This pumpkin pie oatmeal would pair really well with my pumpkin pie pancakes in the morning. Baked oats, oatmeal and anything oats seem to be trending a lot lately so I’m reposting these. This pumpkin oatmeal is made with blended almond milk and pumpkin pie purée, and boiled rolled oats. This gives off tons of cozy, fall auras so it is something that I prefer to eat in the colder seasons. Plus it is incredibly easy since it’s done in the microwave so there’s no losing out with this breakfast gem.
You can totally use regular pumpkin purée but it is less sugary than pumpkin pie so you will need to add more sugar. You will use almond milk because it is an almond oatmeal but you can use almond extract and almond nuts to intensify this nutty flavor. I blended the pumpkin pie purée with the almond milk because it just felt like the right thing to do. Also, it makes the oatmeal smooth and not grainy.
All you need to do is microwave this pumpkin oatmeal for up to 4 minutes in total. This can also be done on the stove but I didn’t feel like it. You can drizzle some syrup or sprinkle nuts and fruit over this as well. I opted for blueberries, chopped peaches and honey as my toppings.
If you want a large batch oatmeal recipe, check out my coconut peach oatmeal. Other pumpkin recipes which are dear to my heart:
Ingredients
1 cup pumpkin purée
1 cup almond milk
2 cups water
1&1/2 cups rolled oats
4 tablespoons granulated sugar
Instructions
- Blend the almond milk and the pumpkin pie until it you get a smooth liquid.
- Mix the oats with the water in a large bowl and microwave it for 2 minutes.
- Add in the blended mixture from step 1 to the oats and microwave for another minute.
- Serve warm and top with chopped fruit or honey.
- Leftovers are great for 3-4 days in the fridge.