Pumpkin Pie Oatmeal

Serves 4  |  1 14 cups per serving

When you’re looking for a satisfying, quick breakfast, this pumpkin pie oatmeal is easy breezy. Cooking the oats in almond milk gives each bite creaminess. The pumpkin and spices pack this dish with the flavors of autumn.


per serving


7 g
per serving


8 g
per serving


2 cups uncooked quick-cooking oatmeal
4 cups unsweetened vanilla almond milk
12 cup canned solid-pack pumpkin (not pie filling)
2 teaspoons pumpkin pie spice
1 tablespoon firmly packed light brown sugar



  1. In a food processor or blender, process the oatmeal for 45 seconds, or until it resembles very fine cornmeal.
  2. In a medium saucepan, bring the milk, pumpkin, and pumpkin pie spice to a boil over medium-high heat, stirring constantly until smooth.
  3. Stir in the oats and brown sugar. Reduce the heat to medium. Cook, uncovered, for 1 to 2 minutes, or until thickened, stirring constantly. Spoon into bowls.
  4. Add a small amount of hot water if you prefer a smoother, thinner consistency.

Level 4: Pureed
If the oatmeal is lumpy, process the desired serving(s) in a food processor or blender until smooth. There should be no separation of liquid.

Level 5: Minced and Moist
Serve as prepared.

Level 6: Soft and Bite-Size
Serve as prepared.


Cook’s Tips

For Apple Pie Oatmeal, substitute 12 cup unsweetened applesauce for the pumpkin. Omit the brown sugar.

To make homemade pumpkin pie spice, stir together 1 tablespoon plus 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and 12 teaspoon ground nutmeg until well blended.

Nutrition Analysis

(per serving)
Calories 222
Total Fat 6.0 g
   Saturated Fat 0.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 1.0 g
   Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 184 mg
Carbohydrates 35 g
   Fiber 7 g
   Total Sugars 5 g
   Includes Added Sugars 3 g
Protein 8 g


Dietary Exchanges

2 starches
12 other carbohydrate