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Pumpkin Oatmeal Recipe

There is nothing like a warm bowl of these maple pumpkin spiced oats to get you in the mood for crisper weather. This bowl of warm pumpkin-spiced deliciousness is vegan and gluten-free.

Spiced Pumpkin Oatmeal closer
Make a batch of these allergy-friendly pumpkin spice oats and eat them all week for breakfast! Vegan and gluten-free, this healthy bowl of tasty oatmeal is perfect when you have holiday guests.

I love everything Pumpkin!

After working on my Pumpkin Pie recipe, I had some extra pumpkin puree leftover. I really hate to waste food.

Being a food blogger there is a lot of cooking that happens – and a lot of leftovers. I am always trying to find ways to use up anything that I can.

This pumpkin spice oatmeal was the perfect healthy breakfast recipe to use up all of my leftover pumpkin puree.

As I was making them it occurred to me that this recipe would also work well in a slow cooker.  With holidays coming and family in town, it is great to be able to make something easy that doesn’t leave you trapped in the kitchen. Imagine how good it would smell, too!

I recently fell in love with Runamok maple syrup.

I picked up some of this maple syrup before we headed out on our last camping trip. We drizzled it in on the amazing Kodiak protein pancakes we made. Yum!

It’s also absolutely fantastic in these pumpkin oats. (Now, I’m in the mood for pumpkin pancakes, too!)

Maple Spiced Pumpkin Oats
I topped my maple pumpkin spiced oats with a few roasted pecans and a little extra real maple syrup.

More Pumpkin Recipes That You’ll Love

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bowl of pumpkin pie oatmeal. made with pumpkin spice and maple syrup. recipey by foodology geek

Maple Pumpkin Spiced Oatmeal

Laura Reigel
Full of Fall flavor. These oats are vegan, gluten-free and you can also make them in your slow- cooker.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Clean Eating, Comfort Food, Fall, Gluten Free, Vegan
Servings 4
Calories 367 kcal


  • 3 cups water
  • ½ tsp sea salt
  • ¾ cup pumpkin puree
  • 2 cup steel cut oats
  • 2 tsp pumpkin pie spice, can use more
  • 3 tbsp maple syrup
  • 3 tbsp coconut milk, or half and half
  • ½ tsp vanilla


  • chopped pecans
  • maple syrup
  • flaked unsweetened coconut


  • Bring water, salt, and pumpkin puree to boil in a medium saucepan. 
  • Add oats, return to a boil, then reduce heat to simmer.
  • Add pumpkin pie spice, maple syrup, and coconut milk.
  • Simmer for about 10 minutes, stirring occasionnaly until liquid is absorbed and oats are desired tenderness.  
  • Remove from heat, stir in vanilla. 
  • Serve and top with you desired toppings. 

Laura’s Tips + Notes

Slow cooker for a crowd: These can made in a slow cooker. If you are cooking for a crowd. Double or triple the recipe. Add all ingredients to a slow cooker and then cook on low for 2 hours. 
Tips- cook the night before and just reheat in the morning on low.



Serving: 1cupCalories: 367kcalCarbohydrates: 66gProtein: 13gFat: 5gSodium: 303mgFiber: 10gSugar: 10gCalcium: 74mgIron: 3.9mg
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