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one green planet

The warm, comforting flavors of pumpkin pie go hand in hand with a big, steaming bowl of oatmeal. This is a nourishing breakfast that will keep you sweetly satisfied on a crisp autumn morning!

Pumpkin Pie Oatmeal [Vegan, Gluten-Free]




  • 1/2 cup gluten-free rolled oats
  • 1/2 cup water
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 banana, mashed
  • 1/4 cup organic pumpkin purée
  • 1-2 tablespoons maple syrup (or coconut sugar/agave)
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • Pinch of sea salt
  • 1 tablespoon chia seeds
  • 1/4 cup unsweetened vanilla almond milk
  • A handful of vegan chocolate chips, for garnish


  1. In a small pot, stir the oats, water and almond milk together and bring to a boil. Reduce heat and simmer for 10 minutes until creamy.
  2. Meanwhile, in a small bowl, mash the banana and stir in the pumpkin purée and maple syrup along with the pumpkin pie spice, cinnamon and sea salt.
  3. Turn off heat and stir the pumpkin mixture into the oats with the optional chia seeds. Mix until well combined.
  4. I like to add extra almond milk at the end as well as it can get dry.
  5. Enjoy!

Nutritional Information

Total Calories: 458 | Total Carbs: 88 g | Total Fat: 10 g | Total Protein: 11 g | Total Sodium: 85 mg | Total Sugar: 33 g Nutrition information does not include optional chocolate garnish. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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