Name: Pumpkin Pie Oatmeal
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 cup rolled oats; 3/4 cup milk; 3/4 cup water; 1/4 cup fresh pumpkin puree; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 tsp vanilla extract; 1/8 tsp sea salt

Jump to Recipe

This pumpkin pie oatmeal is the perfect quick and easy fall breakfast!

Quick and easy overnight or stovetop pumpkin pie oatmeal. Eat it hot or cold, it's perfect for crisp fall mornings! I’m not the only one who’s crazy for pumpkin already…right? Haha, no really, I’ve been on Pinterest a lot this week and it’s flooded with pumpkin stuff, so I know I’m not!

Every year about this time, I dig out my winter recipe stash. You know the ones, the chills, casseroles, soups, and of course, all of the pumpkin recipes! I love the excitement of a new season and the food!

Quick and easy overnight pumpkin pie oatmeal. Eat it hot or cold, it's perfect for crisp fall mornings! One of our favorite recipes from this stash is my pumpkin pie oatmeal. I only make it from September until December, so it’s a real treat! In the past, I’ve made it like traditional oatmeal, in a pot on the stove, but this year I decided to try something different. A refrigerator (or overnight) version!

It’s so quick and easy to make oatmeal this way, just combine all of the ingredients in a bowl and mix well. Then pour into a jar or container of choice and refrigerate.

If you’re looking for a little treat for breakfast, without actually eating pie that is, this pumpkin pie oatmeal is your answer! Warm or cold, topped with half and half and some chopped pecans or a drizzle of maple syrup, it officially tastes like fall!

Pumpkin Pie Oatmeal

Two servings of pumpkin pie oatmeal perfect for grab-and-go breakfast on a busy fall morning.

4.91 from 10 votes

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Course: Breakfast & Brunch

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 2 jars

Calories: 167kcal

Author: Kristine

Ingredients

Instructions

For overnight oats:

In a medium bowl combine all ingredients and stir to mix well.
Pour into two half-pint jars or one pint size jar and refrigerate at least 1 hour or overnight.
Serve cold or warm slightly in the microwave or on the stove.
Top with half and half, chopped pecans, or a drizzle of maple syrup.

For stovetop oats:

In a medium saucepan, mix all ingredients and cook over medium heat until oats are tender, stirring occasionally (about 5 minutes).
Top with half and half, chopped pecans, or a drizzle of maple syrup.

Nutrition

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Get your pumpkin on with these pumpkin recipes!

Kristine Underwood standing in her kitchen with her dog.

About Kristine

Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...

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