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.
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.
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.
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.