Pumpkin Pie Oatmeal

Fall isn’t really my season, but that doesn’t mean I have to be a Grinch about it. Instead, I focus on doing my best to embrace it. Bowls like this remind me that I do find value in some really great fall concepts. I’m in love with the colors, the earthy and warm flavors, and the way it seems to bring people together.

When I need a reminder that fall and winter aren’t THAT bad, I’ll make a bowl of pumpkin pie oats with a giant mug of tea and plug away at the day.

These oats cook up quick. Sometimes if I need even more convenience I’ll swap the regular oats for quick oats. They get so gooey and thick in half the time, which is helpful on those busy mornings.

Why You’ll Love These Oats:

  • There’s actual pumpkin in this! Not only is it great for dose of some beta carotene (an important nutrient that helps support healthy eyes and skin), but it also makes this bowl super creamy. If I make this with quick oats, it literally makes me feel like I’m digging my spoon into an actual pumpkin pie.
  • The smell of this on the stove top just screams the holidays and good cheer. If you need a mental boost, the smell of fall does the trick in my opinion.
  • Pie for breakfast should be allowed. Enough said.
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Pumpkin Pie Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Cuisine: American


Creamy and decadent. Almost feels like dessert for breakfast. A perfect bowl to remind you why you should love this season!


  • 1/2 cup rolled oats
  • 1/4 cup canned pumpkin puree
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp pumpkin pie spice
  • Pinch salt
  • 1 large soft medjool date (pitted and mashed)
  • 1 cup unsweetened almond milk


  1. Add all ingredients to a sauce pan, stir to combine and bring to a simmer over the stove top.
  2. Stir and allow to thicken and cook for about 5 minutes.
  3. Once desired consistency is achieved, remove from heat and serve.


  • Top as desired! I really wanted to emphasize some fall fun so I went with some dried mulberries, pomegranate seeds, cacao nibs, pepitas, hemp hearts, peanut butter and banana coins. 
  • If you don’t have a date on hand you can sweeten with a little brown sugar or maple syrup. Equally delicious!

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats



  1. My daughter and I have been making this for breakfast regularly– I love pumpkin, she loves oatmeal, and it’s a good hearty breakfast, especially with some almond butter on top! I know it’s January, but canned pumpkin goodness is year round over here, and we still have pomegranates to use!

    1. Awwww this makes my heart so full to hear. I feel like this is also something that is good no matter the time of season and so happy that you both have enjoyed this. 🙂

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