Warm, cozy, pumpkin spice stovetop oatmeal. Perfect for fall or chilly days. Hearty, tasty and ready in under 10 minutes.
It's that special time of year. The temps are starting to cool down a bit, leaves are slowly changing and Starbucks is promoting their Pumpkin Spice Lattes. I think most of us are getting excited for sweaters and all the fun holidays that come along with it.
Why Make Pumpkin Oatmeal.
This pumpkin spice oatmeal will make you taste fall and you will immediately satisfy all your pumpkin spice cravings. There are bits of texture with the crushed walnuts and chocolate chips (optional) and a rich creamy flavor with coconut cream added in.
This Pumpkin Oatmeal is dairy free, gluten free is you use gf oats and it is vegan. It is lightly sweetened with maple syrup, the perfect flavor companion to pumpkin. The chocolate chips make it feel like you are indulging in dessert but i assure you these wholesome ingredients are breakfast approved.
Ingredients To Make Pumpkin Oatmeal.
- Old Fashioned Oats. I prefer this texture of oats. You can use your favorite oat type, however it may effect the cook time.
- Almond Milk or Water. I prefer unsweetened almond milk but you may also use water if you'd like.
- Pumpkin puree. I prefer the real pumpkin, not to be confused with pumpkin pie filling!
- Maple Syrup.
- Pumpkin Spice. You can also use cinnamon in place of.
- Walnuts. This is optional but will add a nice crunch to your oatmeal consistency.
- Canned coconut cream. Not to be confused with canned coconut milk. You will generally find both in the same aisle next to one another. Coconut cream is thicker and more condensed, offering a thick creamy texture to the oats.
How To Make Pumpkin Oatmeal.
Step 1. Add in the dried oats and almond milk or water to a small sauce pan over medium heat. Let it come to a light simmer and stir often making sure the oats don't over cook or burn. After about 3 minutes, add in the pumpkin puree, spice, maple syrup and coconut cream.
Step 2. Stir well and briskly. reduce head to low and simmer for another 2 minutes or until oatmeal mixture is to you liking for consistence.
Step 3. Add to a bowl, add on toppings; walnuts and chocolate chips and enjoy.
Tips and FAQs.
- You can use almond milk or water for this recipe.
- You can use any chocolate chips preferred (or skip them all together!)
- Be sure to crush your walnuts before topping the oatmeal.
- This will store in the fridge for up to 3 days. Add 3 tablespoons of milk or water before reheating.
Other Recipes To Try.
- ½ cup old fashioned oats *
- 1 cup almond milk unsweetened
- 2 tbsp maple syrup
- 3 tbsp pumpkin puree
- 1 tsp pumpkin spice *
- 2 tbsp coconut cream
- 1 tbsp walnuts optional
- 1 tbsp chocolate chips optional
- Add in the dried oats and almond milk or water to a small sauce pan over medium heat. Let it come to a light simmer and stir often making sure the oats don't over cook or burn. After about 3 minutes, add in the pumpkin puree, spice, maple syrup and coconut cream.
- Stir oat mixture well and briskly. Reduce head to low and simmer for another 2 minutes or until oatmeal mixture is to you liking for consistence.
- Add mixture to a serving bowl. Add on toppings; walnuts and chocolate chips and enjoy.
Oh. My. Gosh. YES I can't wait to meal prep this for my in-office work days. Breakfast foods all day errdaaaaay.
Good grief this was so good. I didn’t use the coconut cream and it was still incredible.
So happy to hear that!
Hey! I actually made this but as overnight oats form, you should try it was so good
I will certainly try it as overnight oats!
This was really good on a cold Saturday morning. I printed the recipe and will make it all winter.
Wow this was so good. Never thought to make oats this way.
Bravo ! Best oatmeal I’ve had. My daughter loved them too.
The photos of this one sucked me in. Made it and I’m OBSESSED. That coconut cream milk makes it. Will make again this week.