Cozy up with this creamy Vegan Pumpkin Spice Oatmeal that’s made with hearty rolled oats, pumpkin purée, pure maple syrup, and warm pumpkin pie spice. The perfect make-ahead breakfast for fall, chilly mornings, and is ready in just 10 minutes. What better way to enjoy pumpkin season?
Check out my Blueberry Quinoa Bowl and Chai-Spiced Quinoa Bowl.
If pumpkin season were an Olympic sport, I'd have a gold medal in "most creative ways to use leftover pumpkin purée."
And this Vegan Pumpkin Spice Oatmeal?
It's my go-to comfort bowl on a chilly fall morning when the leaves start crunching, and my flannel shirts make their annual comeback.
We all want that cozy fall breakfast that tastes like a hug in a bowl. It just shouldn’t require an advanced culinary degree or dirtying 12 mixing bowls.
And, that's precisely what this recipe delivers: simple ingredients, quick cooking time, and all the pumpkin spice flavor without a drop of dairy or refined sugar.
Whether you're team rolled oats, steel cut oats, or even quick oats, this oatmeal adapts to your heart’s desire. It's hearty, naturally sweetened, and the kind of healthy breakfast option you'll want on repeat all season.
Why you'll love this recipe
- Perfect breakfast for busy mornings – Ready in less than 10 minutes! It’s also a great make-ahead breakfast.
- Creamy & comforting – Almond milk and pumpkin purée give it that silky texture of traditional oatmeal with an autumn twist.
- Healthy pumpkin oatmeal recipe – Dairy-free, refined sugar-free, and made with simple ingredients.
- Versatile – Great way to use leftover pumpkin puree, and it works with any non-dairy milk you've got.
- Fall flavors on repeat – Because pumpkin spice isn't just a latte, it's a way of life.
Ingredients you'll need
Step-by-step instructions with detailed amounts are in the recipe card down below.
- Rolled oats: For that perfect chewy texture (old fashioned oats work best).
- Pumpkin purée: Make sure it's pure pumpkin, not pumpkin pie filling.
- Maple syrup: Use pure maple syrup for natural sweetness.
- Pumpkin pie spice: The hero of fall spices. (BTW, make your own!)
- Unsweetened almond milk: You can use any plant milk you prefer (soy milk, oat milk, coconut milk).
- Vanilla extract: Adds warmth and depth.
- Pecans: For crunch, nuttiness, and the finishing touch. Or, any nuts you prefer.
How to make vegan pumpkin spice oatmeal
You won’t believe how easy it is to whip up a delicious, healthy breakfast.
- In a medium saucepan, bring almond milk to a gentle simmer over medium heat.
- Stir in rolled oats, then reduce the heat. Cook about 5 minutes and stir occasionally.
- Add the pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract. Simmer another 2-3 minutes until creamy.
- Serve warm, topped with chopped pecans and an extra drizzle of maple syrup.
Substitutions
- Oats: Swap rolled oats with steel cut oats (you’ll need to increase the cooking time) or quick oats for a softer texture.
- Gluten-free: Be sure to use gluten-free oats.
- Nut allergy: You can use sunflower seeds or pumpkin seeds if you want a bit of crunch.
- Milk: Any dairy-free milk works. Use soy milk for extra protein, oat milk for creaminess, or coconut milk for richness.
- Sweetener: Feel free to swap maple syrup with coconut sugar or brown sugar.
Variations
- Pumpkin pie oats: Add a teaspoon of ground cloves or a pinch of nutmeg for a deeper fall spice flavor.
- Baked pumpkin oatmeal: Transfer the mixture to a baking dish, sprinkle with pumpkin seeds, and bake until golden brown.
- Overnight oats: Mix the dry ingredients with the wet ingredients in a large mixing bowl, cover with plastic wrap, and refrigerate overnight. Add a splash of milk before serving.
- Pumpkin spice latte vibes: Stir in a shot of espresso for the ultimate fall breakfast mash-up.
- Fresh fruit: sliced bananas, blueberries, or strawberries are always a winner.
- Add-ins: Hemp hearts, chia seeds, flax eggs (for extra nutrition and thickness), or dark chocolate chips for indulgence.
How to store pumpkin spice oatmeal
- Refrigerator: Store in an airtight container for up to 4 days. Add a splash of milk when reheating to bring back creaminess. Reheat on the stove or in the microwave until warmed throughout.
- Meal prep: Make a big batch and divide into individual servings for grab-and-go breakfasts.
- Freezer: Freeze in portions wrapped in plastic wrap or freezer-safe containers, then thaw overnight in the fridge.
Did you try this recipe?
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Vegan Pumpkin Spice Oatmeal
This creamy Vegan Pumpkin Spice Oatmeal is a quick and healthy fall breakfast made with rolled oats, pumpkin purée, maple syrup, and warm pumpkin pie spice. Dairy-free, refined sugar-free, and ready in just 10 minutes, it's the perfect cozy breakfast for chilly mornings.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 ½ cups unsweetened almond milk (or oat milk, soy milk, or other non-dairy milk)
- 1 cup rolled oats (old-fashioned oats work best)
- ½ cup pumpkin purée (not pumpkin pie filling)
- 2 tablespoons pure maple syrup (plus more for drizzling)
- 1 teaspoon pumpkin pie spice (or ¾ tsp cinnamon + ¼ tsp nutmeg)
- ½ teaspoon vanilla extract
- 2 tablespoons chopped pecans (or walnuts, pumpkin seeds, or hemp hearts)
Instructions
- In a medium saucepan, bring the almond milk to a gentle simmer over medium heat.
- Stir in the rolled oats. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally, until the oats start to soften.
- Add the pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract. Stir well to combine and simmer for another 2-3 minutes, until creamy and thickened.
- Remove from heat and divide into two bowls.
- Top with chopped pecans and an extra drizzle of maple syrup for the finishing touch. Serve warm.
Notes
- For extra creaminess, stir in a splash of milk just before serving.
- Meal prep friendly: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of plant milk to restore texture.
- Variations: Add chia seeds, flax meal, or hemp hearts for extra nutrition. Stir in dark chocolate chips for a treat, or top with fresh fruit like banana or apple slices.
- Make it baked: Pour into a baking dish, top with pumpkin seeds, and bake until golden brown for a cozy pumpkin oatmeal bake.
Nutrition
- Serving Size: 1 cup
- Calories: 338
- Sugar: 14.6 g
- Sodium: 145.5 mg
- Fat: 7.4 g
- Carbohydrates: 52.8 g
- Fiber: 7.4 g
- Protein: 8.3 g
- Cholesterol: 0 mg
Shane
This is really good. I baked it with pumpkin seeds on top. Thank you
Thank you and yes!
Oh man! So, so good! I made as per recipe except it was 6 a.m. and I was too sleepy to chop nuts so I just added chia seeds. Was delicious. I will most definitely make all autumn/winter. I love it!
Thanks Shane! Youve done it again!
Awesome, I’m so glad you enjoyed it. Thank you for reaching out!
Cozy up with this creamy Vegan Pumpkin Spice Oatmeal that’s made with hearty rolled oats, pumpkin purée, pure maple syrup, and warm pumpkin pie spice. The perfect make-ahead breakfast for fall, chilly mornings, and is ready in just 10 minutes. What better way to enjoy pumpkin season?