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Pumpkin & Walnut Oatmeal Recipe

Pumpkin & Walnut Oatmeal Recipe


  • 2 cups instant oats
  • 1 ¾ cups skim milk
  • 1 cup pumpkin purée
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 2 tablespoons dark brown sugar
  • ½ cup walnuts


In a saucepan, mix the oats and milk. Cook over medium heat for 5 minutes, stirring occasionally so that the oats do not burn.

Add pumpkin purée, pumpkin pie spice, cinnamon, and dark brown sugar. Stir in most of the walnuts, saving a handful for garnish. Serve and garnish with the remaining walnuts.


Healthy Pumpkin Oat Cookies

These healthy pumpkin oat cookies are more of a nutritious snack than a decadent cookie but they&rsquore still delicious and satisfying. You&rsquoll need less than 20 minutes and just 3 ingredients to make them.

Recipe Summary

  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • ½ cup chocolate chips, or to taste (Optional)
  • ½ cup raisins, or to taste (Optional)

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Beat butter, white sugar, brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Stir flour mixture, about 1/4 cup at a time, into creamed butter mixture until dough is well combined fold in oats, chocolate chips, and raisins. Drop dough by rounded spoonfuls onto the prepared baking sheet.

Bake in the preheated oven until cookies are lightly browned on the bottom and sides, 7 to 9 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Carrot Cake Oatmeal

Fans of carrot cake will love this oatmeal recipe, featuring similar ingredients and flavors. Shredded carrots are cooked along with oats, vanilla, cinnamon, and raisins, and the warm, creamy mixture is sweetened with brown sugar. If you're on a low-sugar diet, swap the sugar for the equivalent amount of no-calorie sweetener. Top off the bowl with some toasted walnuts for a satisfying crunch.

How to Make Pumpkin Oatmeal

My favorite way to make this oatmeal recipe is on the stovetop.

  • Add Old Fashioned Rolled Oats to a small saucepan. Then pour in the milk you’re using. I typically use an almond milk. But I have made this with 2% milk also. You can use whatever milk you have on hand.
  • Bring the milk and oats to a simmer.
  • Add in the spices, maple syrup, and pumpkin puree. Stir it up to combine. Allow the oats to cook in the mixture for several minutes until the oats are softened and cooked.

Then if you’re looking for the ultimate breakfast treat give the bowl of oats an extra swirl of maple syrup and just a bit of heavy cream. Not a necessity, but it’s SO good.


Healthy Pumpkin Pie Oatmeal is like a warm slice of pumpkin pie without the crust and refined sugars. It’s made with WFPB ingredients in 1 bowl using the stovetop, Instant Pot, slow cooker, or microwave. GF + vegan recipe.

  • Author:Julie | The Simple Veganista
  • Prep Time: 2 min
  • Cook Time: 5 min
  • Total Time: 7 minutes
  • Yield: Serves 2 1 x
  • Category: Entree, Breakfast
  • Method: stovetop, Instant Pot, slow cooker, microwave
  • Cuisine: American
  • Diet: Vegan


  • 1 cup old fashioned oats
  • ½ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • ¼ cup plant milk (I used oat milk)
  • 1 ½ cups water
  • pinch of salt
  • 1 – 2 tablespoons pure maple syrup
  • 1 – 2 tablespoons non-dairy milk (I used oat milk)
  • ½ cup pecans


Stovetop: In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 – 4 minutes. Remove from heat and let stand for 2 to 3 minutes.

Microwave: Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.

Instant Pot: Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 – 20 minutes.

Slow Cooker (double recipe unless using a 3 qt.): Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.

Serve: Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.

Store: Leftover oatmeal can be stored in the refrigerator for 5 – 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator before reheating.


If using the Instant Pot or slow cooker method, you will need to double the recipe UNLESS you are using a small 3 qt. pressure cooker or crockpot.

Make pumpkin spice using ¾ tsp cinnamon, ¼ teaspoon ginger, &frac18 teaspoon nutmeg.

Did you make this recipe?

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Variation 2: Baked Steel Cut Oatmeal (like Pumpkin Pie!)

Even better: want to eat pumpkin pie for breakfast? This steel cut baked oatmeal literally tastes like pumpkin pie. It uses slow cooking steel cut oats, and has become a fan favorite. Said one commenter: “SOOOO GOOD! Oh my wow. This is probably the best oatmeal I’ve ever made. I felt like I was eating pie for breakfast!” Go to Pumpkin Baked Steel Cut Oats.

Super Delicious No-Butter Pumpkin Oatmeal Cookies

I have been experimenting lately with using olive oil instead of butter in some of our favorite cookie recipes… with, as you might guess, varying degrees of success. Despite what we might all want to believe about substituting oil or applesauce or any of the other alternatives for butter, cookies made with butter USUALLY really do taste better! :o)

These pumpkin cookies are one of the exceptions. They taste delicious… the texture is wonderful… and no one would ever guess they are a “no-butter” cookie. In our family we have four types of cookies that have been special favorites for years and years… since I’ve been making these pumpkin cookies, I have been told I definitely need to add them to that list.

