This pumpkin pie oatmeal tastes like you’re eating your favorite fall dessert for breakfast! The rich pumpkin flavor and cozy spices will warm you up with a healthy meal to start the day.
Love pumpkin for breakfast? Try healthy pumpkin coffee cake, healthy pumpkin muffins, or an iced pumpkin spice latte.
Wake up to a bowl of pumpkin pie when you make oatmeal with pumpkin pie spice! Just like pumpkin overnight oats, this easy breakfast is full of fiber and real pumpkin.
If you love oats in the morning, you’ll love these oat flour pancakes and blended overnight oats. You could easily add pumpkin to both!
This recipe for pumpkin oatmeal takes 5 minutes to make and you can easily add protein powder to create a well-rounded meal to keep you full all morning.
Have extra pumpkin puree? Try healthy pumpkin pancakes or pumpkin cinnamon rolls next!
Ingredients You Need
Here are the simple ingredients for pumpkin pie oatmeal. Skip to the recipe card for exact measurements.
- Gluten free old-fashioned oats: I use Bob’s Red Mill brand and love it.
- Pumpkin puree: make sure to get the canned pumpkin only, not the pumpkin pie mix!
- Pumpkin spices: you can use a mixture of the spices included here or you can use pumpkin pie mix if you already have it.
- Maple syrup: adds a little sweetness and more fall maple flavor.
- Pecans: it’s like you’re eating a pecan pie! Pecans were made for fall.
Have extra pumpkin puree? Make pumpkin streusel muffins, healthy pumpkin pancakes, or pumpkin pie overnight oats next.
How to Make Pumpkin Pie Oatmeal
- Mix in a bowl: mix the oats and milk in a large microwave-safe serving bowl. Microwave on high for 2 minutes.
- Stir in the pumpkin: Stir in the pumpkin puree, maple syrup, spices, and vanilla and stir to combine. Let it sit for 1-2 minutes.
- Top and serve: finish with chopped nuts or more of your favorite oeatmeal toppings. Enjoy warm!
Make it On the Stovetop
Combine the oats and milk in a small saucepan and bring it to a simmer over medium heat. When it’s simmering, add the pumpkin, maple syrup, and spices. Cook to your desired consistency (about 2 minutes). Serve hot with toppings!
Can I Make Overnight Pumpkin Oatmeal?
Yes, you can turn this into overnight oats. Although I have a separate recipe for pumpkin pie overnight oats, you can add all of the ingredients to a bowl, stir, and refrigerate overnight.
Oatmeal Topping
- Nuts: pecans and walnuts are my favorite.
- Nut butter: a dollop of almond butter or peanut butter adds healthy fats.
- Fresh fruit: add bananas, blueberries, apples, or figs.
- Cream: a splash of heavy cream or half and half adds richness.
- Pumpkin seeds: for some fiber and crunch.
- Chocolate chips: kids love a sprinkling of dark chocolate.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Pumpkin Pie Oatmeal
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Ingredients
- ½ cup old fashioned rolled oats gluten-free certified if needed
- 1 cup water or milk plus more to taste
- Pinch of kosher salt
- ¼ cup pumpkin puree
- ¼ teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 Tablespoon maple syrup
- Toppings: pecans, nut butter, Greek yogurt, fruit, pumpkin seeds, or hemp seeds.
Instructions
- Add oats and water to a serving bowl. Place in the microwave and heat on high for 2 minutes then let stand for 2 minutes.½ cup old fashioned rolled oats, 1 cup water or milk
- Stir in the rest of the ingredients and mix well to combine. Add more milk (any kind) if desired for more creamy texture.Pinch of kosher salt, ¼ cup pumpkin puree, ¼ teaspoon vanilla, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 Tablespoon maple syrup
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This pumpkin pie oatmeal looks and sounds delicious!