Pumpkin Pie Oatmeal with peanut butter and bananas: the coziest recipe to kick off a chilly fall morning! Naturally gluten free and vegan, this oatmeal is packed with plenty of flavor, warming spices, and healthy fats to keep you satiated until lunch.
I used to eat oatmeal for breakfast nearly every single morning during college, but I can assure you it never tasted nearly as good as these Pumpkin Pie Oats.
I attended a very small school (fewer than 2k students). As a result, everyone lived in dorms on campus all four years, which meant four looooong years of dining hall food. During those days, I was also running up to 65 miles a week for cross country/track training, so my daily oats were a much-needed source of carbs.
I used to load my oats up with raisins, cinnamon and peanut butter – pretty much the only decent options in our tiny dining hall. Oats without peanut butter (or another nut butter) are severely lacking, in my opinion. I always add some to my bowl, which not only adds flavor, but also healthy fat to keep me full for hours.
Nowadays, I only eat oatmeal if it’s really flavorful (I think my taste buds eventually became sick of my repetitive breakfast). I really need to load my oats up with toppings to keep things exciting!
This pumpkin pie peanut butter oatmeal recipe is the perfect option. It’s packed with warming fall spices, creamy peanut butter, and topped with banana, granola, blueberries, figs, and yes – more peanut butter.
The Key To Perfectly Cooked Stovetop Oatmeal?
Yep, that’s it! It’s incredibly easy to make stovetop oatmeal, and WAY better than microwaved oats. Cooking oatmeal in a saucepan only takes about 10 minutes, and it gets super creamy and delicious. No drying out, and no big clumps of oats.
First things first, make sure you’re using old fashioned whole rolled oats. If you’d like to use steel cut oats (an excellent source of fiber), you’ll need to cook them for much longer – about 30 minutes. We prefer whole rolled oats instead of the quick-cooking microwave oats. Whole oats provide a bit more texture so you don’t end up with mush.
Add the oats to a small saucepan with your vegan milk of choice. Stir in spices, peanut butter and pumpkin and whisk well to combine. Bring to a simmer, stir well, then reduce heat to low.
Then, sit back, read the news (or get dressed!) and let the oats cook for at least 10 minutes, stirring once or twice. In just a few minutes, you’ll have perfectly cooked, creamy, flavorful pumpkin pie oatmeal!
Pumpkin Peanut Butter Oatmeal Toppings
I change up my toppings based on what’s in season, and more often, what’s actually in my pantry.
I always have granola on hand, whether it’s homemade or store-bought. I know what you’re thinking…more oats? Trust me – the crunchy texture adds so much. If you’re really feeling pumpkin season, double up with this homemade pumpkin spice granola.
Now that you have something crunchy, make sure to add something a bit softer, like sliced bananas, figs, and/or fresh berries. I love the color contrast (and flavor!) of blueberries.
Want to take your banana topping to the next level? Try caramelizing sliced bananas in a pan with maple syrup and a bit of coconut oil. So. Good.
More Vegan Oatmeal Breakfast Recipes
While I don’t eat quite as much oatmeal as I used to (I’m more of a smoothie bowl person these days), it’s always good to have a few great recipes on hand.
- Savory Vegan Oatmeal with mushrooms, kale and avocado. Savory? Yep, you bet! Give it a try – it’s better than you think.
- Carrot Cake Overnight Oats – the perfect make-ahead breakfast for carrot cake lovers.
- Apple Pie Overnight Oats – over the pumpkin spice obsession? Try apple instead.
- Zucchini Matcha Oatmeal via Feasting on Fruit. Craving something green for breakfast? Here ya go.
- Vegan Breakfast Polenta with Roasted Plums via Vegetarian Ventures. Okay, not oatmeal, but this looks like a really great way to start your day.
Pair this Pumpkin Pie Oatmeal recipe with a steaming hot mug of coffee, and you’re well on your way to an ideal fall morning!Print
Pumpkin Pie Oatmeal with peanut butter and bananas: the coziest recipe to kick off a chilly fall morning!
- 1/2 cup rolled oats (gluten free if needed)
- 1 cup nut milk of choice (we use almond or cashew)
- 1/4 cup pumpkin purée
- 1 1/2 tbsp peanut butter
- 1 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp freshly ground nutmeg
- Pinch of sea salt
- Figs (optional)
- Add oats and nut milk to a saucepan over medium heat.
- Add in pumpkin, peanut butter, maple syrup and remaining spices. Whisk well to combine. Bring to a simmer, then reduce heat and let cook for 10-15 minutes, stirring occasionally, until oatmeal is fully cooked.
- Serve in a bowl topped with sliced bananas, blueberries, granola and figs (or anything else you’d like!).
Want to make homemade granola for topping? Try our best gluten free granola recipe.
Keywords: pumpkin pie oatmeal