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Pumpkin Pie Oatmeal

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15



  • 1/2 cup gluten free rolled oats
  • 1/2 cup water
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 banana, mashed
  • 1/4 cup organic pumpkin purée
  • 1 tablespoon maple syrup (or coconut sugar/agave)
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • pinch of sea salt
  • 1 tablespoon chia seeds
  • additional 1/4 cup unsweetened vanilla almond milk
  • vegan chocolate chips (optional)
  • pumpkin seeds (optional)


  1. In a small pot, stir the oats, water and almond milk together and bring to a boil. Reduce heat and simmer for 10 minutes until creamy.
  2. Meanwhile, in a small bowl, mash the banana and stir in the pumpkin purée and maple syrup along with the pumpkin pie spice, cinnamon and sea salt.
  3. Turn off heat and stir the pumpkin mixture into the oats with the optional chia seeds. Mix until well combined.
  4. I like to add extra almond milk at the end as well as it can get dry.
  5. Enjoy!!


  • Serving Size: 1
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