Pumpkin Pie Oatmeal

This recipe is adapted from It Doesn’t Taste Like Chicken. I tried it, fell in love, and decided that I needed to share it. It’s quick enough for a weekday morning and a great way to use up the pesky leftovers from a full can of pumpkin puree! And, it’s a great heart-healthy breakfast with low sugar + high protein to keep you fuller longer.

Having a special and warm breakfast always puts me in a good mood and gets me excited for the day. On the next crisp morning, whip up a batch of this for yourself, bask in the yummy aromas, and feel that festive warm goodness that fall flavors inspire.

1 cup unsweetened almond milk, plush a splash
2/3 cup old fashioned oats
1/3 cup pumpkin puree
1/4 cup dates, pitted and chopped
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice (or 1/8 tsp nutmeg, 1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp cloves)
1 tablespoon maple syrup
extra dash cinnamon


In a small saucepan over medium heat, add all the ingredients except the maple syrup and the dash of cinnamon. Stir and cook for about 5 minutes until the oatmeal has thickened and most of the liquid is absorbed. Drizzle with a maple syrup, a splash of almond milk, and a dash of cinnamon if desired. Happy morning!

Serves 2

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