Vegan pumpkin pecan oatmeal is an incredibly cozy and delicious breakfast that is perfect for crisp fall mornings. It's quick and easy + full of goodies to keep you feeling full and energized all morning long.
Also is incredible with a cup of hot coffee, so it's a win-win.
This creamy pumpkin oatmeal is not only delicious but also is packed with nutritious benefits;
- Rolled oats provide fiber, protein, iron and potassium. I love One Degree Organic Sprouted Rolled Oats as they are easier for the body to digest compared to standard rolled oats and are certified glyphosate free. Read more about glyphosate here.
- Plant milk adds protein (use soy or flax milk for higher protein amounts) as well as vitamins and minerals.
- Flaxseed meal adds potassium, fiber and protein
- Pure maple syrup adds manganese, antioxidants and pure joy
Personalize it by adding your own toppings! Keep it simple with nuts and seeds or make a more indulgent bowl with whipped cream and chocolate chips. For more topping ideas head to the variation section or keep reading for all the (scrumptious) details on this vegan pumpkin pecan oatmeal recipe.
Pumpkin oatmeal ingredients
7-ingredients is all we need to create the oatmeal!
- (GF) Rolled oats
- Almond, soy, or oat milk - I used vanilla almond milk, but swap with your favorite. If using unflavored, add a splash of vanilla extract or vanilla bean seeds.
- Pumpkin puree - not all pumpkin puree is the same! Trader Joe's Organic pumpkin puree and Farmer's Market Foods (available at Whole Foods) are my favorites.
- Pure maple syrup
- Flaxseed meal - golden or brown both work, I prefer golden in this recipe as it's a bit lighter in taste.
- Sea salt or salt of choice
You can simplify it and omit the flaxseed but I love to add it for the added nutrition and texture. Additionally, if you're using a sweetened milk, omit the maple syrup.
How to make vegan pumpkin oatmeal
- Add all ingredients to a small saucepan and stir together over medium heat.
- Continue to stir as the oatmeal simmers, decreasing heat slightly (or as needed). Remove from heat after 2-3 minutes or once a creamy texture has been achieved.
- Top with chopped pecans, a drizzle of maple, and enjoy!
Scroll to the recipe card below for the full recipe & instructions
Tips for making the best vegan pumpkin pecan oatmeal
- Customize texture. As the oatmeal warms and starts to form that dreamy oatmeal texture, add more milk if you find it to be thickening too quickly. Conversely, if it's too thin, continue to stir over heat for another minute or so. If it's still not as thick as you would like it to be, add another pinch of flaxseed, stir, and cover for a minute or so.
- Toppings. Chopped pecans, an extra drizzle of maple and an additional dash of cinnamon are delectable toppings to add to pumpkin oatmeal. Chopped apples, pears, dried cranberries, coconut brown sugar, and dairy-free chocolate chips are all great toppings too.
- Enjoy immediately. This recipe is purposefully made as just one serving. Homemade oatmeal is not the same when stored and reheated. If you are looking for an easily storable oatmeal, check out my peanut butter or carrot cake overnight oats.
Variations and oatmeal add-ins
- Add pumpkin pie spice, nutmeg, allspice, or cloves for a pumpkin spiced oatmeal.
- Substitute pecans for walnuts or macadamia nuts.
- Top with vanilla bean yogurt (or dairy-free whipped cream) for additional probiotics and sweetness.
- Swirl with granola butter or almond butter after the oatmeal is done cooking for additional richness, protein, and flavor.
- Top with hemp seeds or homemade oat-free granola for additional protein and nutrients.
- If you like an extra creamy oatmeal (as photographed below), add an extra splash of milk as the oatmeal begins to simmer.
Vegan Pumpkin Pecan Oatmeal
- measuring cups & spoons
- ⅓ cup (GF) rolled oats
- ⅔ cup vanilla almond milk
- 2-3 tablespoons pumpkin puree*
- 1 tablespoon flaxseed meal
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- pinch sea salt
- ¼ cup chopped pecans
- additional drizzle of maple syrup + dash of cinnamon (optional)
- Combine: Add all ingredients to a saucepan, warm over medium heat and stir well.
- Simmer & stir: Once the oatmeal begins to simmer, lower heat to medium-low and stir continuously until desired texture is achieved. Continue to lower heat if the oatmeal starts to boil or is absorbing liquid too quickly. If it does absorb too much liquid, add a splash of milk and stir well to thin. I typically cook mine for about 2-3 minutes, but you may need up to 5 minutes.
- Top & enjoy:Remove from heat and top with chopped pecans, an extra drizzle of maple syrup and a dash of cinnamon. Enjoy!