This post was originally published on September 16, 2015 and was improved and updated on September 25, 2023.

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.

Cooked oatmeal in a pan with a wooden spoon in it.

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Stovetop Pumpkin Pie Oatmeal

  • 1 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1 cup water (or 2 cups milk if you prefer)
  • 1/2 cup canned pumpkin puree
  • 3 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.

Tip

Did you know that using only milk (versus a combination of milk and water) to make oatmeal on the stove makes it much thicker and stickier? While you can always use just milk, using half milk and half water creates the perfect consistency for homemade oatmeal.

Two bowls of oatmeal with a dark blue napkin sitting next to them.

How to Cook It

  1. In a medium-sized saucepan, combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and sea salt.
  2. Place the saucepan over medium heat and bring the oat mixture to a gentle simmer.
  3. Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally until the oatmeal thickens to your desired consistency.
  4. Remove from heat and let it sit for a minute to cool slightly.
  5. Serve in two bowls, garnished with chopped pecans, a dollop of Greek yogurt, and a drizzle of maple syrup.
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Overnight Pumpkin Pie Oats:

  • 1 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup canned pumpkin puree
  • 3 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.
Two bowls of oatmeal, one with pecans and one with bananas and walnuts on top.

How to NOT Cook It (haha)

  1. In a medium size bowl combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and sea salt and stir.
  2. Pour the oats equally into two mason jars and give them a good shake until the ingredients are well combined.
  3. Refrigerate overnight (or at least for 4 hours).
  4. 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.

And if you’re a pumpkin spice for breakfast person, you’ve got to try this homemade Starbucks Pumpkin Spice Latte too – it’s delicious!

A bowl of pumpkin pie oatmeal topped with bananas and walnuts and a splash of milk.

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.

A bowl of pumpkin pie oatmeal topped with chopped pecans and a drizzle of maple syrup.

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.

A bowl of pumpkin pie oatmeal topped with chopped pecans and a drizzle of maple syrup.

Pumpkin Pie Oatmeal

By: Kristine Underwood
Indulge in the warm and cozy flavors of fall with this pumpkin pie oatmeal. This comforting breakfast can be prepared two ways: on the stovetop or as overnight oats for a fuss-free morning. Either way this pumpkin pie oatmeal is a creamy, spiced, and nutrient-rich breakfast that captures the essence of fall in every spoonful.
5 from 18 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast & Brunch
Cuisine American
Servings 2 servings
Calories 309 kcal

ingredients
 
 

For stovetop oats:

  • 1 cup rolled oats
  • 1 cup milk (any kind or dairy-free)
  • 1 cup water (***may use 2 cups milk if you prefer – see notes)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 3 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
  • 3 TBS brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • banana, chopped 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, 1 cup milk, 1/2 cup pumpkin puree, 3 TBS brown sugar, 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp sea salt
  • Top with 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
  • 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 sliced banana, walnuts, and cinnamon.

Notes

*The nutritional information does not include toppings. It’s only for the prepared oatmeal.
**The nutritional information was calculated using 2% milk.
***You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.

Nutrition

Serving: 1 servingCalories: 309kcalCarbohydrates: 56gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 363mgPotassium: 468mgFiber: 6gSugar: 26gVitamin A: 9654IUVitamin C: 3mgCalcium: 201mgIron: 3mg
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Recipe Rating




32 Comments

  1. This is a great oatmeal! I love the addition of pumpkin and fall flavors. Definitely a great way to start the day.5 stars

    1. Thanks Tara! It’s a fall favorite over here – my oldest has it nearly every day! 🙂

  2. 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!5 stars

    1. I totally agree Dahn! I wait for fall to set in just for warm oatmeal!

  3. This pumpkin pie oatmeal is SO good! I tripled the recipe to use the whole can of pumpkin, worked great.5 stars

  4. Yum! The overnight version is my favorite. It’s so easy.5 stars

    1. Thank you so much! I love to hear it. We are HUGE overnight oats fans here, especially this fall version.

  5. What a simple and delicious breakfast treat. This will be on repeat all year, I think.5 stars

    1. Thank you so much! I’m so glad to hear you enjoyed it! 🙂

  6. I am such a pumpkin lover, I had to make this recipe immediately. SO good, and SO nutritious, too!5 stars

  7. Pumpkin for breakfast is my favorite! This oatmeal was absolutely delicious. Bookmarked!5 stars

    1. Oh my gosh, thank you Anjali! And thank you for the 5 stars!

  8. This oatmeal is INCREDIBLE. I used coconut milk as a substitute and it was yummy.5 stars

    1. Thanks Swathi! I’m glad to know coconut milk works well. 🙂

  9. We loved it! Made a double batch for breakfast and it was devoured. So good!5 stars

  10. I stumbled across this recipe on Pinterest and finally made it for Sunday breakfast yesterday. Only took a few minutes to make, and wow – SO GOOD! I added a little honey while it was cooking too.5 stars

    1. Thank you so much, Michelle! I’m so glad to hear it. Oh that sounds yummy – I actually love the flavor honey adds, bet that was really good. I’ll have to give it a try!

  11. OMG this was so good! My kids asked me to make it again tomorrow, haha.5 stars

    1. Hahaha, this is amazing Justine! Do it. I think I make it at least twice a week most weeks – my oldest LOVES it!

  12. I made this oatmeal for breakfast this morning and we all loved it! Delicious and full of fall flavor!5 stars

    1. This makes me so happy. Thank you – so glad you enjoyed it!

  13. This is comfort food in a bowl! The overnight version is 🙌🏻5 stars

    1. I totally agree Gianne, and thank you! It’s such an easy and versatile recipe that tastes SO GOOD.

  14. This had all the flavours I love in autumn. I will definitely be making it again.5 stars

    1. Love, love, love Dannii! Thank you so much, I’m glad you enjoyed it.

  15. Wow, this Pumpkin Pie Oatmeal is a breakfast revelation! The flavors meld together so perfectly, it’s like having dessert in the morning but without the guilt. Your blend of spices and the creaminess of the oatmeal were spot-on. Can’t wait to see what you whip up next!5 stars

    1. Okay, you’re making me blush over here! Thank you Tavo – I appreciate it SO much. Really glad to hear you loved it.

  16. We make oatmeal for our kids in the morning so we had to try this one. It lived up to our expectations which were high. Our kids want this more often than not. Thank you so much!5 stars

    1. So glad to hear this, Ned – I can’t be out there disappointing kids! HAHA! Thank you kindly for the great review, I appreciate it!