Pumpkin Pie Oatmeal
This pumpkin pie oatmeal is the perfect spiced breakfast for chilly (or not so chilly – hey Arizonans!) autumn mornings. Whether you’re a morning person or not, this oatmeal is sure to make you jump out of bed with excitement.
Pumpkin pie oatmeal is not just any oatmeal though; it’s a cozy, flavorful, and nutritious breakfast option that can be prepared either on the stove or as overnight oats. Everything about this breakfast is warm and comforting. You’re going to love it.
Stovetop Pumpkin Pie Oatmeal
- 1 cup old-fashioned oats
- 2 cups milk (dairy or non-dairy)
- 1/2 cup canned pumpkin puree
- 2 TBS brown sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Toppings: Chopped pecans, a dollop of Greek yogurt, and a drizzle of maple syrup.
How To Cook It
- In a medium-sized saucepan, combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and sea salt.
- Place the saucepan over medium heat and bring the oat mixture to a gentle simmer.
- Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally until the oatmeal thickens to your desired consistency.
- Remove from heat and let it sit for a minute to cool slightly.
- Serve in two bowls, garnished with chopped pecans, a dollop of Greek yogurt, and a drizzle of maple syrup.
Overnight Pumpkin Pie Oats:
- 1 cup old-fashioned oats
- 1 cup milk (dairy or non-dairy)
- 1/2 cup canned pumpkin puree
- 2 TBS brown sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 sea salt
- Toppings: Sliced bananas, chopped walnuts, and a sprinkle of cinnamon.
How To NOT Cook It (haha)
- In a medium size bowl combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and sea salt and stir.
- Pour the oats equally into two mason jars and give them a good shake until the ingredients are well combined.
- Refrigerate overnight (or at least for 4 hours).
- In the morning, give the oats a quick stir and top with sliced bananas, chopped walnuts, and a sprinkle of cinnamon.
For those mornings when you’re in a rush or simply want a no-fuss breakfast, overnight oats are a lifesaver. The beauty of overnight oats is that you can prepare them the night before and wake up to a ready-to-eat, creamy, and flavorful breakfast.
Tip
To use the whole can of pumpkin and not have any leftover, make a triple batch of this pumpkin pie oatmeal.
The overnight oats will keep in the fridge for several days and the cooked oatmeal reheats really well. Just store it in an airtight container in the fridge after cooking and cooling.
A Taste of Comfort and Nutrition
Whether you opt for the stovetop version, which fills your kitchen with warm, autumnal scents, or the convenient overnight oats, pumpkin pie oatmeal is a breakfast treat that will have you craving it all year round (and that’s not a bad thig). It’s not just delicious; it’s packed with nutrients like fiber, vitamins, and minerals, making it a wholesome way to start your day.
So, next time you’re pondering your breakfast options, consider making pumpkin pie oatmeal. It’s a delightful reminder that fall is here, and it’s time to savor every delicious moment of it. Get ready to fall in love with breakfast all over again, my friends.
Must-try pumpkin recipes for you
Pumpkin Pie Oatmeal
ingredients
For stovetop oats:
- 1 cup rolled oats
- 2 cups milk (any kind or dairy-free)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 TBS brown sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- chopped pecans, Greek yogurt, and maple syrup (for topping)
For overnight oats:
- 1 cup rolled oats
- 1 cup milk (any kind or dairy-free)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 TBS brown sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- banana, walnuts, and cinnamon (for topping)
INSTRUCTIONS
For stovetop oats:
- In a medium saucepan, mix all ingredients and cook over medium heat until oats are tender, stirring occasionally (5-10 minutes).1 cup rolled oats, 2 cups milk, 1/2 cup pumpkin puree, 2 TBS brown sugar, 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp sea salt
- Top with milk, chopped pecans, and a drizzle of maple syrup.chopped pecans, Greek yogurt, and maple syrup
For overnight oats:
- In a medium bowl combine all ingredients and stir to mix well.1 cup rolled oats, 1 cup milk, 1/2 cup pumpkin puree, 2 TBS brown sugar, 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp sea salt
- Pour into two half-pint jars or one pint size jar and refrigerate at least 4 hours or overnight.
- Serve cold or warm slightly in the microwave.
- Top with milk, sliced banana, walnuts, and cinnamon.banana, walnuts, and cinnamon
This is a great oatmeal! I love the addition of pumpkin and fall flavors. Definitely a great way to start the day.
Thanks Tara! It’s a fall favorite over here – my oldest has it nearly every day! 🙂
Love a good pumpkin recipe for breakfast, it is so cozy and comforting. This was easy to make on the stove. I haven’t tried it as overnight oats, but I’m going to!
I totally agree Dahn! I wait for fall to set in just for warm oatmeal!
This pumpkin pie oatmeal is SO good! I tripled the recipe to use the whole can of pumpkin, worked great.
Thank you so Jillian! 🙂
Yum! The overnight version is my favorite. It’s so easy.
Thank you so much! I love to hear it. We are HUGE overnight oats fans here, especially this fall version.
What a simple and delicious breakfast treat. This will be on repeat all year, I think.
Thank you so much! I’m so glad to hear you enjoyed it! 🙂
I am such a pumpkin lover, I had to make this recipe immediately. SO good, and SO nutritious, too!
I love it! Thanks so much Christina! 🙂
Pumpkin for breakfast is my favorite! This oatmeal was absolutely delicious. Bookmarked!
Oh my gosh, thank you Anjali! And thank you for the 5 stars!
This oatmeal is INCREDIBLE. I used coconut milk as a substitute and it was yummy.
Thanks Swathi! I’m glad to know coconut milk works well. 🙂
We loved it! Made a double batch for breakfast and it was devoured. So good!
This makes me so happy! I’m glad you loved it, Jill!