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
