Pumpkin Pie Oatmeal

This easy pumpkin pie oatmeal is a quick breakfast with some fall flare. After all, it is September, which means all things pumpkin!

I personally haven’t always been the biggest fan of pumpkin. To me, pumpkin pie used to be synonymous with vegetable-tasting dessert. However, I am now completely on board of the pumpkin express! If you’re not a big pumpkin lover, don’t worry; you can still make this recipe by swapping the pumpkin purée with mashed sweet potato and then adding pumpkin spice for a little tiny hint of pumpkin.

I’m really a sucker for seasonal food and desserts. I recently tried a pumpkin chai latte and you bet it tasted like fall in my mouth. I feel as though apple doesn’t get enough credit in the fall. If I had to pick between apple and pumpkin, I’d definitely choose apple and I can’t wait to go apple picking this autumn. If you know me, you know that I love food and nature, so merge those two together and I’m one happy camper. Whether it’s strawberry (or any other fruit) picking in the summer or apple picking in the fall, I’m there! I actually also went broccoli picking once with my family. Let’s just say that was an interesting experience since 8-year old Sarah wasn’t a big fan of broccoli at the time..

Back to this pumpkin oatmeal. It’s warm, creamy, and is ready in 10 minutes (or less if you choose the overnight oatmeal option).

You will need:

rolled oats

milk of choice

chia seeds 

pumpkin purée + pumpkin spice

sweetener of choice

Pumpkin Oatmeal (serves 1)

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup milk of choice
  • 2 tbsp pumpkin purée
  • 2 tbsp chia seeds
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp maple syrup or honey
  • toppings: chocolate chips and pumpkin seeds

Directions:

  1. In a saucepan over medium high heat, pour in the oats, milk, pumpkin pie spice, pumpkin puree chia seeds and sweetener. Stir and bring to a boil.
  2. Simmer, stirring occasionally for 7-10 minutes. Enjoy!
  3. Overnight oats option: Place all ingredients in a jar. Seal and refrigerate overnight. Enjoy the next morning cold or warmed up with your favorite toppings.

happy cooking,

Sarah

4 Comments on “Pumpkin Pie Oatmeal”

  1. I was just looking for a pumpkin pie oats recipe yesterday..cant believe this popped up this morning! Gave it a go an it was fantastic. My tweeks: I use unsweetened vanilla almond milk. i just love pumpkin so I upped it to a heaping 1/3 cup. Added a bit more spice because of that (i used about a half tbsp….im a fiend)
    Drizzled with honey at the end.
    Perfect!
    Thank you for the recipe

  2. Pumpkin used to be a pretty “meh” food for me as a kid, but now, I am in LOVE LOVE LOVE with it. Kabocha squash, pumpkin pie spice, and any pumpkin products win my heart all the time! This oatmeal looks wonderful–I bet this tastes so warming and aromatic!

  3. YAY! So happy you enjoyed it Sarah! I love using unsweetened almond milk in oatmeal too. Have a great day! 🙂

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