Rich and creamy vegan pumpkin spice oatmeal with real pumpkin and warming pumpkin spice is the cozy, healthy breakfast you need!
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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.
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!
Either way, this creamy, satisfying pumpkin spice oatmeal is a fall favorite!
Ingredients and substitutions
- rolled oats - Do use rolled oats or old fashioned oats. They only take five minutes to cook, and you'll get the best results with this kind. You can use quick oats, but I like how the extra simmering time makes the pumpkin taste more mellow.
- dried cranberries - Sweet-tart dried cranberries are a nice contrast to the deep flavors in this pumpkin oatmeal. Feel free to use other dried fruits of choice, if you like!
- coconut milk - I love the flavor that coconut milk gives this oatmeal! You can use you favorite creamy, non-dairy milk instead, if you prefer.
- pumpkin puree - You can use canned or homemade pumpkin puree.
- pumpkin pie spice - This is a seasoning blend. If you can't find pumpkin spice, mix 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a ⅛ teaspoon of ground cloves. Measure and use.
- sweetener - I like to sweeten pumpkin spice oatmeal with maple syrup, but you can also use agave nectar, brown sugar, or a sugar substitute.
How to make pumpkin spice oatmeal
In a saucepan, bring the water to a boil. Add the remaining ingredients and cook, stirring occasionally, for five minutes, or until the oats thicken and the pumpkin is dissolved.
Sweeten to taste, and serve.
Helpful tips
- If you can't find pumpkin spice, mix 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a ⅛ teaspoon of ground cloves. Measure and use.
- This comes together quickly, so don't leave the pan unattended.
Storage and reheating directions
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.
Frequently asked questions
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!
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!
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.
More pumpkin spice goodness
📖 Recipe
Pumpkin Oatmeal Recipe
Ingredients
- 4 cups water
- 2 cups rolled oats
- 1 cup dried cranberries - or other dried fruit
- 1 cup coconut milk - light or full-fat. Or other creamy, non-dairy milk
- ½ cup canned 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
- 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!
- 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
Margaret
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 :)
Becky Striepe
Ooh I bet that works well! Oats are such comfort food. :)
Sue L.
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).
Becky Striepe
Ooh I have been wanting to try steel cut oats in the crock pot! Your recipe sounds super delicious!
Jes
I haven't been eating much oatmeal lately either but, mmm, spicy pumpkin goodness--I can get behind this!
cookeasyvegan
This sounds like a delicious way to start the day — so much better than plain oatmeal, which can become so "forgettable" after a while.
Becky Striepe
I hear ya! Oatmeal can be super boring, and I forgot how fun you can make it with the right mix-ins!