Over the years, I’ve made various pumpkin spice oatmeal recipes. It wasn’t until now that I felt I’d hit the mark on the perfect pumpkin spice oatmeal recipe. The texture, the flavor pairings, and the overall vibe of this bowl is superb!
This pumpkin spice oatmeal is loaded with both pumpkin puree and pumpkin spice for all that fall flavor. And because pumpkin spice wasn’t enough, I also added sticky Medjool dates, real pumpkin, maple, and a pinch of salt to add a myriad of flavors to this bowl.
Beyond flavor, this oatmeal saves super well in the fridge, so feel free to double the recipe to save for later. Just reheat with an extra splash of milk or water for a super quick breakfast!
Pumpkin Spice Oatmeal Ingredients
Outlining everything you’ll need for this date pumpkin spice oatmeal bowl!
- Rolled oats or protein oats: I’m always looking to incorporate more protein and fiber into my diet, and Bob’s Red Mill protein oats are the perfect 2-in-1 ingredient (not sponsored; I just love these oats so much). Quick note, the protein oats cook a little bit more on the chewy side, so I like to mix them with rolled oats to get perfectly creamy oatmeal.
- Almond milk or any creamy milk of choice
- Pumpkin puree
- Medjool dates: Make sure to use super sticky and juicy dates – these have the most sugar and flavor.
- Maple syrup: I like adding just a small dash of maple syrup to add a little maple flavor (and sweetness) to the oatmeal.
- Pumpkin spice: I prefer making my own pumpkin spice mix – it’s so much better than the store-bought stuff. Combine 3 tbsp Ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.
- Vanilla bean paste or vanilla extract: Optional, but vanilla makes everything better!
- Celtic sea salt or kosher salt
A Few Notes
- Depending on the consistency you like with your oats, you can add an extra 1/2 cup of almond milk or water. I like using a 1:2 ratio of oats to liquid, but if you prefer your oats more on the cream-of-wheat texture side, add an extra 1/4 to 1/2 cup of milk or water.
- Speaking of liquid, use homemade almond or cashew milk, otherwise, I can’t guarantee these oats will turn out. Ok, lol, I’m kidding. But seriously, homemade almond milk takes these oats to creamy dreamy heaven. So if you have the time, make your own almond milk, and thank me later.
- Once the pumpkin spice oatmeal is done cooking, cover the pot with a lid and let the oatmeal stand for 5 minutes. This is my little secret to get super creamy, perfectly textured oatmeal.
So excited for you to make this pumpkin spice oatmeal recipe! If you have any questions, leave a comment below or message me on Instagram. Don’t forget to leave a rating and review below – always appreciate your feedback.
Happy pumpkin spice season!
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Pumpkin Spice Oatmeal
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Description
This pumpkin spice oatmeal is loaded with both pumpkin puree and pumpkin spice for all that fall flavor. And because pumpkin spice wasn’t enough, I also added sticky Medjool dates, real pumpkin, maple, and a pinch of salt to add a myriad of flavors to this bowl.
Ingredients
- 1 cup (230 g) almond milk or any creamy milk
- 1/2 cup (55 g) rolled oats*
- 3 dates (40 g) pitted and roughly chopped
- 3 tbsp (45 g) pumpkin puree
- 1 tsp maple syrup
- 1 tsp pumpkin spice**
- 1/4 tsp kosher salt, plus more as needed
- Cold milk and extra maple syrup for topping
Instructions
- Add the almond milk, rolled oats, dates, pumpkin puree, maple syrup, pumpkin spice, and salt into your pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook until the oatmeal has thickened and the oats are soft but still have some bite. Quick note, I like cooking the dates into the oatmeal for two reasons: they naturally sweeten the oats and add a subtle caramel flavor.
- Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for anywhere between 5-10 minutes. This is my secret for getting super creamy oatmeal with the perfect texture. Then pop the oatmeal into a bowl, cover with a drizzle of cold milk and maple syrup, and an extra sprinkle of pumpkin spice.
Notes
*I’m always looking to incorporate more protein and fiber into my diet, and Bob’s Red Mill protein oats are the perfect 2-in-1 ingredient (not sponsored; I just love these oats so much). Quick note, the protein oats cook a little bit more on the chewy side, so I like to mix them with rolled oats to get perfectly creamy oatmeal.
**Combine 3 tbsp Ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.
I jump made the Pumpkin Spice Oatmeal. It was creamy sweet and delicious.
For my enjoyment I’m going to experiment with using 1-2 dates because it was too sweet for my taste.
I love oatmeal & you’ve created a recipe that I’ve been looking for because it has sweet, warm & delicious ingredients.
Thank you!