Pumpkin spice oatmeal is the perfect fall breakfast! It has all of the classic pumpkin pie flavors, but this pumpkin pie oatmeal is much healthier for you.
As soon as the leaves start changing, I’m all about all the fall flavors. Apple cinnamon, pumpkin spice, apple cider – all the fall flavors are heavenly. I love them to the point that I want to have them for breakfast, lunch, and dinner. That’s what I love about this pumpkin spice oatmeal recipe – I basically get to enjoy pumpkin pie for breakfast (and I get to use up my leftover pumpkin puree, win-win)!
The toppings are all optional (technically). My favorite way to serve this is with a pile of chopped pecans, a drizzle of maple syrup, and (if I’m really wanting the pie experience) a little whipped cream.
I highly recommend using my DIY Pumpkin Pie Spice mix for this recipe. I’ve been using it for all of my fall recipes and it’s so much better than store-bought!
If you love all things pumpkin and all things oatmeal, you’ve got to try my Pumpkin Pie Overnight Oats! They’re healthy, delicious, and make the easiest fall breakfast.
Are you making this recipe for someone that eats gluten free?
Oats are something that can frequently be cross contaminated with gluten. Be sure to use certified gluten free oats to keep this recipe safe for gluten free people.
What you’ll need:
You’ll need three ingredients and one tool to make this recipe.
The first ingredient you’ll need is good pumpkin puree. I love this brand, and it’s such an insanely good value! Really, you can’t beat this quality or price anywhere.
The second ingredient you need is oatmeal. This is the brand I use and I absolutely love it.
The third ingredient you need is maple syrup. I’m a believer in using quality maple syrup because you can really taste the difference. This brand is delicious and a great value.
The only tool you’ll need is a small to medium sized pot. This is the one I use. It’s so versatile and I use it all the time!
- 1 cup old fashioned oats (certified gluten free if necessary)
- Pinch fine sea salt
- 1 ½ cups milk of choice (I use unsweetened almond milk)
- ⅓ cup pumpkin puree
- ½ teaspoon pure vanilla extract
- 1 teaspoon DIY Pumpkin Pie Spice
- 1-2 packed Tablespoons light brown sugar (depending on taste preference)
- Maple syrup (optional, for topping)
- Chopped pecans (optional, for topping)
- Whipped cream of choice (optional, for topping - I use coconut whipped cream)
- To a small pot on medium heat, add the oats, salt, and milk of choice. Cook until the oats have reached your desired texture (anywhere from 3-5 minutes).
- Add in the pumpkin puree, vanilla extract, DIY Pumpkin Pie Spice, and light brown sugar. Stir until it’s fully combined. Heat for an additional minute until the oatmeal is heated through.
- Top with your favorite toppings. Maple syrup, chopped pecans, whipped cream, dried cranberries, and pumpkin seeds are all perfect toppings!
If you don’t want to make the DIY Pumpkin Pie Spice, you can use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch of ground cloves.
Amount Per Serving: Calories: 223 Total Fat: 5.2g Carbohydrates: 38.6g Fiber: 5.7g Sugar: 8.8g Protein: 6.5g
Let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Love all the fall flavors and want more breakfast recipes using them? The Recipe Rebel has a great apple cinnamon oatmeal recipe.