If you have been following my recipes for a while, you may remember me saying I am not a huge fan of oatmeal texture. Maybe I just ate way too much in my first pregnancy, but it’s been touch and go for us since then!

The thing is, I still force myself to eat it once in a while because besides being quick and easy, it is such a powerful food! Oats are honestly one of my favorite pantry sample.

If you are a client of mine, you know what I’m talking about 😉

But all jokes aside, I love including them into different recipes to make up for the fact that oatmeal isn’t my fav.

That was until I tried this one out. I have been testing out different way to switch it up, and naturally, with it being fall, I had to try out some pumpkin related breakfast.

And you guys, I don’t want to toot my own horn here… but this is really really good! Good enough that I had it 2 mornings in a row. I think the blueberries and pecans had a lot to do with adding some texture to help me out but it worked.

My kids are happy because they love oatmeal. They don’t know any better that this is a vegetable breakfast, and I literally have to double the recipe because they will always ask for seconds!

Side note; anybody else’s kids are bottom less pits when it comes to oatmeal? Seriously though, I never seem to make enough and they will eat double what I serve myself! I don’t know where they put it all.

Pumpkin oatmeal

Perfect for cozy fall mornings.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 3 people


  • 1 cup quick oats see notes
  • 3/4 cup water
  • 3/4 cup almond milk
  • 3/4 cup pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt


  • Put all the ingredients in a pot on medium heat.
  • Bring to a simmer and cook until oats are cooked and liquids have absorbed while stirring occasionally.
  • Top with blueberries and pecans.


  1. Make sure to use gluten free oats for a gluten free version.
  2. If using steel cut oats, you will need to double your liquids and increase cook time.
  3. Make sure to use pumpkin puree not pumpkin pie filling,
Keyword dairy free, gluten free, oats, pecan, pumpkin
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