Pumpkin Pie Oatmeal

Pumpkin Oatmeal
Photo Credit: Lauren Salkeld

Updated Jun 8, 2017 @ 12:10 pm

By Lauren Salkeld

Use milk—cow’s, almond, cashew, coconut—for a creamier oatmeal experience, and adjust the spices and toppings to suit your taste.

Pumpkin Pie Oatmeal

  • Serves: 4
  • Total Time:12 minutes
  • Active Time:12 minutes
  • PRINT Print This Recipe


  • 3 cups water or your favorite milk
  • 2 cups old fashioned rolled oats (not quick cooking)
  • 2/3 cup canned pure pumpkin purée (not pumpkin pie filling)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice or cloves
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon fine sea salt
  • Maple syrup and toasted pecans, for serving


  1. Bring the milk or water to a boil. Add the oats, pumpkin purée, cinnamon, ginger, allspice or cloves, nutmeg, and salt then reduce the heat to medium-low and simmer, stirring occasionally, until thick and creamy, about 10 minutes, depending on the desired consistency.
  2. Divide among bowls, drizzle with maple syrup, sprinkle with pecans, and serve.
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