Easy Pumpkin Pie Oatmeal with Berries

This Easy Pumpkin Pie Oatmeal is a delicious and healthy breakfast that can be made on the stove top or in the microwave. Ready in under 20 minutes, kid-friendly, easily made vegan or gluten-free — the perfect start to a fall day!

Oatmeal is a total staple in my diet. It’s one of those tried-and-true comfort breakfasts that goes all the way back to my childhood. My typical breakfast is always oatmeal with some sort of mix-ins: apples/pears, nut butters or nuts, banana, berries, ground flaxseed, yogurt, the list is endless! But when I want to switch things up, I love making this easy pumpkin pie oatmeal.

Whether it’s pumpkin season or not, you can pretty much have this year round thanks to organic, canned, pureed pumpkin that’s available at any local grocery store! Although, I have to admit, it’s very comforting to have this on colder fall mornings. Just be careful not to buy “pumpkin pie filling” – which is packed full of sugar and other preservatives that you don’t want to be starting your morning off with.

Not only does this dish come together in less than 20 minutes, but it’s super healthy and super easy! It will keep you full all the way until lunch thanks to the fiber from the oats, pumpkin and berries; and added protein from the nuts and milk.

It’s also kid-friendly too. Both of my kids like adding banana into their oatmeal, and I like mine a little less sweet so I tend to just add berries. And thanks to the warm spices like nutmeg and cinnamon, this will literally taste like dessert for breakfast!

How to make Easy Pumpkin Pie Oatmeal with Berries

Step 1: Make the rolled oats according to the package: you can either make them in the microwave or on the stove. For the microwave, I combined the water + oats and microwaved on high for 2 minutes (more if the oats need to get fluffier before serving)

Step 2: Add your blueberries, pumpkin pie filling, spices and walnuts. Stir to combine.

Step 3: Add the milk and stir to combine. For thinner oats, add more milk!

Step 4: Drizzle the honey on top. I like to actually eat mine without the honey stirred in, to get more of that delicious honey flavor in each bite.

And there you have it! The perfect, dessert-for-breakfast, pumpkin pie oatmeal that’s only 300 calories, is super satisfying, is kid-friendly and adult-approved!

Can you make pumpkin pie oatmeal vegan?

Yes! This oatmeal breakfast recipe is easily made vegan with a few adjustments:

• Use a plant based milk, like unsweetened soy or almond (just make sure there is no carrageenan added to it)
• Use a vegan sweetener such as maple syrup, agave nectar or brown rice syrup instead of honey

Is oatmeal gluten free?

Yes, oats are a gluten free grain. The issue comes in the packaging/processing and the risk of cross-contamination. Most oats are packaged/processed in facilities that work with grains that do contain gluten (wheat, barley, etc.). If you’re celiac or very sensitive to gluten, I recommend buying certified gluten-free rolled oats – which are guaranteed to be 100% gluten free and processed in its own facility.

Is oatmeal healthy?

Oats are incredibly rich and nutrient dense, they make an ideal breakfast and give you energy for the day ahead. They are rich in antioxidants and fiber and can help lower cholesterol and control blood sugars. Oatmeal is also extremely filling, so it’s perfect for helping to maintain a healthy weight and fending off mid-morning munchies!

Top tips for making Pumpkin Pie Oatmeal

• If cooking on the stovetop, use a pot that’s one size up from what you’d typically use. Oats cook better in a thin layer on the stovetop, so the more room they have the better (within reason – you don’t want to use a giant stockpot for these oats!)
• Don’t stir too much (if making on the stove!) – vigorous stirring of the oats will break them down and will turn them into a gummy texture.
• If you need to reheat these oats (after storing it in the fridge), just add a couple tsp more milk or water (more if needed) and warm in the microwave on low heat until the oatmeal is warm and creamy.
• Rolled oats work great in this recipe, but you can use steel cut oats for a more toothsome bite!
• To make this recipe vegan, use an unsweetened, plant-based milk.
• Make sure you choose plain pumpkin puree with no added sugar!

Be sure to try these other healthy and delicious breakfast recipes!

• Grab and Go Breakfast Cookies
• Skinny Maple Granola
• Banana Blast Smoothie
• Apple Cinnamon French Toast
• Strawberry Shortcake Oatmeal

If you have tried this pumpkin pie oatmeal, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

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Easy Pumpkin Pie Oatmeal with Berries

With hints of fall flavors like nutmeg, cinnamon and pumpkin pie spice, this bowl of oatmeal tastes just like pumpkin pie!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Servings: 1

Calories: 300kcal

Author: Anjali Shah

Ingredients

• 1/2 cup rolled oats
• 1 cup water
• 1/2 cup lowfat milk to make vegan, use unsweetened almond or soy milk
• 1/2 cup pureed pumpkin (make sure there is no sugar added)
• 1/4 tsp honey
• 1/4 tsp pumpkin pie spice (more to taste)
• 1 pinch salt
• 1 pinch cinnamon
• 1/4 cup fresh or frozen blueberries
• 1 tbsp crushed walnuts
• 1/4 of a banana, mashed (optional)

Instructions

• Make the rolled oats according to the package: you can either make them in the microwave or on the stove. For the microwave, I combined the water, salt and oats and microwaved on high for 2 minutes (more if the oats need to get fluffier before serving)
• Add your blueberries, pumpkin, spices, banana, and walnuts. Stir to combine.
• Add the milk and stir to combine. For thinner oats, add more milk!
• Drizzle the honey on top. I like to actually eat mine without the honey stirred in, to get more of that delicious honey flavor in each bite.

Notes

Top tips for making Pumpkin Pie Oatmeal

• If cooking on the stovetop, use a pot that’s one size up from what you’d typically use. Oats cook better in a thin layer on the stovetop, so the more room they have the better (within reason – you don’t want to use a giant stockpot for these oats!)
• Don’t stir too much (if making on the stove!) – vigorous stirring of the oats will break them down and will turn them into a gummy texture.
• If you need to reheat these oats (after storing it in the fridge), just add a couple tsp more milk or water (more if needed) and warm in the microwave on low heat until the oatmeal is warm and creamy.
• Rolled oats work great in this recipe, but you can use steel cut oats for a more toothsome bite!
• To make this recipe vegan, use an unsweetened, plant-based milk.
• Make sure you choose plain pumpkin puree with no added sugar!

Nutrition

Calories: 300kcal | Carbohydrates: 46.6g | Protein: 11.4g | Fat: 9.2g | Saturated Fat: 1.2g | Cholesterol: 6mg | Sodium: 346.4mg | Potassium: 530.7mg | Fiber: 6.8g | Sugar: 15.1g