Thick and creamy pumpkin oatmeal – a super healthy breakfast recipe that tastes like homemade pumpkin pie!
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
Pumpkin Pie Oatmeal Add-In Ideas
Mini Chocolate Chips
Melted Almond Butter
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!
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!
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)
- 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
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More Healthy Fall Recipes:
How To Cook Sweet Potatoes – The Better Way
Vegan Chocolate Peanut Butter Bread
(Recipe from my breakfast ebook)