Get two new free healthy recipes each week. Sign Up

Pumpkin Oatmeal

4.95 from 35 votes

Thick and creamy pumpkin oatmeal – a super healthy breakfast recipe that tastes like homemade pumpkin pie!

Single Serving Pumpkin Oatmeal Recipe

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

The Best Pumpkin Pie Oatmeal Recipe

Pumpkin Pie Oatmeal Add-In Ideas



Hemp Seeds

Chia Seeds

Shredded Coconut

Mini Chocolate Chips

Melted Almond Butter

Crushed Walnuts


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!

5 Ingredient Super Healthy Pumpkin Oatmeal

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!

Pumpkin Pie Oatmeal Breakfast Bowls

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.

Trending now: Applesauce Cake

(Above – Watch the video of how to make pumpkin oatmeal)

The Best Creamy Pumpkin Oatmeal Recipe
Pin it now to save for laterPin Recipe

Pumpkin Oatmeal

A creamy pumpkin oatmeal recipe for a healthy Fall breakfast.
Cook Time 10 minutes
Total Time 10 minutes
Yield 1 serving
5 from 35 votes


  • 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.


  • 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


Readers also love these Overnight Oats – 15 new recipes.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Fall Recipes:

The Best Easy Healthy Applesauce Muffins

Applesauce Muffins

Healthy Banana Bread Recipe

Healthy Banana Bread

Cauliflower Mac And Cheese Thanksgiving

Cauliflower Mac And Cheese

How to cook sweet potatoes

How To Cook Sweet PotatoesThe Better Way

How To Cook Spaghetti Squash

Vegan Chocolate Peanut Butter Bread

(Recipe from my breakfast ebook)

Published on October 20, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Madelyn says

    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 🙂

  2. Christina says

    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?

  3. Karla says

    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?

    • Jason Sanford says

      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.

    • Jason Sanford says

      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!

  4. Wanda says

    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!


    • Jason Sanford says

      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.)

  5. Savannah says

    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!

  6. Donna Denzer says

    Made this today and it is a great BIG HIT!! We all loved it and it is now on our Fall morning breakfast menu. 🙂

  7. Shauna says

    These are literally the best oats I’ve ever eaten. I’ve had them the past two mornings and intend to eat them all through the cold months. They’re SO DANG CREAMY and flavorful!! I always make sure to add almond butter and top with raisins, pecans, and coconut, but I’m going to start experimenting with other combos. I’ve already shared this recipe with multiple people – it’s a real winner!

  8. Dianne Zecchino says

    Made this the night before for Sunday morning breakfast. First off, it made a lot, was very thick and I was full all day until 8:00 pm that night. I really enjoyed it, but was a bit surprised that the flavour of pumpkin wasn’t that noticeable.

  9. Nicki says

    The Pumpkin oatmeal is delicious! I love it so much! Thank you for making that recipe.
    This review is from me and my granddaughter, Elizabeth.

  10. Mimi says

    5 stars
    One of my favourite oatmeals ever! I’ve had it two days in a row this week. Used PureCane sweetener, added toasted pepitas, nut butter, sliced bananas, and plain yogurt. So delicious!!

  11. Chelsea says

    5 stars
    Amazing. Tastes too good to be breakfast 😍 Used brown sugar for sweetness, opted for the vanilla extract, and topped with pecans. New fall breakfast staple in our house!

  12. Kathy F says

    5 stars
    Katie, this was delish! So yummy and creamy. I left out the almond/coconut butter and added a scoop of collagen for protein. So, so good! Thanks for the recipe!


4.95 from 35 votes (29 ratings without comment)

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes