This high-protein pumpkin spice oatmeal recipe combines my homemade pumpkin sauce with fall spices and vanilla protein powder for a filling, flavorful, and healthy meal. It’s a quick, cozy fall breakfast that’s on repeat in our house when the weather starts to cool down. My favorite part about this dish is that it can be ready to enjoy in about 15 minutes or used to make overnight pumpkin oatmeal.
Vanilla protein powder adds flavor and sweetness, while also helping to thicken the oats. Toasted pecans add texture and healthy fats, and a generous sprinkling of cinnamon brings all the fall vibes. However, they’re optional and can be swapped with hemp seeds or pumpkin seeds if you have an allergy. Add this to your collection of fall recipes, comfort food, and easy high-protein meals!
If you’re looking for healthier pumpkin recipes, this pumpkin spice oatmeal is loaded with protein, fiber, healthy fats, vitamins, and minerals. Oatmeal is a blank canvas and one of the most versatile foods. Top it with fruit, granola, and a drizzle of nut butter – the sky’s the limit. When the weather starts to cool down and I’m craving all of the fall recipes, this is on repeat!
This may be triggering to oatmeal lovers, but a big bowl of oatmeal without protein and healthy fats is a big bowl of let’s see how high we can spike our blood sugar. Don’t get me wrong, I love a warm and creamy bowl of oats, but I make a few simple tweaks to make them more blood sugar-friendly. This is one of my favorite pumpkin recipes, and you can even prep it ahead for busy mornings.
Pumpkin Spice Oatmeal
This can be ready to eat in about 15 minutes, or prepare it the day before for overnight oats as part of your weekly meal prep. To make these gluten-free, be sure you’re using gluten-free rolled oats.
I used my homemade pumpkin sauce for this recipe, which can be found here. It takes less than 10 minutes to make, and you’ll have extra to slather on toast, make yogurt parfaits, or drizzle over cheesecake for a quick and easy pumpkin dessert!
Quick Version
- Add the oats, pumpkin sauce, spices, and almond milk to a small nonstick pan.
- Place the pan on the stove over medium heat, and bring to a simmer.
- Turn it down to medium-low and cook for eight minutes, stirring frequently.
- After eight minutes, the oats should be significantly thicker.
- Add additional almond milk or water as needed to thin it out.
- Remove the pan from the heat, add the protein powder, and mix until well combined.
- Adjust the sweetness and spices to your liking.
- Transfer the oats to a serving bowl and garnish as desired. I like to swirl a little extra pumpkin spice sauce into the top and then add a generous sprinkling of toasted pecans and a little more cinnamon!
Pro tip. Toasting your nuts not only helps release their oils, enhancing their flavors, but also adds a warm, toasted flavor and makes them crunchy.
 | Organic Extra Thick Rolled Oats 100% Gluten-Free | Thicker Texture Creates Creamier European-Style Oatmeal | Great Source Of Fiber And Protein | Ready In 10 Minutes | Organic & Non-GMO |
Pumpkin Overnight Oats
- Add all of the ingredients except the garnishes to a bowl with a lid.
- I do this in large batches, so I have enough to last several days.
- Whisk the ingredients until well combined.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- The next morning, stir well and adjust the sweetness and consistency as needed.
- Divide the mixture between your serving vessels (I LOVE these), and garnish as desired.
Need To Know
- If you’d like to double or triple this recipe, the recipe card below includes a slider to adjust the serving size. It will automatically adjust the ingredient measurements for you.
- Most of the sweetness in this pumpkin spice oatmeal comes from the vanilla protein powder. Add additional sweetener if desired. If you don’t like the protein powder you’re using, you won’t want any recipes you make with it. I love this one for its exceptional taste and super clean ingredients. They have tons of flavors!
- The directions on the package say to cook the oats for 8 minutes, but I prefer mine slightly undercooked to prevent them from becoming mushy. If you like creamy, thicker oats, cook them for a few more minutes, adding additional liquid as needed.
- I also prefer my oats on the looser side, not too thick, so I typically add more almond milk after I take it off the heat. Depending on your preferred consistency, you may need more or less liquid.
That’s it, friends! I hope you enjoy this higher-protein pumpkin spice oatmeal recipe!
Pumpkin Spice Oatmeal: Cozy High Protein Breakfast
Equipment
Ingredients
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk (or any milk)
- 1 scoop vanilla protein powder
- 1/4 cup pumpkin spice sauce
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon Ceylon cinnamon
- Tiny pinch of salt
- 1/4 cup toasted pecans for garnish, optional
Instructions
- Add the oats, pumpkin sauce, spices, and almond milk to a small nonstick pan.
- Place the pan on the stove over medium heat.
- Stir well and and bring to a simmer.
- Turn it down to medium-low.
- Cook for eight minutes, stirring frequently.
- Add additional almond milk or water as needed.
- Remove the pan from the heat.
- Add the protein powder, and mix until well combined.
- Taste, and adjust the sweetness and spices to your liking.
- Let cool slightly and garnish with pecans, if desired.
Nutrition
Notes
- Add all of the ingredients except the garnishes to a bowl with a lid.
- I do this in large batches, so I have enough to last several days.
- Whisk the ingredients until well combined.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- The next morning, stir well and adjust the sweetness and consistency as needed.
- Divide the mixture between your desired containers, and garnish as desired.
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