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    Home » Simple Vegan Recipes » Breakfast recipes

    Vegan pumpkin spice oatmeal

    Last Modified: May 6, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    bowls of pumpkin oatmeal with cranberries and pumpkin spice
    ladle scooping up pumpkin spice oatmeal from the pan
    bowls of pumpkin oatmeal with cranberries and pumpkin spice, text overlay
    image collage of pumpkin oatmeal and the ingredients

    Rich and creamy vegan pumpkin oatmeal seasoned with warming pumpkin spice is the cozy, healthy breakfast you need!

    bowls of pumpkin oatmeal with cranberries and pumpkin spice

    This recipe is adapted from my first cookbook, Bowls. The vegan pumpkin oatmeal in the book serves one person. Here, I've tweaked the process to be even easier than before and upped it to four servings, so you can feed a crowd.

    Or make it once, and have breakfast sorted for days!

    Jump To:
    • Recipe notes
    • What's the best kind of oat to use?
    • What to do with the leftover pumpkin puree
    • What to do with the leftover coconut milk
    • How to store and reheat
    • Pumpkin oatmeal recipe

    pumpkin spice oatmeal ingredients on a marble table

    Recipe notes

    One of my favorite features of this pumpkin oatmeal recipe is that it's as simple to make as plain oatmeal. You don't need to chop or do any other prep work beyond measuring a few ingredients.

    To make this oatmeal, start by boiling your water. Then, add rolled oats, dried cranberries, canned pumpkin, coconut milk, and pumpkin spice.

    For the coconut milk, I recommend the canned sort -- light or full fat is fine. Coconut milk from a carton won't give you the creaminess or coconut flavor that canned will.

    Pumpkin spice is just a blend of cinnamon, ginger, cloves, and nutmeg. When I originally wrote this recipe, I had you adding each spice individually. Now, pre-mixed pumpkin spice is readily available at grocery stores.

    If you do want to make your own pumpkin spice mix, Taste of Home has the measurements for you.

    Once you have all of your ingredients in the pan, stir frequently. Frequent stirring will help the pumpkin dissolve into the mixture and keep the oats from clumping.

    image collage of boiling water, oatmeal ingredients added, and simmering oatmeal

    What's the best kind of oat to use?

    I recommend using rolled oats for this recipe.

    Quick oats cook too quickly, and your other flavors won't have a chance to meld at all in the pan.

    Steel cut oats, on the other hand, take too long to cook. They also use more water than rolled oats do. Your pumpkin oatmeal will be a mess if you substitute steel cut oats without adjusting the rest of the recipe to accommodate. If you want a steel cut oats recipe, try my Instant Pot apple steel cut oats instead!

    What to do with the leftover pumpkin puree

    This recipe does not use an entire can of pumpkin. You've got some options here!

    Your first option is to freeze the leftovers. Pumpkin freezes well, and you can either thaw it overnight in the fridge or quickly in the microwave when you need it.

    I also love adding pumpkin to soups and stews. Add that leftover pumpkin to a batch of chili or soup to thicken it up and add some good, fall flavor!

    Or, use that leftover pumpkin to make my pumpkin spice almond butter. So good on toast or biscuits!

    What to do with the leftover coconut milk

    Like the pumpkin, this recipe doesn't use a whole can of coconut milk. You'll have about ¾ of a cup remaining. Here are some ideas to use it up:

    • Drizzle onto cooked oatmeal. I love the contrast of cool, creamy coconut milk against these warm, rich oats.
    • Add to soups or stews for a bit of creaminess.
    • Use it in your smoothies for a decadent coconut twist.
    • Freeze it for later. You can freeze it all in one freezer-safe container or pour it into an ice cube tray. I like the cube method, because you can pop a cube into your smoothies when you're feeling fancy.
    ladle dishing up oatmeal from a pot

    How to store and reheat

    Store your leftovers in an airtight container.

    I like to divide up any leftovers into individual, microwave-safe lidded bowls. That way, I can grab a pumpkin spice oatmeal and pop it into the microwave for breakfast in a flash.

