Description

A delicious and easy make-ahead pumpkin pie oatmeal recipe that’s perfect for busy mornings. Packed with fiber, protein, and cozy fall spices, this healthy breakfast can be prepared as stovetop oatmeal, overnight oats, or baked oatmeal.

Ingredients

Scale

2 cups old-fashioned oats
1 ¾ cups milk (dairy or non-dairy)
1 cup pumpkin purée (not pumpkin pie filling)
¼ cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 eggs (optional, for baked version)
1 teaspoon baking powder (if baking)
½ cup chopped pecans or walnuts (optional)
¼ cup raisins or dried cranberries (optional)

Instructions

For Stovetop Oatmeal:

In a medium saucepan, combine oats, milk, pumpkin purée, maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
Bring to a gentle simmer over medium heat, stirring occasionally.
Reduce heat and cook for 5-7 minutes until thick and creamy.
Remove from heat and let sit for a minute before serving.
Top with nuts, dried fruit, or an extra drizzle of maple syrup if desired.

For Overnight Oats (No Cooking Required):

In a large bowl or jar, combine oats, milk, pumpkin purée, maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
Stir well, cover, and refrigerate overnight (or at least 4 hours).
In the morning, stir again and enjoy cold or warm it up in the microwave.
Add favorite toppings such as nuts, yogurt, or granola.

For Baked Pumpkin Pie Oatmeal:

Preheat oven to 350°F (175°C).
In a large bowl, mix oats, baking powder, and spices.
In another bowl, whisk together milk, pumpkin purée, maple syrup, vanilla, eggs, and salt.
Combine wet and dry ingredients, then fold in nuts and dried fruit if using.
Pour into a greased 8×8-inch baking dish and bake for 30-35 minutes, or until set.
Let cool slightly before serving.

Notes

Dairy-Free Option: Use almond, oat, or coconut milk.
Higher Protein: Stir in a scoop of vanilla protein powder.
Extra Creamy: Add a tablespoon of Greek yogurt or coconut cream.
Sweeter Option: Increase maple syrup or honey slightly.
Nut-Free: Omit nuts or replace with pumpkin seeds.

Prep Time: 5 minutes
Cook Time: 10 minutes (stovetop), 30-35 minutes (baked)
Category: breakfast
Method: Stovetop, Overnight, Baked
Cuisine: American

Keywords: make-ahead oatmeal, pumpkin pie oatmeal, healthy pumpkin breakfast, baked oatmeal recipe, overnight oats pumpkin