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  • ร—
    Home ยป Recipes ยป Vegan Recipes

    Published: Nov 18, 2020 ยท Modified: Mar 8, 2024 by Petra ยท This post may contain affiliate links.

    Pumpkin Pie Oatmeal

    Jump to Recipe Print Recipe

    Make this Pumpkin Pie Oatmeal for a cozy and delicious breakfast that feels like dessert! Just 5 ingredients and 15 minutes needed!

    A white bowl filled with pumpkin pie oatmeal, topped with walnuts and seeds

    Friends, you are about to be shown a revolutionary way to eat porridge!

    This pumpkin pie oatmeal is simple, yet delicious and comforting. It has all of the best flavors of my pumpkin pie without evaporated milk but requires just 5 ingredients. And we all know there is nothing better than having dessert for breakfast, right?

    For more breakfast recipes, check out my Baked Oatmeal without Eggs, Overnight Oats without Chia Seeds, and Banana Oat Pancakes.

    Jump to:
    • Ingredients
    • How to make it
    • Storage Tips
    • Expert Tips
    • More Breakfast Recipes with Oats
    • ๐Ÿ“– Recipe

    Ingredients

    • 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 also use granulated sugar or my brown sugar syrup for boba 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.
    Gathered ingredients for pumpkin pie oatmeal recipe

    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.

    Stirring oatmeal with a wooden spoon, in a stainless steel pot

    Remove from the heat and add protein powder (optional), plus maple syrup or honey.

    Serve in bowls, add some toppings of choice, and voilà. You are ready to go!

    A stainless steel pot, filled with oatmeal

    Storage Tips

    • 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.

    Expert Tips

    • 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!
    Two white bowls filled with pumpkin pie oatmeal, topped with walnuts and seeds

    More Breakfast Recipes with Oats

    Applesauce Overnight Oats

    Golden Overnight Oats with Lemon and Poppy Seeds

    Pumpkin Pie Oatmeal

    Vegan Baked Oatmeal

    Air Fryer Granola

    ๐Ÿ“– Recipe

    Pumpkin Pie Oatmeal

    Make this Pumpkin Pie Oatmeal for a cozy and delicious breakfast that feels like dessert! Just 5 ingredients and 15 minutes needed!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Gluten-free, Vegan
    Prep Time: 25 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 2
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Stovetop

    Ingredients

    • 1 ยฝ 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)
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • 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.

    Notes

    To pan-fry bananas, simply heat 1 tablespoon of oil (we use coconut oil) on a skillet. Slice the bananas in the middle and let them fry for 3-4 minutes on each side. Optional to sprinkle some brown/coconut sugar on each side before frying to allow caramelization.
     
    *Nutrition information is a rough estimate calculated without optional ingredients. 
     
    *Read the blog post above to find the full storage instructions.

    Nutrition

    Calories: 271kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Easy Vegan Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup
    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup
    • Vegan chickpea cheesecake topped with stewed strawberries.
      Vegan Strawberry Cheesecake (with a secret ingredient!)

    Reader Interactions

    Comments

    1. Jade says

      November 11, 2022 at 4:31 pm

      What do you do with the butternut squash in your headline photo?

      Reply
      • Petranka says

        November 11, 2022 at 4:44 pm

        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!

        Reply
    2. Tom Gibbons says

      November 11, 2022 at 3:55 am

      How many calories?

      Reply
      • Petranka says

        November 11, 2022 at 4:49 pm

        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!

        Reply
    3. Jen says

      September 16, 2022 at 1:21 pm

      Can you use canned pumpkin?
      Thanks

      Reply
      • Petranka says

        September 16, 2022 at 1:39 pm

        Yes! Enjoy!

        Reply
    4. Simon says

      April 06, 2022 at 9:43 am

      5 stars
      This was so delicious!

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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