Pumpkin Pie Oatmeal

Halloween is over, and for the second year in a row I have not let my jack-o-lanterns go to waste. After chopping out their faces, morbid I know ;), I baked them, scooped out their flesh and bagged ’em up to be preserved in the freezer. Of course, I kept some in the refrigerator for me to use NOW and I’ve been puttin’ it in everything!

I have a whole lot of love for oatmeal, I mean, you couldn’t tell by all of the recipes I have for it, could you? It’s the perfect breakfast, in my mind, and so easily customizable. The fresh-baked pumpkin meat is amazing in this, you could use canned pumpkin if that’s all you have on hand, but if you haven’t baked up a pumpkin before I strongly recommend that you do so.


  • 1/2 Cup Rolled Oats
  • 1/2 Cup Cooked Pumpkin, chopped or pulled apart
  • 1 tbsp. Maple Syrup
  • 1 1/2 tsp. Pumpkin Spice
  • 1/2 tsp. Earth Balance
  • A pinch of Salt
  • 3/4 Cup Water or Non-Dairy Milk


  1. Place all ingredients in a small pot over medium heat and stir together until evenly combined. Simmer until it’s the thickness you desire, I usually end up cooking it for around 5-7 minutes. Top with a little drizzle of maple syrup and a pinch of pumpkin spice and you have the perfect, fall breakfast!

One thing that I absolutely love about most vegan food, including this breakfast, is that it feels like indulging but without all of the guilt! Take one look at this oatmeal and you think that you could definitely bake it up and have it for dessert. But, with half of it made up of pumpkin, you have a low-calorie and filling dish that’s packed with Beta-Carotene, Fiber, Potassium and Zinc (which is a great mineral to feed your immune system with during cold/flu season!).

Also, I am participating in this month’s bloghop! It’s all about #squashlove and sharing many delicious recipes amongst the blogging community! Check it out and add your recipe to the bloghop, plus the widget.



Filed under Healthy Recipes, Holidays, Sweet Recipes

30 Responses to Pumpkin Pie Oatmeal

  1. And here I usually just let my jack-o-lanterns sit on the front steps for a few weeks until they rot! Seems terribly wasteful now, especially when I could be making something so delicious as this oatmeal with them.

    • Jackie

      I know, right? After I cooked them up last year and was able to pull out the frozen pumpkin once fall came around, I was so glad that I did it. That, and I don’t have to wait for canned pumpkin to hit the grocery stores!

  2. CJ

    When I read your blog and see the amazing photographs of the food, I feel like I’m sitting across the table from a friend who is sharing her passion with me. I’m excited about making this recipe and telling others about you.

    • Jackie

      Thank you so much, those are some very kind words and I truly appreciate it! I hope that you enjoy the recipe as much as I did! :)

  3. that oatmeal looks so delicious… i dint get any pumpkins this season .. but i do have some canned one waiting to be opened.!!

  4. This looks like something I’d love. I’m going to have it for breakfast tomorrow! thanks so much for sharing.

  5. I’ve been looking everywhere for a delightful recipe to use up that leftover pumpkin purée in the fridge. Monday morning breakfast, meet my mouth!

  6. sounds like the perfect fall breakfast!

  7. When fall starts, my love for oatmeal gets rekindled. Now I’m happy I didn’t carve those pumpkins sitting by the doorstep. They will definitely get eaten this year!

    Glad to discover your blog via Squash Love! Welcome to our blog hop.

  8. I just re-discovered oatmeal myself. I’m hooked on steel oats now and I can certainly empathize with your love for oats. Oatmeal cookies are my favorite, and I’m in the process of discovering every way you can eat them, you get the pciture 😉 I’ve bookmarked this recipe to make very very soon. Nice to meet you here on bloghop.

  9. Pingback: Pumpkin Pie Porridge « Caitlin's Health

  10. That’s using pumpkin the right way.

  11. I know what I’m having in the morning! I just roasted a pumpkin and the pulp is in the fridge. We also have a cold front moving in tonight, so what a great morning it will be for pumpkin pie oatmeal! Love it!

  12. Hi! So happy to have found you via the squash hop! This looks so good; I’m doing a quinoa version soon. Come say hi at http://www.yummymummykitchen.com

  13. The husband doesn’t really like oatmeal but he had one word to say about this recipe – “Excellent!” He even got up to see if there was more and he never does that. :) I did add pecans and omitted the Earth Balance. What a great start to a cloudy and cold day!

  14. I love pumpkin and oatmeal, so it’s a win-win for me!

    Found you through Finding Vegan (which I have never successfully posted to! I’ll have to try again soon), and I’ve copied the Blog Hop onto my blog. Great idea! Where did it come from and how does one find out what the month’s ingredient is?

    Thanks in advance!
    Vegan Fazool blog

  15. Oh I love oatmeal everyday! This is absolutely divine! Thanks for the recipe idea. Glad to cook along with you on this squash event.

  16. I love oatmeal, and really need to try pumpkin oatmeal! This looks sooooo good! I must try this VERY soon:-) Beautiful! Hugs, Terra

  17. Pingback: Pumpkin Protein Smoothie | Vegan Yack Attack

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