Maple pumpkin pie oatmeal just sounds like fall doesn’t it? The perfect recipe to have at the beginning of November in my opinion. This will give your taste buds a small taste of that amazing pumpkin pie flavor without over indulging before thanksgiving actually gets here. I’m pretty sure that we have eaten this breakfast almost every day this past week. It’s so easy, simple, and just delicious warm and full of pumpkin and spices. Paired a hot cup of coffee, this breakfast is on point.
Healthy Oatmeal for Breakfast
This maple pumpkin oatmeal breakfast is full of gluten free rolled oats (we use Aldi’s Live G Free brand), maple syrup, pecans, warm fall spices, and of course some pureed pumpkin. No refined sugar in this recipe, and totally vegan. WIN!
After being sick this past week with bronchitis (lord help me through this Minnesota winter), all I want are warm and comforting, delicious, healthy foods like this. Pumpkin is high in Vitamin C, potassium, fiber, and antioxidants. Super good for this sick time of year!
There are a few ways to make your oatmeal base. You can make it the way you normally like to make your plain oatmeal and simply add the extras in this recipe in. You can follow whatever your particular bag of rolled oats says to do to make a single serving. Or, you can follow our simple directions that I use anytime I make a single bowl of traditional rolled oats in the microwave for me or my fam.
Maple Pumpkin Pie Oatmeal Recipe
In a microwave safe bowl, add your oats and either water or almond milk works well, and a pinch of salt. Microwave this for 2 minutes. Super easy peasy right? If you like it a little more soupy, you are good to go. If you like it a little more solid then just let it sit out of the microwave for another minute before stirring up.
Add in you pumpkin puree, cinnamon and allspice, pecans, and maple syrup. Mix it all together and go to town! Seriously, the best fall weather, November breakfast for every day of the week 😉
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If you love this recipe, be sure to check out these drool worthy recipes too:
- Carrot Cake Overnight Oats
- Gluten Free Dairy Free Pumpkin Cinnamon Rolls
- Apple Pie Coffee Cake – Gluten Free, Dairy Free
- Banana Oatmeal Pancakes
- 1/4 cup Gluten Free Traditional Rolled Oats
- 1/2 cup Water or Almond Milk
- 1/4 cup Pumpkin Puree
- 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 2-3 Tbsp Maple Syrup
- Handful of Pecans
- In a microwave safe bowl, add you oats and either water or almond milk.
- Microwave on high for 2 minutes.
- If you like it more soupy, it's ready to go. If you want it more solid, let it sit on the counter for 1 extra minute.
- When you are ready, add your pumpkin puree, spices, and maple syrup.
- Stir it all together and then add a handful of pecans for a little crunch and texture!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 1094Total Fat: 49gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 0mgSodium: 38mgCarbohydrates: 158gFiber: 17gSugar: 85gProtein: 18g