Thick and creamy pumpkin oatmeal – a super healthy breakfast recipe that tastes like homemade pumpkin pie!
Healthy Pumpkin Oatmeal
This classic pumpkin breakfast recipe needs just 5 ingredients.
Plus it’s packed with wholesome nutrition and will keep you full for hours!
The quick recipe serves one, or it’s also easy to scale up if you want to feed an entire family or meal prep on Sunday for the week.
Also try this popular Pumpkin Banana Bread
Pumpkin Pie Oatmeal Add-In Ideas
Pecans
Almonds
Hemp Seeds
Chia Seeds
Shredded Coconut
Mini Chocolate Chips
Melted Almond Butter
Crushed Walnuts
Cinnamon
Or stir in some flaxseeds, raisins, cranberries, pineapple, banana, protein powder, crumbled keto muffins, coconut milk, shredded carrot, blueberries, diced apple…
There are so many delicious options you can add to the base oatmeal recipe, proving healthy eating definitely does NOT need to be boring!
The pumpkin oatmeal can be vegan, gluten free, dairy free, soy free, and nut free.
My favorite way to eat it is with almond or coconut butter melted into the hot oatmeal and crushed pecans or walnuts sprinkled on top.
I also know a lot of readers who like to add a scoop of healthy Banana Ice Cream on top of their pumpkin oats.
If you can’t find canned pumpkin, you can also use mashed sweet potato, roasted pumpkin, butternut squash, or kabocha squash.
Leftover canned pumpkin? Make Crustless Pumpkin Pie!
The secret to the best pumpkin oats
The trick with these is to add more milk than most other oatmeal recipes, which makes the oatmeal 10x creamier.
And you can make it in the slow cooker, microwave, or on the stovetop – whichever cooking method you prefer.
For overnight pumpkin oatmeal, make the recipe and refrigerate the night before. You can eat them cold or reheat the oats in the morning.
You can also swap rolled oats for steel cut oats if you prefer their chewier texture: simply scale the amount of oats in the recipe back to 1/4 cup and keep everything else the same.
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(Above – Watch the video of how to make pumpkin oatmeal)
Pumpkin Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1 cup milk of choice
- 1/3 cup pumpkin puree or pie filling or mashed sweet potato
- 1/2 tsp pumpkin pie spice or sub cinnamon
- scant 1/4 tsp salt
- 2-3 tbsp sweetener of choice or as desired
- optional 2 tbsp almond or coconut butter
- optional 1/4 tsp pure vanilla extract
- toppings of choice – crushed walnuts or pecans raisins, sliced banana, extra milk of choice, coconut milk, or nondairy creamer for the top, etc.
Instructions
- Bring all ingredients except vanilla to a boil. Stir until thick. Turn off heat, and add vanilla if using. Eat hot or cold. If you’d prefer, you can also make the recipe in the microwave or slow cooker instead of on the stovetop. For a crockpot version, I’d recommend quadrupling the recipe and cooking on high 3 hours.View Nutrition Facts
Video
Notes
More Healthy Fall Recipes:
How To Cook Sweet Potatoes – The Better Way
Vegan Chocolate Peanut Butter Bread
(Recipe from my breakfast ebook)
Oh my–looks incredible! I recently made your ‘Impossible Pumpkin Pie’ recipe, and added my own twist on it, so this is a welcome addition to add to my ever-growing list of to-make/try recipes! And perfect for this gorgeous day. Just wish I had found this earlier for a scrumptious breakfast–guess I definitely will have to make this for tomorrow morning……Mmmm!
Love what you stand for and what you do……don’t ever stop!
I’ll be on the look-out for more delectable foods to try 🙂
❤?
They look delicious!!! Yes please more breakfast ideas, thank you.
Thank you for doing another oatmeal recipe! Your oatmeal is the best. I just made your banana oatmeal for breakfast this morning. One question: do you add the almond butter or coconut butter to the pumpkin oatmeal along with the other ingredients or use it as a topping?
I normally add it before cooking, and that way you don’t have to melt it separately. But if you’re wanting it to *look* pretty, adding it as a topping is fine too 🙂
In the blog you say you can swap rolled oats for the steel cut oats, cut back to 1/4c leave eerything else the same, but in the recipe itself you list rolled oats. Which oats did you mean in the recipe itself – the rolled or the steel cut?
The recipe calls for rolled oats. If you want to use steel cut oats, just use 1/4 cup instead of the 1/3 cup rolled.
I’d like to try this in a crock pot overnight on low. should I increase the liquid?
We’ve not tried this one on low overnight so unfortunately can’t say for sure how much liquid to use. If you experiment, be sure to report back for the rest of us!
Jason
I just made this for breakfast this morning! Super easy and quick to make, and was a tasty alternative to my current breakfast oatmeal. I made mine with unsweetened Califa coconut almond milk and shaved off sugar and calories there and omitted the nut butter. Very satisfying and filling. Another hit!! Thank you Katie!
W
Fantastic! My kids and I loved it. A great way to get a good dose of veggies for breakfast
When you say it can be microwaved, do you have any details? Times?
Hi, time will depend greatly on your microwave’s wattage, so just cook until it starts to get thick. Maybe start by cooking 3 minutes, stir, then do 1-minute increments. (If you’re making it the night before, stop cooking when it still looks like soup, as it will thicken overnight in the fridge.)
Jason
Made this for my dinner tonight (is that weird?) using oat milk and maple syrup so it was plant based vegan. So delicious! It’s like pumpkin pie in a bowl. I will definitely make this again. Thanks so much for the recipe!
That sounds like the best dinner ever!
Not weird.
Made this today and it is a great BIG HIT!! We all loved it and it is now on our Fall morning breakfast menu. 🙂