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Vegan Creamy Pumpkin Oatmeal

  • Author: Elaine Gordon
  • Prep Time: 3
  • Cook Time: 15
  • Total Time: 18 minutes
  • Yield: 4 1x
  • Diet: Vegan


Autumn months call for pumpkin-flavored goodness! This Vegan Creamy Pumpkin Oatmeal is deliciously spiced, cooked to fluffy perfection, and sure to satisfy all of your seasonal pumpkin cravings. This is a cozy, nutritious and filling breakfast that my family absolutely loves this time of year.



  • 1 cup quick cooking oats (gluten-free if desired)
  • 2 cups filtered water
  • 1 cup non-dairy milk (I like almond milk)
  • 3/4 cup homemade pumpkin puree*
  • 1/3 cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine salt
  • Topping ideas: melted coconut butter, vegan chocolate chips, pecans, almond butter, vegan butter, almond milk


  1. Bring all ingredients to a boil and stir until most of the liquid has absorbed.  It should look thick and creamy.
  2. Divide into four bowls and add your desired toppings.


*Canned pumpkin also works fine but I find homemade pumpkin puree to have a more authentic pumpkin flavor.  Homemade pumpkin puree is also thicker, creamier and sweeter than canned which can oftentimes taste a bit bitter.  If you do not have a pressure cooker you can use my oven method to make homemade pumpkin puree.  It is surprisingly easy!

Tip: To easily melt the coconut butter, I simply leave the jar near the stovetop.  The heat of the burner will naturally start to melt it.  If you add a dollop of hardened coconut butter to steamy hot oatmeal it will also start to melt.

  • Category: Breakfast
  • Method: Stovetop

Keywords: healthy pumpkin oatmeal