Yes, you can enjoy the taste of pumpkin pie for breakfast! This homemade, dairy-free pumpkin oatmeal recipe is just sweet enough, rich in fiber, and loaded with nutritious ingredients. It’s also filled with pumpkin, vanilla, and warm autumn spices to add both comfort and flavor to your morning routine.
Why You’ll Love this Dairy-Free Pumpkin Oatmeal
- Tastes Like Pumpkin Pie: Light sweetness and a touch of salt brings the pumpkin and spices alive, and evokes the warm memories of a favorite Thanksgiving dessert.
- Fast & Easy: This is really just a one-pot, no bowl, stir and cook recipe! No fuss, no mess.
- Dreamy Texture: I use rolled oats with some quick oats to create both a chewy, creamy, and satisfying consistency.
- Nutritious: It might taste like pie, but this is breakfast! It’s high in fiber and micronutrients to start your day off right.
Key Ingredient Notes
- Oats: Rolled or old-fashioned oats give oatmeal a chewy, hearty texture, but still release some carbohydrates when cooked to make oatmeal a little sticky and creamy. Quick oats are rolled and sliced thinner to cook more quickly. They also create a creamier oatmeal. These are not the same as instant oats that come in packets.
- Liquid: Water is arguably the best liquid for cooking oatmeal, but using part non-dairy milk can add a little creaminess without negatively affecting the texture. Dairy milk can cause a thicker and somewhat “gluey” consistency due to its proteins, but this isn’t typically a problem with dairy-free milk alternatives.
- Pumpkin: Fresh or canned puree works great! You can even substitute another squash puree, like acorn or butternut squash.
- Sweetener: Maple syrup or brown sugar create that deep fall flavor and add just a hint of sweetness. You can increase or decrease the amount based on your desired sweetness and/or sugar level. But for me, 2 tablespoons hits the morning sweet spot.
- Spices: I use a cinnamon-heavy blend, since it is breakfast, with just enough pumpkin pie spices to really warm things up.
- Vanilla: A little extract adds to both the pumpkin pie flavor and the delicious scent.
- Salt: Don’t skimp! Oats love salt and are quite bland without it. Salt also helps to amplify the spices, and it melds with the sweetener to create a sweet but well-rounded flavor.
Recipe FAQs
What Can I Substitute for the Pumpkin Pie Spice?
If you don’t have any pumpkin pie spice on hand, increase the ground cinnamon to 1 1/4 teaspoons, and add 1/8 teaspoon ground nutmeg or ground allspice, 1/8 teaspoon ground ginger, and a pinch of ground cloves.
Can I Make this Dairy-Free Pumpkin Oatmeal Ahead?
Yes, you can make it ahead and store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best reheated, which can be done on the stovetop or for 30 seconds to 1 minute in the microwave.
Can I Just Use Water, and No Non-Dairy Milk, for Cooking?
You can use all water (5 cups total)! It will cook up great and will just be a touch less creamy. Using part non-dairy milk also gives you the opportunity to add nutrients, particularly if the milk alternative is fortified.
Can I Use All Rolled Oats or All Quick Oats?
I prefer a combination for the perfect balance of chewy and creamy. But you can use all rolled oats if you prefer a heartier texture, or all quick oats for a creamier, less chewy texture. If using all rolled oats, add 2 1/2 cups at the beginning, and cook for 15 minutes. If using all quick oats, add 2 1/2 cups at the beginning, and cook for just 5 minutes. All rolled oats will store better than all quick oats if you are making this dairy-free pumpkin oatmeal ahead.
Can I Use a Sugar-Free Sweetener?
I believe it would work just fine. Be sure to use a sweetener that you like the taste of and that functions well in recipes. For the best flavor, there are sugar-free brown sugar alternatives and sugar-free maple syrup alternatives.
Special Diet Notes: Pumpkin Oatmeal
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a non-dairy milk that suits your dietary needs. For strictly gluten-free, use certified gluten-free oats.
Dairy-Free Pumpkin Oatmeal
Ingredients
Method
- In a medium saucepan, whisk together the water, milk alternative, pumpkin, maple syrup, vanilla, pie spice, salt, and cinnamon until smooth. Bring the mixture to a boil over medium heat.
- Whisk in the old-fashioned oats, and reduce the heat to low. Let the mixture simmer, whisking often to prevent sticking, for 10 minutes.
- Stir in the quick oats, and continue to simmer, whisking often, for 5 minutes.
- Cover and remove the pan from the heat. Let it sit for 3 minutes.
- Optionally serve with your favorite sweetener, dried fruit, and / or milk alternative.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Variations & Add-In Options
- Molasses: For a deeper flavor and some added micronutrients (like calcium), add some blackstrap molasses. You can substitute a tablespoon for half of the sweetener, or simply add some for optimal flavor.
- Higher Protein: Use just water (5 cups total) for cooking the oats, but stir in some of your favorite dairy-free protein powder at the end. Keep in mind how it will effect the flavor and texture of your dairy-free pumpkin oatmeal.
- Nuts: To add more protein, fiber, and healthy fats, top each serving with chopped nuts. Walnuts, pecans, and sliced almonds are particularly delicious.
- Chocolate: If you like pumpkin with your chocolate, sprinkle on some dairy-free chocolate chips – no judgement here!
Also Try My Dairy-Free Butterscotch Oatmeal Recipe!
2 Comments
Just made this the other night! So good!
Glad you enjoyed it beazy!