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Pumpkin Pie Oatmeal

ByKristine Underwood

Pumpkin pie for breakfast? Uh…don’t mind if I do. This pumpkin pie oatmeal is everything you love about fall in one bowl—creamy oats, warm spices, and just enough sweetness to make you feel like you’re sneaking dessert first thing in the morning. The best part? It takes almost no effort, and you can make it two ways—stovetop or overnight.

Cooked pumpkin pie oatmeal in a stainless steel pan with a wooden spoon in it.

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    Why You’ll Love This Oatmeal

    Pumpkin pie oatmeal is the kind of breakfast that makes you want to linger at the table a little longer. It’s hearty, comforting, and gives you that cozy fall vibe without requiring an actual slice of pie before 9 a.m. Plus, you get options—warm and creamy on the stove or grab-and-go overnight oats. Either way, it’s filling, festive, and feels a little special (even on a random Tuesday).

    Ingredient Notes

    • Rolled oats. Old-fashioned oats give the best texture. Quick oats won’t hold up the same way.
    • Pumpkin puree. Make sure it’s pure pumpkin, not pumpkin pie filling.
    • Pumpkin pie spice. You can add as much or as little as you want, I like to measure this with my heart, haha.
    • Milk. Dairy or dairy-free, both work. Use all milk instead of half milk/half water if you want extra creaminess (see the tip below).

    Tip

    Did you know that using only milk (versus a combination of milk and water) to make oatmeal on the stove makes it much thicker and stickier? While you can always use just milk, using half milk and half water creates the perfect consistency for homemade oatmeal.

    Two bowls of oatmeal with a dark blue napkin sitting next to them.

    Step-By-Step Instructions

    For Stovetop Oats

    1. In a medium-sized saucepan, combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and sea salt.
    2. Place the saucepan over medium heat and bring the oat mixture to a gentle simmer.
    3. Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally until the oatmeal thickens to your desired consistency.
    4. Remove from heat and let it sit for a minute to cool slightly.
    5. Serve in two bowls, garnished with chopped pecans, a dollop of Greek yogurt, and a drizzle of maple syrup.

    For Overnight Oats

    • In a medium size bowl combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and sea salt and stir.
    • Pour the oats equally into two mason jars and give them a good shake until the ingredients are well combined.
    • Refrigerate overnight (or at least for 4 hours).
    • In the morning, give the oats a quick stir and top with sliced bananas, chopped walnuts, and a sprinkle of cinnamon.
    Two bowls of oatmeal, one with pecans and one with bananas and walnuts on top.

    The Real Beauty Of Overnight Oats

    For those mornings when you’re in a rush or simply want a wholesome, but convent breakfast, overnight version can be a real lifesaver. You can prepare them the night (or week) before and wake up to a ready-to-eat, creamy, and flavorful breakfast. Plus they last about a week in the fridge, so you can have a whole weeks’ worth of breakfast on tap and ready to go.

    A bowl of pumpkin pie oatmeal topped with bananas and walnuts and a splash of milk.

    Recipe Tips & Notes

    • Want creamier oats? Swap the water for milk. You’ll get that thick, velvety oatmeal café-style.
    • Overnight hack. If you like your overnight oats less thick, add a splash of extra milk before eating.
    • Make it your own. Stir in a spoonful of almond butter or top with chocolate chips if you want to lean more indulgent.
    • Batch it. Double the recipe and stash jars in the fridge—you’ll thank yourself later in the week.
    • Use a whole can. To use the whole can of pumpkin and not have any leftover, make a triple batch of this pumpkin pie oatmeal.
    A bowl of pumpkin pie oatmeal topped with chopped pecans and a drizzle of maple syrup.

    Storage & Reheating Recommendations

    Overnight oats are best eaten within 4-5 days straight from the fridge. You can also warm them in the microwave for a couple of minutes for a quick and easy warm breakfast. Store leftover stovetop oatmeal in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen it back up. Make sure to stir frequently while reheating.

    Pumpkin pie oatmeal has become one of those breakfasts I look forward to every fall. It’s quick, cozy, and just a little festive—whether you make it warm on the stove or prep jars ahead for busy mornings. Either way, it’s proof that a small bowl of oats can feel like a seasonal celebration.

