Make this Pumpkin Pie Oatmeal for a cozy and delicious breakfast that feels like dessert! Just 5 ingredients and 15 minutes needed!
Friends, you are about to be shown a revolutionary way to eat porridge!
This pumpkin pie oatmeal is simple, yet delicious and comforting. It tastes like actual pumpkin pie but requires just 5 ingredients. And we all know there is nothing better than having dessert for breakfast, right?
- Pumpkin: Ideally, use a pumpkin that's in season. All types work well here.
- Pumpkin pie spice: Either store-bought or DIY.
- Rolled oats: They provide a chewy texture, plus fiber and healthy carbs!
- Coconut milk: Use light coconut milk for the best result. Or use another plant milk instead, such as soy milk.
- Sweetener of choice: We love honey or maple syrup, but you can use regular sugar instead.
- Protein powder: To make this meal complete and filling. Optional.
- Toppings: We love to top this pumpkin pie oatmeal with different nuts and seeds, as well as a caramelized banana.
How to make it
Start by simmering chopped pumpkin with coconut milk in a pot. Once soft, use a potato masher to mash the pumpkin until a pure is formed.
Then add pumpkin spice and oats, and continue cooking until the oats are soft.
Remove from the heat and add protein powder (optional), plus maple syrup or honey.
Serve into bowls, add some toppings of choice, and voilà. You are ready to go!
- Fridge: Let the oatmeal cool to room temperature. Transfer to a covered container and save in a fridge for 4-5 days.
- Freezer: Let the oatmeal cool to room temperature. Transfer to a covered container and save in a freezer for up to 6 months.
- Re-heat: In a microwave for 1-2 minutes, or on a stovetop for 5-10 minutes.
- Use rolled oats, instead of quick-cooking or steel-cut oats. They provide a chewier texture, which I think works great in this pumpkin pie oatmeal.
- Use canned pumpkin to make this recipe faster! If you don't have time to cook your own pumpkin, just skip that part and use a canned one instead.
- Add your favorite topping! Oatmeal is so much with some toppings, so be generous here!
More Breakfast Recipes with Oats
Golden Lemon Poppyseed Overnight Oats
Pumpkin Pie Oatmeal
- 1 ½ cup cubed pumpkin, peeled
- 1 cup rolled oats
- 1 cup coconut milk or any plant milk you like
- 1 ½ teaspoon pumpkin spice
- 1-2 tablespoon honey, maple syrup, or sweetener other of choice
- 1-2 tablespoon protein powder of choice (optional)
- 1 banana, pan-fried* (optional)
- A handful of walnuts (optional)
- 2 tablespoon hemp seeds (optional)
- Small handful of pumpkin seeds (optional)
- To a medium pot, add coconut milk and chopped pumpkin. Simmer over medium heat for 15-20 minutes or until the pumpkin is soft.
- Use a potato masher to carefully mash the pumpkin in the coconut milk, until a pure is formed.
- Then add pumpkin spice and oats. Continue cooking for about 5-10 minutes or until the oats are cooked. Add a few splashes of milk if needed.
- Remove from heat. Add honey and protein powder and mix well (optional).
- Serve in a bowl and add toppings of choice. We went with pan-fried banana, walnuts, pumpkin seeds, and hemp seeds (all optional).
- Store in a covered container in the fridge for up to 4 days or freeze for 1 month.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
This was so delicious!
Can you use canned pumpkin?
Tom Gibbons says
How many calories?
Hi Tom! One serving has 271 calories. I've calculated it with 1 tbsp of honey and without the optional ingredients. The recipe makes two servings. Hope that helps!
What do you do with the butternut squash in your headline photo?
Hi Jade, the pumpkin needs to be cut into cubes, then simmered with milk to soften it, before mashing it into a puree. This is if you don't have pumpkin puree on hand. In case you do have a can of pumpkin puree, you can add a few tablespoons of that and skip step 1 and 2, and add everything into a pot instead. Hope that helps!