    You can freeze this recipe in a freezer-safe container. To thaw, either let it defrost overnight or thaw in the microwave. Things may separate oddly when you thaw, but don't worry! Just stir it all together again before you eat.

    bowls of pumpkin oatmeal with cranberries and pumpkin spice

    Pumpkin oatmeal recipe

    Rich and creamy vegan pumpkin oatmeal seasoned with warming pumpkin spice is the cozy, healthy breakfast you need!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast
    Cuisine: Vegan
    Keyword: pumpkin oatmeal, pumpkin spice oatmeal, vegan pumpkin oatmeal
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 439kcal
    Author: Becky Striepe

    Ingredients

    • 4 cups water
    • 2 cups rolled oats
    • 1 cup dried cranberries
    • 1 cup coconut milk
    • ½ cup canned pumpkin - see note about what to do with the extra pumpkin
    • 1 teaspoon pumpkin spice seasoning
    • your sweetener of choice - to taste

    Instructions

    • In a saucepan, bring the water to a boil. Add the remaining ingredients and cook, stirring occasionally, for 5 minutes, or until the oats thicken and the pumpkin is dissolved. Sweeten to taste.

    Video

    Notes

     What to do with the extra pumpkin:
    • Pumpkin freezes well, and you can either thaw it overnight in the fridge or quickly in the microwave when you need it.
    • Add to a batch of chili or soup to thicken it up and add some good, fall flavor.
    • Make my pumpkin spice almond butter. So good on toast or biscuits!
    What to do with the extra coconut milk:
    • Drizzle onto cooked oatmeal. 
    • Add to soups or stews for a bit of creaminess.
    • Use it in your smoothies for a decadent coconut twist.
    • Freeze it for later. You can freeze it all in one freezer-safe container or pour it into an ice cube tray. Tha
    About sweetening: The calorie calculation for this recipe is without sweetener, since that will vary depending on what sort you choose. I like to use maple syrup or brown sugar to sweeten these oats.

    Nutrition

    Nutrition Facts
    Pumpkin oatmeal recipe
    Amount per Serving
    Calories
    439
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    11
    g
    55
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    26
    mg
    1
    %
    Potassium
     
    983
    mg
    28
    %
    Carbohydrates
     
    61
    g
    20
    %
    Fiber
     
    17
    g
    68
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    4767
    IU
    95
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    108
    mg
    11
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Margaret

      January 02, 2013 at 4:49 pm

      I never eat rolled oats for breakfast but.................
      when I can't settle at night, up I get and have my bowl of oats, made with just a pinch of salt, sometimes a little soy milk, then back to bed and asleep in no time :)

      Reply
      • Becky Striepe

        January 02, 2013 at 4:56 pm

        Ooh I bet that works well! Oats are such comfort food. :)

        Reply
    2. Sue L.

      October 22, 2012 at 5:23 pm

      I'm addicted to my new favorite oatmeal recipe:
      1 quart unsweetened chocolate almond milk
      1 1/4 cup steel cut oats
      1 1/2 tsp. cinnamon
      1/2 tsp. powdered ginger
      1/4 cup dried cherries
      Sweetener of choice (I use stevia)
      Chocolate chips or carob chips
      Combine first 4 ingredients in a crockpot before going to bed. Turn pot on low. Next morning add dried cherries and sweetener to taste. Stir. That's it! To serve, I add 1-2 tsp of choc or carob chips to a bowl of oatmeal and pour on a little unsweetened almond milk (choc, vanilla or plain). Makes 4-5 servings (1 cup or 3/4 cups each).

      Reply
      • Becky Striepe

        October 22, 2012 at 6:10 pm

        Ooh I have been wanting to try steel cut oats in the crock pot! Your recipe sounds super delicious!

        Reply
    3. Jes

      October 09, 2012 at 7:58 pm

      I haven't been eating much oatmeal lately either but, mmm, spicy pumpkin goodness--I can get behind this!

      Reply
    4. cookeasyvegan

      October 09, 2012 at 12:16 pm

      This sounds like a delicious way to start the day — so much better than plain oatmeal, which can become so "forgettable" after a while.

      Reply
      • Becky Striepe

        October 09, 2012 at 1:20 pm

        I hear ya! Oatmeal can be super boring, and I forgot how fun you can make it with the right mix-ins!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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