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A bowl of pumpkin pie oatmeal
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5 from 13 votes

Pumpkin Spice Oatmeal with Berries

With hints of fall flavors like nutmeg, cinnamon and pumpkin pie spice, this bowl of oatmeal tastes just like a pumpkin pie!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 300kcal
Author: Anjali Shah


  • 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)


  • 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.


Top tips for making Pumpkin Spice 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!


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