the result: small ones will soften completely, large ones will keep their shape.
Step 3
Place a saucepan with a thick bottom over low heat (important so the porridge doesn’t burn). Add the pumpkin, sugar, and salt. Lightly sauté, stirring, until the sugar melts and the pumpkin caramelizes slightly.
Step 4
Then pour in water (or milk if you are cooking only with it). Bring to a boil, reduce the heat, cover with a lid, and cook the pumpkin for 5-8 minutes until soft, depending on the size and variety. The cubes should break easily with a spoon.
Step 5
Once softened, pour in the milk. Bring to a boil again, add the oats, stir, and reduce the heat to low.
Step 6
Cook the porridge uncovered, stirring, for the time indicated on the oat package. Adjust the thickness with milk: if it’s too thick, add more; if too thin, simmer longer. At the end, stir in a piece of butter. Turn off the heat, cover, and let it rest for 5 minutes.
Step 7
Serve the porridge warm. Enjoy!