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    Home » Simple Vegan Recipes » Sweet Vegan Breakfasts

    Vegan Pumpkin Spice Oatmeal

    Published: Sep 4, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    bowls of pumpkin spice oatmeal on a white table, text overlay
    image collage showing boiling water, adding the oatmeal ingredients, the pumpkin oatmeal after thickening, and serving it with a ladle
    bowls of pumpkin spice oatmeal on a white table

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

    bowls of pumpkin spice oatmeal on a white table
    Jump to:
    • Ingredients and substitutions
    • How to make pumpkin spice oatmeal
    • Helpful tips
    • Storage and reheating directions
    • Frequently asked questions
    • More pumpkin spice goodness
    • 📖 Recipe

    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!

    oats, pumpkin, pumpkin spice, dried cranberries, and coconut milk in cups on a white table with text labels

    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.
    image collage showing boiling water, adding the oatmeal ingredients, the pumpkin oatmeal after thickening, and serving it with a ladle

    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

    What's the best kind of oats 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 can I 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 can I 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.

    More pumpkin spice goodness

    • pumpkin almond butter spread on a biscuit
      Pumpkin Spice Almond Butter for Immaculate Organic Flaky Biscuits
    • air fryer baked apples on a plate with vegan vanilla ice cream on it
      Pumpkin Spice Air Fryer Baked Apples
    • close up of a vegan scone on a baking sheet
      Vegan scones with maple glaze

    📖 Recipe

    bowls of pumpkin spice oatmeal on a white table

    Pumpkin Oatmeal Recipe

    Rich and creamy vegan pumpkin spice oatmeal with real pumpkin and 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 minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 369kcal
    Author: Becky Striepe

    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
    US Customary - Metric

    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

    No pumpkin spice mix? No problem! Mix 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a ⅛ teaspoon of ground cloves. Measure and use.
     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
    369
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    11
    g
    55
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    25
    mg
    1
    %
    Potassium
     
    349
    mg
    10
    %
    Carbohydrates
     
    57
    g
    19
    %
    Fiber
     
    7
    g
    28
    %
    Sugar
     
    23
    g
    26
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    4766
    IU
    95
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    49
    mg
    5
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    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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    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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