This easy pumpkin spice oatmeal is exactly what you need to start your fall mornings in the best way possible! The best part? This recipe can be made 5 different ways: into overnight oats, on the stovetop, in the microwave, instant pot, or crock pot/slow cooker! Thick, creamy, and infused with pumpkin puree and warm spices, these oats come together in just 15 minutes.
Who here thinks having dessert for breakfast is acceptable? All of us? Great, because pumpkin season has arrived this pumpkin pie oatmeal has all the same yummy fall flavors of pumpkin pie but way healthier. It's truly the ultimate cozy fall breakfast.
If you want actual dessert, I recommend making this pumpkin coffee cake first and then using the leftover pumpkin puree to make this the next chilly morning.
This pumpkin spice oatmeal recipe is naturally healthy & nutritious, dairy-free, gluten-free, refined sugar-free, nut-free, and can be served as is or with your favorite toppings, like granola, pumpkin seeds, or dried fruit. It's by far the best and my favorite fall oatmeal!
Why you'll love this recipe
- It's ready to eat in 15 minutes! If you're someone who is crunched for time or just has busy weekday mornings, this recipe is perfect for you. With a cook time of 10 minutes or less, it's a super quick breakfast to make morning of or is great to meal prep.
- This recipe can be made 5 different ways! It can be made in the microwave, on the stovetop, in the instant pot, in the crockpot or put in a jar in the fridge for overnight oats.
- It's totally customizable! There's so many different toppings that you can choose from that would round this meal out so well.
- It’s a healthy breakfast that's high in dietary fiber, vitamins (vitamin a, vitamin c) and minerals (calcium, potassium, magnesium).
- This recipe is one that the whole family will love, kids and picky eaters included!
Another thing I love about this easy pumpkin oatmeal is that it only calls for a handful of ingredients!
Old Fashioned Rolled Oats: it wouldn't be oatmeal without some oats! Old fashioned oats will give you the best texture while still being quick to make. You can use steel cut oats for this recipe, but it will take longer to make and you will need to adjust the the liquid according to package instructions.
Non-Dairy Milk: You can use whatever unsweetened & unflavored non-dairy milk you like! I personally used homemade oat milk because I love how creamy it is in comparison to other plant based milks but unsweetened almond milk, soy milk, coconut milk or cashew milk will work.
Maple Syrup: to act as our natural sweetener! I prefer pure maple syrup, but use your favorite.
Pumpkin Puree: not pumpkin pie filling, just canned pure pumpkin puree.
Pumpkin Spice: we'll be making our own pumpkin spice in this recipe by using a medley of ground cinnamon, ground ginger, nutmeg, all spice, and ground cloves! However, you can totally use store bought pumpkin spice if that's easier for you.
I chose to make this healthy breakfast on the stovetop, but it can also be made overnight, in an instant pot, in the microwave, or in a crockpot/slow cooker.
- Add the oats, non-dairy milk, water, and a dash of salt to a medium saucepan and bring to a boil over medium heat. Once boiling, immediately reduce to low heat and bring to a simmer.
- Once simmering, stir in the maple syrup, pumpkin purée, and all of the spices.
- Cook for another 5-6 minutes, or until the liquids have absorbed to your liking but the oats are soft and pleasant to chew. They shouldn't be watery (unless you prefer that, than by all means)! If you want the oats thicker, cook for a few extra minutes; if you like them runnier/thinner, add another splash of milk.
- Taste and adjust as desired (do so sparingly, as a little bit of the spices go a long way). Serve immediately and top with a drizzle of maple syrup, pecans, pepitas, dried fruit, or whatever your favorite toppings are!
- To a large bowl (microwave safe, of course) combine oats, milk, water, and a pinch of salt. Microwave on high for 2 ½ minutes, stopping to stir after 1 minute. If you see the oats starting to bubble up, open the microwave and give it a good stir so it doesn't overflow.
- Once done, remove from the microwave and stir in the maple syrup, pumpkin puree, and spices. Taste and adjust, add your toppings of choice, and enjoy!
Overnight Oats Instructions
- Add all ingredients to an airtight container, like a mason jar or Tupperware that can be sealed with a lid, and stir to combine.
- Seal the container and refrigerate for at least 8 hours. When ready to serve, stir and desired toppings. The oats will have absorbed almost all of the liquid, making it perfect overnight oats recipe. Taste and adjust, adding a splash of milk if desired.
Instant Pot Instructions
You will need to double the recipe unless you are using a small 3 quart instant pot.
- Combine all ingredients into the bottom of an Instant Pot insert and stir well to combine.
- Attach lid, turn to lock, and set valve to 'SEALING.'
- Manually set to cook for 1 minute on HIGH pressure, it should take about 10-12 minutes to come to pressure then let the pressure naturally release for 5 minutes. Total cooking time should be about 17 – 20 minutes.
- Taste and adjust, then serve with your toppings of choice.
Crockpot or Slow Cooker Instructions
You will need to double the recipe unless you are using a small 3 quart crockpot or slow cooker.
- Combine all ingredients in the bowl of a slow cooker and stir well to combine.
- Cook on LOW for 8 hours.
- Taste and adjust, then serve with your toppings of choice.
Variations & Substitutions
I love this pumpkin oatmeal recipe is as but there a definitely a few ways you could successfully change it up!
Use brown sugar, coconut sugar, or agave instead of pure maple syrup. Simply swap out the maple syrup with the sweetener of your choice at a 1:1 ratio.
Make this oatmeal without milk by just replacing the non-dairy milk with water.
Use steel cut oats instead of old fashioned oats. Use 3 cups of milk and/or water instead of just 2 cups, but refer to the liquid to oat ratio on the packaging to be sure. Take note that using steel cut oats will take a bit longer to cook!
Turn this into gingerbread oatmeal by replacing half the maple syrup with molasses and sprinkle with candied ginger.
- Fresh fruit like bananas or apples
- Nuts and seeds like pumpkin seeds (pepitas), chia seeds, flax seeds, pecans, or walnuts
- Dried fruit like cranberries or raisins
- Nut butters
- Chocolate chips or cacao nibs
Keep this recipe gluten-free by ensuring you buy certified gluten-free oats.
Don't stir too much if cooking on the stove. Over stirring will cause the oats to break down a bit and get gummy.
Do not use quick oats or instant oats, they'll be way too mushy!
If you're cooking on the stovetop, make sure you reduce the heat to low right when it begins to boil. I have forgotten to do this and I've ended up with burnt, yet undercooked, oats.
Refrigerator: Store the cooked or overnight oatmeal in an airtight container in the fridge for up to 4 to 5 days. To reheat, add back to a pot and add a splash of non-dairy milk. Cook on low until creamy and warmed through.
Freezer: This pumpkin spice oatmeal is freezer-friendly! Allow the oatmeal to cool completely first then freeze them in airtight containers or freezer-friendly bags for up to 6 months. Allow to thaw at room temperature then reheat on the stove or in the microwave.
Room temperature: I do not recommend storing any oatmeal at room temperature, as it grows bacteria quickly. If it's out for more than 2 hours, toss it!
Reheat oatmeal on the stovetop by adding splash of non-dairy milk and heating until warmed through. You could also reheat in the microwave at 30 second intervals until heated through.
There's so many! Apples, coconut, cranberries, orange, kumquat, and more.