Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice.
Craving more vegan pumpkin breakfast recipes? You’ll also love my Vegan Pumpkin Waffles, Vegan Pumpkin Pancakes, and Pumpkin French Toast.
As much as I would love to eat a slice of vegan pumpkin pie for breakfast during the fall (and sometimes I do!), a bowl of this Pumpkin Spice Oatmeal is the next best thing and it’s a bit healthier. Luckily, it’s a sweet and ultra-cozy breakfast that tastes just like the classic fall dessert!
Pumpkin oats couldn’t be easier to make. Just combine the simple ingredients, like oats, pumpkin puree, pumpkin pie spice, and milk, in a pot on the stove and simmer until the oats are soft and creamy. Voila! You have a comforting fall breakfast that will keep you full and warm you up.
If you’re looking for a baked oatmeal recipe, try my Pumpkin Oatmeal Bake instead.
Why you’ll love this cozy fall breakfast
- A perfect fall breakfast – Rolled oats are simmered with milk, pumpkin, and warm spices to give you a quick breakfast that will warm you from head to toe.
- For pumpkin lovers – If you’ve been counting down the days to pumpkin season, then you’ve gotta enjoy this pumpkin oatmeal for breakfast, vegan pumpkin soup for lunch, and pumpkin gnocchi for dinner!
- Quick, easy, and good for you – A bowl of this fiber-rich and warmly-spiced oatmeal will not only warm you up but also keep you full for hours.
How to make pumpkin spice oatmeal
Find the complete recipe with measurements in the recipe card below.
Combine the oats, pumpkin, milk, pumpkin pie spice, salt, and the sweetener of your choice in a small pot. Heat to a simmer over medium heat and cook until the oats are soft.
Serve the warm pumpkin oatmeal in bowls with a drizzle of maple syrup, chopped pecans or walnuts, a splash of non-dairy milk, vegan whipped cream, or vegan yogurt on top. Enjoy!
Variations
- Gluten-free – Use certified gluten-free rolled oats to keep this recipe gluten-free. Not all oats are gluten-free, as some are processed in factories with other wheat products.
- Nut-free – Instead of topping the oatmeal with chopped nuts, use pumpkin seeds or sunflower seeds instead.
- Use quick oats – Use an equal amount of quick oats and cook them for slightly less time.
- Instead of pumpkin – Use sweet potato or butternut squash puree or sweet potato as a substitute.
Frequently asked questions
Yes, you can easily turn this into a pumpkin overnight oats recipe if you’d like to prepare it ahead of time or take your breakfast with you on the go. For overnight oats, stir all of the ingredients together in a large bowl, cover it with a lid or transfer the oats into individual mason jars, and place in the fridge to soak overnight.
The overnight oats can be refrigerated for up to 4 days. Before serving, heat up the oats in the microwave or enjoy them cold.
The leftover cooked oats will keep for 3 to 4 days when stored in an airtight container in the fridge. I love making a double batch and saving the leftovers for quick and easy breakfasts.
Yes, pumpkin oatmeal freezes well for up to 3 months. After the leftovers cool to room temperature, transfer them to freezer-safe airtight containers or ziplock bags. Thaw the oatmeal in the refrigerator before reheating in the microwave or in a pot on the stove.
Pumpkin Oatmeal
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1 1/2 cups soy milk or any other milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- 1-2 tablespoons brown sugar or pure maple syrup, to taste
- Toppings chopped walnuts or pecans, more sweetener, more milk, yogurt or whipped topping
Instructions
- Add the oats, pumpkin, milk, pumpkin pie spice, pinch of salt and sweetener of choice to a small pot.
- Bring to a simmer over medium heat, and cook, stirring frequently, for about 3-4 minutes, until the oats are softened.
- Serve in bowls topped with additional sweetener, nuts, milk, whipped topping or yogurt. Enjoy!
Notes
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The leftovers will keep for 3-4 days. I love making a double batch to have on hand for a few days. Simply reheat in the microwave or in a pot.
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For overnight oats, add all ingredients to a bowl with a lid and stir well to combine. Let it sit in the fridge overnight and up to 4 days. When ready to serve, you can either heat them up a bit in the microwave, or stir and enjoy cold.
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If you don’t have pumpkin pie spice mix, you can use the following spice mix instead: 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg.
- The nutrition information does not include any optional toppings.
So soothing on a brisk fall morning! Another yummy and easy recipe. Thank you, Nora!
You are so welcome, Debra! I’m glad you are loving the oatmeal! Thanks for your wonderful review and feedback! Happy cooking!
Made this as overnight oats, delicious!
This is hands down, my favorite recipe of the season right now. It’s very simple and versatile! I make a double batch and use it for breakfast throughout the week! My kids love it too, and if you add vegan chocolate chips and whipped cream, it doubles as a healthy-ish dessert! 🙂 As always, thank you for the great recipes!
Hi Kendra. Thank YOU for your great review and dessert ideas! I’m glad you are enjoying the oatmeal! Happy cooking to you!