Pumpkin Pie Oatmeal
Yes, pumpkin pie for breakfast is completely acceptable! And it’s not only super healthy but this comes together in just 10 min! EASY!
Whether it’s pumpkin season or not, I plan to have this bowl of oatmeal every single day of the year.
Really. With just 10 minutes, how can you skip breakfast?
And you get to have pie – guilt-fruit pie – to start your day.
What else do you need?
Pumpkin Pie Oatmeal
Yes, pumpkin pie for breakfast is completely acceptable! And it’s not only super healthy but this comes together in just 10 min! EASY!
Ingredients
- 1 cup old-fashioned rolled oats
- 1 ¾ cups almond milk
- ¼ cup pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped pecans
- ¼ cup maple syrup
Instructions
- Combine oats and milk in a small saucepan over medium heat.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute.
- Serve immediately, garnished with pecans and maple syrup, if desired.
Did you make this recipe?
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This oatmeal is delicious and fitting for this autumn day. After cooking the oatmeal, in a small skillet, I toasted the pecans. The maple syrup drizzle, pecans and splash of milk made for a fine finish! I’ll definitely make this again.
I made this the other day for myself and my toddler, and we loved it! I can’t wait to try more recipes.
This was delicious!
I can’t wait to try this. I love pumpkin so I made a pie according to the recipe on the can but I made it without the crust and it was WONDERFUL
Just made this and YUM! Sadly I didn’t have any pecans. 🙁 I’m going to buy some though for the next time I make it.
Made this for breakfast and it was so delicious I licked the bowl clean. Used gluten free oats and vanilla hemp milk.
I made this today for breakfast and it was a big hit! My 4 year old loved it! I subbed gluten free oats and it was delicious! Thank you!
How do you think sugar free butter flavor syrup would work with this?
It’s honestly hard to say without trying it myself!
Made one like this, it’s easily good!
I see the recipe is for 4 servings. What’s considered a serving? 1/2 cup, 1/3 cup?
Yes! About 1/2-1/3 cup per serving.
In a word? Yuuuuummm. My tastebuds screamed, “This is Damn Delicious!” Really fueled me through a rough morning, too. Thanks for posting this!
Oh wow this looks sinful 🙂 I plan on including this in a pumpkin roundup post for next week!!
Is this regular maple syrup or maple syrup you put on pancakes
Either works!
Can I use 2% milk instead of almond milk?
Yes, absolutely.
Will this keep well in the refrigerator? If so, for how long? I would love to make this batch on Sunday and divide into individual portions for the week.
I would say 1-2 days but methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Can you use steel cut oats in place of rolled oats?
Yes.
I don’t see when to put the vanilla in…it just says mix oatmeal and milk, then cinnamon and nutmeg and pumpkin puree…no vanilla. ..
The vanilla extract is added with the pumpkin.
How is there so much fat in this recipe??
My apologies, Lois. The nutritional information has been updated.
Looks sooo delicious! Definitely gonna give this a try! But just one question, do you have the nutritional value facts for this recipe?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Has anyone made this in the evening to eat in the morning? How does it keep? Can I freeze? Would love to make this and freeze.