Recipe: Pumpkin Pie Oatmeal

I’m not really one of those people that can grab a granola bar and call it breakfast – although life would be much simpler. Therefore, in an ideal world I would wake up early, have plenty of time to make a delicious restaurant-quality breakfast from scratch with a cup of coffee… and sit down to enjoy it. In reality, however, that’s rarely the case. So whenever I wake up early to make a hearty breakfast, I try to make enough to have leftovers that I can enjoy later in the week.

Oats have been a go-to breakfast of mine for years now, especially when the temperature outside begins to drop. It’s so comforting, filling and versatile. I was getting slightly bored with my usual recipe and set out to find a simple autumn-inspired oats recipe. The ones I found either had lots of sugar, or lots of ingredients. And while I maybe wouldn’t mind making something more complex on the weekend, I was looking for something simple, but delicious. So after a little trail and error, I came up with this easy Pumpkin Pie Oatmeal recipe.

It’s so good in fact that even Nathan enjoys it & requests it! He’s never before tried my oats until I made this recipe, so you know it’s a winner.


Pumpkin Pie Oatmeal Recipe


  • 2 tbsp Pumpkin puree
  • 1 cup Old-fashioned Rolled Oats
  • 2 cups Unsweetened Almond Milk (*can also sub for any other type of milk, or water)
  • 1/4 cup Maple Syrup (plus more to drizzle on top, if desired)
  • 1/2 cup chopped Pecans (plus more to sprinkle on top) (*can sub for walnuts, or mix both)
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Salt


  1. Combine Oats and Almond Milk (or milk of choice) in a small sauce pan over medium heat and bring to a boil.
  2. Once boiling, reduce heat to a simmer, and stir in Pumpkin, Cinnamon, Nutmeg, Vanilla, Maple Syrup, Pecans, and a pinch of salt.
  3. Cook according to package instructions, ours is about 5 mins, stirring occasionally.
  4. Top with remaining pecans and a drizzle maple syrup and serve immediately.


This recipe makes 2 servings, so Nathan & I usually split it. But if you’re making this recipe for 1, you can store the leftover oats in some tupperware or a mason jar for breakfast later in the week. To reheat the leftover oats, add a splash of whatever liquid you used (nut milk, milk or water) and place a paper towel over the dish and microwave for about 1 minute. Or until you’ve reached your desired temperature.



It’s always nice to have a recipe on hand made up of pantry staples. It’s also a great way to use up leftover pumpkin puree from other recipes too! I find that around this time of year, I always have a half-used jar of Pumpkin puree in my fridge. I hope you like this recipe as much as we do. It’s been a fun way to mix up my standard oatmeal recipe for something more seasonal.


xx Elizabeth


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