Why You’ll Love This Recipe

I like that this oatmeal is naturally vegan and gluten-free, making it a breakfast option that works for almost everyone. The pumpkin makes it creamy and rich, while the chia seeds add fiber and protein to keep me satisfied. I also enjoy how easy it is to customize with toppings—sometimes I go for nut butter, other times fresh fruit or granola. It’s quick, versatile, and always comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2/3 cup oats
1/2 cup pumpkin puree
2/3 cup lite coconut milk
1 cup water
2 tablespoons chia seeds
1 tablespoon maple syrup (optional)
pinch of cinnamon to garnish
toppings of choice

Directions

Add oats, pumpkin puree, coconut milk, water, chia seeds, and maple syrup to a small saucepan. Stir until combined.

Set the stove to medium-low heat and bring the mixture to a gentle simmer.

Stir occasionally and continue simmering until the oatmeal thickens to the consistency you like.

Divide the oatmeal between two bowls, sprinkle with cinnamon, and add your favorite toppings before serving.

Servings and Timing

Servings: 2
Prep time: 2 minutes
Cook time: 3 minutes
Total time: 5 minutes

Variations

I sometimes add a dash of pumpkin pie spice for extra warmth.
For a protein boost, I stir in a scoop of vanilla protein powder.
When I want extra creaminess, I replace the water with more coconut milk.
I like swapping maple syrup for honey or date syrup depending on what I have.
For crunch, I top with roasted nuts, granola, or pumpkin seeds.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the oatmeal in a saucepan over low heat with a splash of coconut milk or water until creamy again. I can also microwave it for 1–2 minutes, stirring halfway through.

FAQs

Can I make this oatmeal ahead of time?

Yes, I often prepare it the night before and reheat in the morning.

Can I use rolled oats instead of quick oats?

Yes, rolled oats work but take a little longer to cook—about 5–7 minutes.

Can I make this without chia seeds?

Yes, the oatmeal will still turn out creamy, though chia adds texture and nutrition.

Can I use another type of milk?

Yes, almond milk, oat milk, or dairy milk all work in place of coconut milk.

How do I make this sweeter?

I add more maple syrup, honey, or even a few mashed bananas.

Can I make this sugar-free?

Yes, I simply leave out the sweetener or use a sugar-free substitute.

Can I add protein powder?

Yes, I stir in a scoop of protein powder after cooking for an extra boost.

What toppings go best with this oatmeal?

I love topping it with sliced bananas, nut butter, granola, or dried cranberries.

Can I freeze this recipe?

Yes, I portion it into freezer-safe containers and thaw overnight in the fridge before reheating.

How do I keep oatmeal from getting too thick as it cools?

I stir in a splash of milk or water before serving to loosen it up.

Conclusion

Pumpkin Oatmeal is a quick and nourishing breakfast that feels like a warm hug in a bowl. I love how it’s rich, creamy, and full of fall flavor, while still being healthy and versatile. Whether I top it with fruit, nut butter, or crunchy seeds, it’s always satisfying and the perfect way to start the day.

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