This recipe for Pumpkin Pie Oatmeal will be your go to recipe to wake up to during the cold fall and winter mornings. But this post isn’t about this recipe – it’s about how I’ve been a liar. Promise me you’ll read and we can still be friends? 

Pumpkin Pie Oatmeal

Before we talk about this incredible Pumpkin Pie Oatmeal – let’s talk about oatmeal on its own first. More specifically, how I haven’t had a bite of oatmeal in over 30 years (and I’m 31!). Yes, I’ve posted oatmeal recipes before – those recipes were taste tested by friends and family, never by myself. I just couldn’t eat oatmeal – I though it’d be a repulsive texture.

But low and behold, I was visiting Nantucket and the hotel buffet had a little bowl of coconut oatmeal – which I took because I wanted a cute Instagram shot. After the photo, I thought to myself -maybe this is good? Maybe this is the time oatmeal will be your thing? And believe it or not my friends, I LOVED IT. It’s like I’v discovered a new lover, a new adventure. The possibilities with oatmeal are endless and I cannot wait to tackle them all. But first, we start the season with this Pumpkin Pie Oatmeal recipe – if you love pumpkin pie, you’ll love this for breakfast.

It’s packed with my favorite spices: ginger, cinnamon, nutmeg, and cardamom, and with pumpkin puree to give you those healthy benefits. Sweetened with coconut sugar, it’s just sweet enough to get you through a bowl, but not too much since it is breakfast time. Top with a handful of pecans for healthy fats and a drizzle of cream because life is too short for anything fat free. Now go forth and eat all the oatmeal – I sure am!

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

This seasonally delicious oatmeal is packed with fresh spices and pumpkin puree - the healthiest way to start the day!
Print Recipe
Pumpkin Pie Oatmeal
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes


  • 1 ½ cups water
  • ½ cup steel cut oats
  • 2 tablespoons pumpkin puree
  • 2 tablespoons Stonyfield French Vanilla Yogurt
  • 1 tablespoon coconut sugar
  • ¼ teaspoon: ginger cinnamon
  • pinch of: freshly ground nutmeg cardamom
  • toppings: pecans maple syrup, heavy cream


  • Boil the water in a small saucepan and once boiling, add oats and reduce heat.
  • Cover and cook for 20 minutes.
  • Add all the ingredients and cook for two more minutes, until sugar melts.
  • Drizzle and sprinkle toppings - serve immediately.
Servings: 2 servings
Author: Marnely Murray


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One Comment

  1. Sounds absolutely delicious, will have to try this when I get home.