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Pumpkin Oatmeal
Breakfast
Ingredients:
- 80 g (1 cup) rolled oats
- 480 ml (2 cups) unsweetened almond milk (or any dairy-free milk)
- 120 g (½ cup) canned pumpkin purée (not pumpkin pie filling)
- 1–2 tbsp maple syrup (adjust to taste)
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- pinch of cloves (optional)
- pinch of salt
- 1 tsp vanilla extract
Optional Toppings
- chopped pecans or walnuts
- pumpkin seeds (pepitas)
- more maple syrup
- a dollop of non-dairy yogurt or nut butter
- dried cranberries or raisins
Equipments:
- Small saucepan
- Stirring spoon
- Measuring cups and spoons
20 minutes or less
Soy-Free
Nut-Free
Refined Sugar-Free
Meal Prep Friendly
Features:
20 minutes or less
Soy-Free
Nut-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Combine Ingredients
In a medium saucepan over medium heat, add 80 g (1 cup) rolled oats, 480 ml (2 cups) almond milk, 120 g (½ cup) pumpkin purée, 1–2 tbsp maple syrup, ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of salt. Stir to combine. - Simmer
Bring to a gentle simmer, stirring occasionally. Cook for 7–10 minutes until oats are soft and creamy. - Finish
Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness or spice levels as needed. - Serve
Divide into bowls and top with your favorite toppings. Enjoy warm.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
Use pure pumpkin puree, not pumpkin pie filling — the pie filling is sweetened and pre-spiced.
Stir frequently as the oatmeal cooks to prevent it from sticking to the bottom of the pan.
Tips:
Toasting the rolled oats in a dry pan for 2 minutes before cooking adds a nice nutty depth to the flavor.
Storage:
Keeps in the refrigerator for up to 4 days. Reheat with a splash of non-dairy milk, stirring well. Oatmeal thickens as it cools.
Swaps:
Pumpkin puree can be swapped for butternut squash puree or sweet potato puree. Any non-dairy milk works.
Pumpkin Oatmeal
2 Servings
Prep 5 min
Cook 10 min
Ingredients:
- 80 g (1 cup) rolled oats
- 480 ml (2 cups) unsweetened almond milk (or any dairy-free milk)
- 120 g (½ cup) canned pumpkin purée (not pumpkin pie filling)
- 1–2 tbsp maple syrup (adjust to taste)
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- pinch of cloves (optional)
- pinch of salt
- 1 tsp vanilla extract
Optional Toppings
- chopped pecans or walnuts
- pumpkin seeds (pepitas)
- more maple syrup
- a dollop of non-dairy yogurt or nut butter
- dried cranberries or raisins
Features:
20 minutes or less
Soy-Free
Nut-Free
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Combine Ingredients
In a medium saucepan over medium heat, add 80 g (1 cup) rolled oats, 480 ml (2 cups) almond milk, 120 g (½ cup) pumpkin purée, 1–2 tbsp maple syrup, ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of salt. Stir to combine. - Simmer
Bring to a gentle simmer, stirring occasionally. Cook for 7–10 minutes until oats are soft and creamy. - Finish
Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness or spice levels as needed. - Serve
Divide into bowls and top with your favorite toppings. Enjoy warm.