The pumpkin cookie recipe I started with did not include an egg… this is one of my tweaks… and I think the well-beaten egg probably has a lot to do with the light texture of these cookies. If you have someone who is allergic to eggs, you might want to try the recipe without the egg. I also use light olive oil instead of vegetable oil because of our soy allergies. I plump the raisins because I prefer soft raisins in a cookie, and I add an equal amount of walnuts. I also substitute brown sugar for half of the white sugar… the brown sugar and the walnuts go especially well with the flavor of the pumpkin.

I always make at least a double batch of these. The cookies are soft and chewy, very light, and delicious. I usually get about forty-eight 2 1/2-inch cookies from a double batch of dough. They freeze wonderfully, too.

1 cup flour
2/3 cup uncooked oats
3/4 cup sugar (I use at least half brown sugar)
1 teaspoon ground cinnamon
1/4 teaspoon allspice (I use slightly more)
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine the dry ingredients. Mix thoroughly with a whisk. Add:

1 egg, well-beaten
1/2 cup pumpkin puree
1/3 cup vegetable oil (I use a light olive oil)
1 teaspoon vanilla

Mix until well-combined but do not over-mix. Add:

1/2 cup raisins (I put raisins in boiling water to plump them, then drain in colander)
1/2 cup chopped walnuts

Stir in raisins and nuts. Drop rounded tablespoons of cookie dough on a greased cookie sheet, or use a small scoop. Flatten the dough slightly. Bake at 350°F for approximately fifteen minutes. Test for doneness.

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Those *do* look and sound soooo-ooooo good. I know what you mean about the substitutions. I have tried them all and results are often disappointing. I definitely will be making these.

Thank you – thank you – thank you. I have tried recipes with oil instead of butter and didn’t like the cookies so much but I certainly will try this recipe.

Sounds like another great recipe! I really appreciate your website and the helpful articles you post. We are enjoying our apple pies out of the freezer thanks to your earlier article about freezing the apples all “pie-ready”. They come out PERFECT…Great stuff!

I made these today and they are *FANTASTIC*! If they aren’t the best cookies I have ever eaten – I can’t think of any that is better. I’m taking some to work tomorrow. Thank you so much.

Instant hit with my family! This recipe was so easy and quick, I needed to make a bunch of cookies for a pot luck and will definitely be making these again. So yummy!

Yum! Thank you! I made with reg extra virgin olive oil. I didn’t even notice it being too strong. I also used a combo of dark and light brown sugar. These are terrific!

I substituted cranberries instead of raisins and it turned out superb!!

Delicious! I made two batches, one as written without the nuts and one substituting King Arthur gluten free baking mix for the flour. I put dried cranberries and gluten free mini chocolate chips in the latter. These are pillowy soft not too sweet cookies. Oh, I reduced the sugar to 2/3 cup, half granulated and half light brown. So good!

Adding Instant Pot instructions

I tested this a couple different ways in the Instant Pot. First, I made it right in the inner pot, as written below.

I wanted to note that some of the pumpkin puree appeared to stick to the bottom. When I scraped the bottom and stirred it all together, though, it worked out great! So I left those instructions.

There is a second option for the Instant Pot, though, and that is to make it with the pot-in-pot method. This is where you put all the ingredients in a smaller glass bowl, and place it on a trivet. You add water to the stainless steel inner pot, and let the oatmeal steam.

As for cook time, I cooked it for 10 minutes on low pressure, plus 5 minutes natural release. I quick release any remaining pressure. This worked out great! The only catch is that I was only able to fit 3 servings in any of the glass bowls I have. So, choose your method based on your needs.

Cooking in the regular inner pot is good for bigger batches and a slightly quicker cook time. Doing it pot in pot guarantees no stuck bits on the bottom, but you can probably make 3 servings max.

How to Make This Recipe

This is a 1-bowl recipe so start by whisking up the wet ingredients in a large one. That includes pumpkin puree, an egg, milk (any kind – I use unsweetened almond milk,) coconut oil, vanilla, and pure maple syrup. None of that pancake syrup, ya’ hear?! I buy organic maple syrup at Costco and it’s just fab.

Next stir in the dry ingredients including gluten-free oats, oat flour, baking soda, baking powder, salt, chia seeds, and pumpkin pie spice.

I make oat flour from gluten-free oats in my food processor – just process for a minute or two until the oats are finely ground. If you already have oat flour on hand, you can use a scant cup in the recipe instead.

Pour the mixture into a nonstick sprayed 8࡮ baking pan then bake for 35-40 minutes at 350 degrees. Check on the bars at the 25 minute mark – if the edges are already turning golden brown, place a piece of foil on top which will allow the center to bake through before the sides brown too much.

As I mentioned, these bars are killerrrr warm but also keep super well in the fridge to slice and eat all week long. Hey, warm, cold – it doesn’t matter, you are going to LOVE these perfectly sweet and spiced pumpkin oatmeal bars! Enjoy!