Pumpkin Spice Oatmeal (Ready In 15 Minutes)

Upgrade your fall breakfast routine with this high-protein pumpkin spice oatmeal, packed with protein. Combine oats with homemade pumpkin sauce and warm autumn spices for a hearty, healthy meal. Toasted pecans add the perfect crunch. It’s a cozy breakfast, giving all the fall vibes.

Prefer overnight pumpkin oatmeal? I got you. The directions are below! 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 a fiber rich, protein packed breakfast. My favorite way to eat this is with a generous amount of toasted pecans for crunch, but use any nuts you like. When the weather starts to cool down, and I’m craving fall comfort food, this is on repeat! 

This may trigger 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.” People disagree, but I’ve tested it myself multiple times. When I add protein and fats, my blood sugar is much more stable. Keep in mind everyone is different, but a few simple tweaks can make it more blood sugar-friendly.

Related: Easy Pumpkin Dip Recipe

Pumpkin Spice Oatmeal

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This is one of my favorite pumpkin recipes! From start to finish, you can have it ready to go in about 15 minutes. You can also prep it the day before as overnight oats for your weekly meal prep. I like to do this in little to-go jars and pop one in my bag.

I used my homemade pumpkin sauce for this recipe. 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 

1. Add the oats, pumpkin sauce, spices, and almond milk to a small nonstick pan.
2. Place the pan on the stove over medium heat, and bring to a simmer.
3. Reduce to medium-low heat and cook for eight minutes, stirring frequently.
4. After eight minutes, the oats should be significantly thicker.
5. Add additional almond milk or water as needed to thin it out.
6. Remove the pan from the heat, add the protein powder, and mix until well combined.
7. Adjust the sweetness and spices to your liking. 
8. Transfer the oats to a serving bowl and garnish as desired. I like to swirl a little extra pumpkin spice sauce over the top, then add a generous sprinkling of toasted pecans and a little more cinnamon!

Pumpkin Overnight Oats 

1. Add all ingredients except the garnishes to a lidded container.
2. I do this in large batches, so I have enough to last several days. 
3. Whisk the ingredients until well combined.
4. Cover and refrigerate for at least 8 hours, preferably overnight. 
5. The next morning, stir well and adjust the sweetness and consistency as needed. 
6. Divide the mixture between your serving vessels (I LOVE these), and garnish as desired.

Helpful Tips & Variations

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• To make these gluten-free, use gluten-free rolled oats.
• If you’d like to double or triple this recipe, the recipe card below includes a slider that automatically adjusts the measurements.
• Most of the sweetness in this pumpkin spice oatmeal comes from the vanilla protein powder. Add additional sweetener if desired.
• For crunch, anf toasted nuts will work, as will granola or toasted coconut chips.
• The package directions say to cook the oats for 8 minutes, but I prefer mine slightly undercooked to keep them from getting mushy. If you like creamy, thicker oats, cook them for a few more minutes, adding additional liquid as needed.
• I also prefer my oats looser, so I typically add more almond milk after I take them off the heat. Depending on your preferred consistency, you may need more or less liquid.