Healthy Pumpkin Oatmeal
Healthy Pumpkin Oatmeal recipe made 100% vegan with oats, pumpkin puree, and warm spices served with maple syrup and pecans for the best warm and cozy fall breakfast! Stovetop, Instant Pot, or slow cooker.
Meet my new favorite fall-inspired oatmeal! Healthy Pumpkin Oatmeal is like a warm slice of heavenly pumpkin pie, minus the crust and whipped cream.
If you find yourself having leftover pumpkin puree from making Vegan Pumpkin Pancakes, Pumpkin Scones, or Pumpkin Granola, this quick and easy pumpkin spice oatmeal is for you!
It’s made with whole food plant-based ingredients using 1 bowl and is so easy to make using the stovetop, Instant Pot, slow cooker, or microwave. Use whatever method is most convenient to you!
When the cool autumn and winter begins, wrap your hands around a bowl of warm pumpkin oatmeal. If you love all things pumpkin, I guarantee you will love it!
If you love oatmeal, be sure to take a look at this Instant Pot Steel Cut Oats, Overnight Steel Cut Oatmeal, Cinnamon Oatmeal, customizable Healthy Oatmeal, or Apple Baked Oatmeal. Or see all the Oatmeal recipes on TSV!
Ingredient Notes
In this recipe, oats are simmered with pumpkin puree, spices, water, and non-dairy milk, then served with nuts for crunch and naturally sweetened with pure maple syrup creating the perfect pumpkin spice oatmeal!
Here is everything you will need, plus ingredient variations:
- Oats – old fashioned rolled oats or quick oats both work well
- Pumpkin puree – use canned 100% pumpkin puree or homemade
- Pumpkin spice – can sub with cinnamon (if on hand add a pinch of nutmeg and ginger to make pumpkin spice)
- Plant milk – use your favorite, almond, oat, cashew, soy, etc.
- Vanilla
- Pure maple syrup – sub with coconut, date, or pure cane sugar
- Pecans – walnuts would be great too
- Salt – just a pinch to bring out all the flavors
How To Make Pumpkin Oatmeal
Making pumpkin oatmeal is a cinch and can be made on the stovetop, or using an Instant Pot, slow cooker, or microwave. No matter how you cook it, it only takes a handful of ingredients and 1 bowl!
- Stovetop + Microwave: If you are hungry in a hurry, the stovetop and microwave methods are the quickest, taking under 10 minutes.
- Instant Pot: The Instant Pot will take about 20 minutes from start to finish and is super easy since you just put everything in and wait for a hands off method.
- Slow Cooker: When using the slow cooker method, it will take 8 hours so you can set it up before you go to bed and have slow cooked pumpkin oatmeal when you wake. Alternatively, set it up in the morning, go about your day, and have it ready in the evening for a set it and forget it meal or meal prep.
Adjusting For Dietary Restrictions
- Gluten-Free: For gluten-free oatmeal, make sure the oats are labeled gluten-free, meaning they are processed in a facility that does not also process foods containing gluten.
- Nut-Free: Use seeds only, such as pepitas (pumpkin seeds), chia seed, or hemp seeds.
How To Store + Reheat
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For easy grab and go meals, mason jars are perfect.
- Freezer: Pumpkin oatmeal is freezer friendly and can be stored for up to 2 – 3 months in the freezer. To freeze, let cool completely and transfer to multi-use freezer safe containers or ziplock bags. Let thaw in the refrigerator before reheating.
- Reheat: Reheat oatmeal on the stovetop over low heat, adding a splash of non-dairy milk or water, until warmed through. Alternatively, warm in the microwave using 30 – 60 second intervals, stirring after each, until warmed through.
More Healthy Oatmeal Recipes
- 1 Bowl Apple Baked Oatmeal
- Chunky Cinnamon-Apple Oatmeal Breakfast Cookies
- Pumpkin Granola
- Homemade Muesli
- 4 Ingredient Banana Chocolate Chip Oatmeal Bites
If you try this pumpkin oatmeal recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintBEST PUMPKIN OATMEAL (HEALTHY + EASY)
Healthy Pumpkin Pie Oatmeal is like a warm slice of pumpkin pie without the crust and refined sugars. It’s made with WFPB ingredients in 1 bowl using the stovetop, Instant Pot, slow cooker, or microwave. GF + vegan recipe.
- Prep Time: 2 min
- Cook Time: 5 min
- Total Time: 7 minutes
- Yield: Serves 2
- Category: Entree, Breakfast
- Method: stovetop, Instant Pot, slow cooker, microwave
- Cuisine: American, Vegan
Ingredients
- 1 cup old fashioned oats
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/4 cup plant milk (I used oat milk)
- 1 1/2 cups water
- 1 teaspoon vanilla
- pinch of salt
To serve
- 1 – 2 tablespoons pure maple syrup
- 1 – 2 tablespoons non-dairy milk (I used oat milk), optional
- 1/4 – 1/2 cup pecans, optional
Instructions
Stovetop: In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk, vanilla, water, and salt. Bring to a boil, reduce heat to simmer, and cook over a gentle boil for 3 – 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
Microwave: Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.
Instant Pot: Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 – 20 minutes.
Slow Cooker (double recipe unless using a 3 qt.): Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
Serve: Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.
Serves 2
Store: Leftover oatmeal can be stored in the refrigerator for 5 – 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator before reheating.
Notes
If using the Instant Pot or slow cooker method, you will need to double the recipe UNLESS you are using a small 3 qt. pressure cooker or crockpot.
Make pumpkin spice using 3/4 tsp cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg.
Nutritional Information does not include the optional serving of pecans or milk. If adding 2 tablespoons of pecans per serving the calories will be 325 cal.
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Good, quick recipe that leaves a lot of the taste preferences up to the user. I’ll have to cut back on the water next time, though (maybe 60ml less), and would recommend that others do the same and add liquid after cooking if it’s drier than they’d like.
So there’s vanilla in the picture of all the ingredients but not in the actual recipe.
Oh my, you are so right, Lisa. Not sure how we missed that but I have updated the recipe to include the vanilla. Thank you so much for pointing that out. Enjoy!
It was suprisingly good even though I had to add a little more sugar because it was a bit bland. Also the 1 1/2 cup of water made it a little soupy so even though I dealt with the soupy consistency, next time I’ll add double the amount of oats🥰👍🏿
Thanks for this alternative breakfast idea! I’m giving this 5 stars, even though the recipe as is didn’t quite work for me. I tripled the recipe in the instant pot. The end result was really soupy. No worries. I added another cup or so of oats, then cooked for another 2 minutes, and it was perfect. It really needs sweetener to be palatable, so I added maple syrup before cooking, and I’ll leave it to my husband to pour on additional syrup as needed. Suggestion to all: TOAST your pecans. You will thank me. Sheet pan in 350 degree oven for about 7-8 mins, with one toss halfway through. Toast them whole, then chop afterward.