• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

She likes greens

  • Home
  • About
    • About me
    • My plant-based journey
  • Recipes
  • Van Life
    • Our Journey
    • Van-Friendly Recipes
    • Our Van Build
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram

Pumpkin Spiced Oatmeal

October 31, 2020 by maria.tergliafera

Jump to Recipe Print Recipe

Pumpkin puree, warm spices and maple syrup make this Pumpkin Spiced Oatmeal the ultimate Fall breakfast!

It is that time of the year when pumpkin needs to be incorporated into as many dishes as possible. I love eating it for breakfast because allows me to go ahead and get it out of my system…I get pumpkin fix in before 10am!

This morning when I opened the fridge to grab the soy milk for my everyday go-to bowl of oats, a partially full can of pumpkin was staring back at me. A lightbulb went off. Pumpkin spiced oatmeal! This pumpkin puree had been there for the last couple of days after recipe testing my Pumpkin Peanut Butter Oat Bars which I will be posting in the upcoming days. No better way to use it up than in a warm bowl of Pumpkin Spice Oatmeal! Plus today IS Halloween, so starting off the day with pumpkin just seemed right.

Why are we Americans SO obsessed with pumpkin during Fall? Let’s admit it, the pumpkin craze is real and it gets bigger and bigger every year. Here in Spain, the whole pumpkin tradition doesn’t really exist, more than the fact that pumpkins are simply in season at this time. However, the pumpkin craze DOES exist in my house! You know what they say…you can take the girl out if the US, but you can’t take the pumpkin out of the girl! Something like that…right?

What makes this Pumpkin Spiced Oatmeal the best

What I love about this recipe is that it is ridiculously easy and tastes DIVINE! This is very much a “special morning” kind of breakfast. It is quite rich with the pumpkin, maple syrup, and peanut butter, but that is really what we are going for with this one.

One requirement for all of my breakfasts is that they need to be filling. I am not a “toast with jam” kind of girl in the morning. Give me allll the carbs and healthy fats that will keep me full until lunch! That is why I love adding pecans and peanut butter on the top of this Pumpkin Spice Oatmeal.

Tips for making this recipe perfectly

  • Adjust the amount of plant-based milk that you use according to how you like your oatmeal. If you prefer it to be thicker, start with 1 1/4 cups, and if you prefer it to be thinner, add up to 1 3/4 cups.
  • Keep in mind that I used canned pumpkin for this recipe. I have not tried it with fresh pumpkin, however it should work! Here is a video on how to make pumpkin puree from scratch.
  • Don´t leave off the toppings! Although toppings are optional on most oatmeals, on this one they aren’t! That drizzle of maple syrup, pecans, and nut butter make all the difference.

Let me know in the comments if you tried this recipe! I hope you like it as much as I do!

Print Recipe

Pumpkin Spiced Oatmeal

Pumpkin puree, warm spices and maple syrup make this the ultimate fall breakfast!
Cook Time10 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: easy, fall, pumpkin spice, quick, Vegan
Servings: 2

Ingredients

  • 1 cup old fashioned oats (90g)
  • 1.5 cups plant-based milk (360ml) use your favorite! I use slightly sweetened soy
  • 1/4 cup pumpkin puree, canned See note 1
  • 2 tbs maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice (or more cinnamon)
  • 1/4 tsp salt

Toppings (optional but recommended!)

  • 1 tbs maple syrup
  • sprinkle pecans
  • 1 tbs peanut butter or nut butter of your choice
  • pinch cinnamon
  • 1 tbs pepitas

Instructions

  • In a small saucepan, add the oats, plant-based milk, pumpkin puree, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt. Stir to combine.
  • Bring to a boil over medium-high heat.
  • Stir, lower heat to a simmer and cook for about 3-4 minutes until the oats are cooked, stirring frequently.
  • Divide into bowls and top with pecans, a drizzle of maple syrup, cinnamon, and nut butter. If you want to get fancy, heat up a few tablespoons of plant-based milk and pour it on the top as well!

Notes

Note 1: I have only tried this recipe with canned pumpkin puree.  However, it should also work with fresh pumpkin puree as well!

Filed Under: Breakfast, Recipes, Van-Friendly Recipes Tagged With: 10-minute meal, easy, fall, healthy, vegan

Previous Post: « The Ultimate Vegan Nachos
Next Post: Thai Red Peanut Curry »

Primary Sidebar

Welcome!

Hi! I ́m Maria. Welcome to She likes Greens! I am a food-loving outdoor enthusiast based in Barcelona. Here you can find a variety of delicious, healthy, and easy plant-based recipes that both vegans and non-vegans will enjoy! More about me →

Subscribe

Sign up to get fresh new recipes delivered to your inbox!

What´s for dessert?

Vegan Apple Cinnamon Bread

Recent Posts

  • Greek Pasta Salad
  • Anti-Inflammatory Salad with Golden Tahini Dressing
  • Golden Tahini Dressing
  • German Potato Salad (mayo-free)
  • Black Bean Salad

Copyright © 2025 She likes greens on the Foodie Pro Theme