Pumpkin pie evokes cozy autumn mornings and the familiar warmth of the Thanksgiving season. This pumpkin pie oatmeal transforms those classic flavors into a wholesome, comforting breakfast you can enjoy any day.
By adapting steel-cut oats with pumpkin puree and warming spices, you get a bowl that tastes like pumpkin pie but is much lighter and more nourishing. The oats become tender and creamy while the pumpkin adds body, subtle sweetness and a seasonal aroma. This version keeps added sugar low by relying on unsweetened vanilla almond milk and a modest drizzle of maple syrup at the end.
PUMPKIN PIE OATMEAL RECIPE
Calories: 113 kcal
Carbohydrates: 22.2 g
Fat: 1.5 g
Protein: 2.3 g
Carbohydrates: 22.2 g
Fat: 1.5 g
Protein: 2.3 g
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Ingredients
Servings: 6 servings
- 1 cup steel cut oats (uncooked)
- 1 cup unsweetened vanilla almond milk
- 1 (15 oz) can pure pumpkin
- 1 tbsp vanilla extract
- 1 tsp pumpkin pie spice (or to taste)
- 1/4 cup maple syrup
- 1/4 tsp salt
Instructions
- In a medium-to-large nonstick saucepan, combine the steel cut oats with 3 cups of hot water. Bring to a gentle simmer over medium heat, then reduce the heat to low. Cook, uncovered, for about 25 minutes, stirring occasionally to prevent sticking and to encourage even cooking.
- While the oats are cooking, whisk together the almond milk, pumpkin puree, vanilla extract, pumpkin pie spice and salt in a large bowl until smooth and fully combined. Gradually stir this pumpkin mixture into the simmering oats.
- Continue to cook on low for another 20–30 minutes, stirring occasionally, until the oats are tender and creamy and the mixture reaches your desired thickness. If it becomes too thick, stir in a splash of additional almond milk or water to loosen the texture.
- Spoon the pumpkin pie oatmeal into six bowls. Drizzle each serving with a little maple syrup to taste and add any optional toppings you like, such as chopped nuts, a sprinkle of cinnamon or a dollop of yogurt.
Notes
- The full recipe yields six servings; a typical serving is about 3/4 cup.
- For a creamier bowl, soak the steel-cut oats overnight or cook a little longer on low while stirring frequently.
- To reduce added sugar, use less maple syrup, or omit it and top with a few chopped dates or mashed banana for natural sweetness.
- You can substitute dairy milk if preferred—the texture will be similar, and flavor will be slightly richer with whole milk.
Nutrition
Calories: 113 kcal (per serving)
Carbohydrates: 22.2 g
Protein: 2.3 g
Fat: 1.5 g | Saturated Fat: 0.2 g
Fiber: 2.9 g | Sugar: 9.7 g
Sodium: 131 mg | Potassium: 113 mg
Calcium: 80 mg | Iron: 1.6 mg
Course: Breakfast and Brunch
Cuisine: American
Diet: Kosher, Low Fat, Vegetarian
Main Ingredient: Grains
Seasonal: Fall
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