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.
Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Calories 309kcal
Author Kristine Underwood
Ingredients
For stovetop oats:
1cuprolled oats
1cupmilkany kind or dairy-free
1cupwater***may use 2 cups milk if you prefer - see notes
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.