    Must-try Pumpkin and Oatmeal Recipes for You

    A bowl of pumpkin pie oatmeal topped with chopped pecans and a drizzle of maple syrup.

    Pumpkin Pie Oatmeal

    By: Kristine Underwood
    This creamy pumpkin pie oatmeal is made with real pumpkin, brown sugar, and pumpkin pie spice—it’s like a slice of pie in breakfast form. Choose stovetop for a warm bowl or overnight oats for a quick and easy grab-and-go option.
    5 from 17 votes
    Print Pin
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Breakfast & Brunch
    Cuisine American
    Servings 2 servings
    Calories 309 kcal

    Ingredients

    For stovetop oats:
    • 1 cup rolled oats
    • 1 cup milk (any kind or dairy-free)
    • 1 cup water (may use 2 cups milk if you prefer—see notes)
    • 1/2 cup pumpkin puree (not pumpkin pie filling)
    • 3 TBS brown sugar
    • 1/2 tsp pumpkin pie spice
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • Chopped pecans, Greek yogurt, and maple syrup (for topping)
    For overnight oats:
    • 1 cup rolled oats
    • 1 cup milk (any kind or dairy-free)
    • 1 cup water
    • 1/2 cup pumpkin puree
    • 3 TBS brown sugar
    • 1/2 tsp pumpkin pie spice
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • Sliced banana, chopped walnuts, and cinnamon (for topping)

    Instructions

    For stovetop oats:
    • In a medium saucepan, mix all ingredients and cook over medium heat until oats are tender, stirring occasionally (5-10 minutes).
      1 cup rolled oats, 1 cup milk, 1/2 cup pumpkin puree, 3 TBS brown sugar, 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp sea salt
    • Top with chopped pecans, Greek yogurt, and a drizzle of maple syrup.
      Chopped pecans, Greek yogurt, and maple syrup
    For overnight oats:
    • In a medium bowl combine all ingredients and stir to mix well.
      1 cup rolled oats, 1 cup water, 1 cup milk, 1/2 cup pumpkin puree, 3 TBS brown sugar, 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp sea salt
    • Pour into two half-pint jars or one pint size jar and refrigerate at least 4 hours or overnight.
    • Serve cold or warm slightly in the microwave, stirring occasionally while heating.
    • Top with sliced banana, chopped walnuts, and a sprinkle of cinnamon.
      Sliced banana, chopped walnuts, and cinnamon

    Notes

    • The nutritional information does not include toppings. It’s only for the prepared oatmeal.
    • The nutritional information was calculated using 2% milk.
    • You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.

    Nutrition

    Serving: 1 servingCalories: 309kcalCarbohydrates: 56gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 363mgPotassium: 468mgFiber: 6gSugar: 26gVitamin A: 9654IUVitamin C: 3mgCalcium: 201mgIron: 3mg

    Kristine is the heart and soul behind Kristine in Between. She shares homemade recipes, cozy crafts, and vintage-inspired living. As a proud Mimi, lifelong baker, and lover of all things festive, Kristine brings old-fashioned comfort into everyday life—one cookie, craft, and season at a time. More...

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    32 Comments

    2. Love a good pumpkin recipe for breakfast, it is so cozy and comforting. This was easy to make on the stove. I haven’t tried it as overnight oats, but I’m going to!5 stars

      Reply

    10. I stumbled across this recipe on Pinterest and finally made it for Sunday breakfast yesterday. Only took a few minutes to make, and wow – SO GOOD! I added a little honey while it was cooking too.5 stars

      Reply

      1. Thank you so much, Michelle! I’m so glad to hear it. Oh that sounds yummy – I actually love the flavor honey adds, bet that was really good. I’ll have to give it a try!

        Reply

    15. Wow, this Pumpkin Pie Oatmeal is a breakfast revelation! The flavors meld together so perfectly, it’s like having dessert in the morning but without the guilt. Your blend of spices and the creaminess of the oatmeal were spot-on. Can’t wait to see what you whip up next!5 stars

      Reply

    16. We make oatmeal for our kids in the morning so we had to try this one. It lived up to our expectations which were high. Our kids want this more often than not. Thank you so much!5 stars

      Reply

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