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Pumpkin Pie Oatmeal

Pumpkin spice is everywhere- candles, drinks, food, air fresheners (yuck), beauty products, it's crazy! I used to love pumpkin everything but this year, not so much. I've dabbled here and there but not nearly as much as I have in past years.

All of those drinks and foods are often loaded with chemicals and sugars, not even real spices! It's easy to make your own pumpkin spice or you can usually find the blend already made in grocery stores (just make sure its 100% spices and no added sugars).

Pumpkin surprisingly has a lot of health benefits;

- high in beta carotene which the body converts to vitamin A and is helpful for immunity, fighting free radicals, eye and skin health

- high in fibre which is great for digestion

- high in antioxidants which also help fight free radicals

- versatile and easy to add into different meals (can be roasted in chunks, made into soup, chili, baked goods, drinks, etc)

This oatmeal is so warming and comforting. Cinnamon and nutmeg are naturally warming spices for the body so they make you feel so cozy. I like switching up my oats from time to time. Usually I stick with quick or rolled oats but steel cut oats are a little different. I find they are a lot more filling and hearty. They also have a nice chewy texture but take a lot longer to cook.


  • 1 cup steel cut oats

  • 2 1/2 cups water

  • 1 1/2 cups almond/cashew milk

  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)

  • 3 tbsp maple syrup or coconut sugar

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

Optional toppings:

  • pecans

  • walnuts

  • pumpkin seeds

  • splash of almond/cashew milk


  1. Place all wet ingredients into a large saucepan and whisk together over medium heat.

  2. Add in remaining ingredients and stir until all is combined.

  3. Cook over low heat, mixing frequently so it doesn't stick for about 30-40 minutes or until the oats are a chewy texture.

  4. Serve immediately with toppings of choice or store in a container in the fridge for up to one week.


xo Samantha


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