Pumpkin oatmeal with candied pecans

Pumpkin oatmeal is a warm breakfast that truly tastes like fall! It is finished with a dusting of cinnamon, maple syrup, and candied pecans.

It’s endlessly cozy. Plus, it’s a great way to finish any leftover canned pumpkin! Vegan & gluten-free.

Fall is a time when people are looking for any excuse to go pumpkin wild.

Whether it’s for pumpkin spice lattes, smoothies, soup, or pumpkin pie, every October people can’t get enough of the season’s signature squash.

If you’re similarly enthralled with pumpkin, you’re going to love this healthy pumpkin oatmeal recipe.

It’s satiating and hearty, creamy, and lightly sweetened. It’s finished with sugar-glazed pecans for texture & nuttiness.

The recipe below makes one serving. However, it’s easy to double, triple, or quadruple, depending on your needs.

What kind of oats should I use?

For this pumpkin oatmeal recipe, you’ll want to use rolled oats, also known as old fashioned oats. Look for them in the breakfast aisle or bulk bins.

Rolled oats look like flat textured flakes. They cook faster than steel-cut oats, which makes them very convenient for a weekday breakfast.

(For more information about the different varieties, here’s a primer about the difference between steel-cut, rolled, and instant.)

Are rolled oats gluten-free?

Oats in general & this breakfast in particular are gluten free.

However, you’ll want to check if the oats you’re purchasing are processed in a gluten-free facility if that’s important to you. It should say on the package if they are certified gluten-free.

Candied pecans

What really makes this dish sing is the garnish of candied pecans. They add sweetness & crunch, and really set off those autumnal vibes.

Pecans are coated in a sugar glaze. You can either make your own, or buy them already prepared at the store. (Trader Joe’s sells candied pecans alongside the raw variety.)

It is easy to candy them yourself. They take just five minutes to make.

Plus, if you have any leftovers, they’re great in a fall salad with apples, easy spinach salad, or used as a crunchy topping on non-dairy ice cream.

How to make pumpkin oatmeal

Here’s what you’ll need for vegan pumpkin oatmeal: water, salt, rolled oats, canned pumpkin, maple syrup, cinnamon, and candied pecans (or pumpkin seeds).

Bring water to boil in a small pot along with a pinch of salt.

Stir in rolled oats. Then lower heat. Stir occasionally for 10 minutes, until the oatmeal has thickened.

Add the following during the last few minutes of cooking:

• Canned pumpkin puree
• Maple syrup
• Cinnamon

Once it has thickened, remove oatmeal from the stove & put it in a bowl. If you like, add a splash of non-dairy milk.

Garnish with a small handful of candied pecans & another sprinkle of cinnamon.

Make it your own

You can easily adjust this oatmeal to suit your preferences.

• Instead of canned pumpkin, use homemade puréed pumpkin, winter squash, or sweet potatoes
• While cooking the oatmeal, add sliced banana, chocolate chips, and/or a spoonful of nut butter
• Instead of or in addition to cinnamon, use pumpkin spice
• For a dessert vibe, add ⅛ to ¼ teaspoon vanilla extract
• Finish the oatmeal with a splash of non-dairy milk using almond milk, cashew milk, soy milk, or oat milk
• For sweeter oatmeal, add another drizzle of maple syrup on top
• Instead of candied pecans, garnish with roasted pistachios or toasted pumpkin seeds

How to store leftovers

Oatmeal leftovers are super handy for easy breakfasts later in the week. Simply store in a covered container in the refrigerator. It will keep for 3 to 5 days.

When you’re ready to reheat, add a splash of water or non-dairy milk. Then stir and microwave until heated.

Pumpkin oatmeal with candied pecans

Here's a warm and cozy start to the day! Fill up with pumpkin oatmeal, dotted with candied pecans. If you like, you can add a splash of non-dairy milk to the finished oatmeal.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Vegan

Keyword: fall food, warm breakfast

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 1 person

Calories: 204kcal

Author: Cadry Nelson

Ingredients

• ▢ 1 cup water
• ▢ Pinch salt
• ▢ ½ cup rolled oats
• ▢ 2 Tablespoons canned pumpkin
• ▢ 1 teaspoon maple syrup
• ▢ Dash cinnamon plus more to taste
• ▢ Splash non-dairy milk optional
• ▢ Small handful candied pecans homemade or store-bought

Instructions

• ▢
  In a small pot, bring water to a boil with a pinch of salt.
• ▢
  Stir in rolled oats. Lower heat to a low simmer. Stir occasionally for about 10 minutes, until the oatmeal has thickened.
• ▢
  During the last few minutes of cooking, stir in canned pumpkin, maple syrup, and a dash of cinnamon.
• ▢
  Once it has reached your desired level of thickness, remove the oatmeal from the stove & put it in a bowl. If desired, add a splash of non-dairy milk.
• ▢
  Garnish with a small handful of candied pecans & another sprinkle of cinnamon.

Notes

It's easy to personalize this oatmeal to suit your tastes. 

• Instead of canned pumpkin, use any homemade puréed pumpkin, winter squash, or sweet potatoes
• While cooking the oatmeal, add sliced banana, chocolate chips, and/or a spoonful of nut butter
• Add more maple syrup for extra sweetness
• Add a splash of non-dairy milk to the finished bowl for extra creaminess
• Instead of candied pecans, finish with roasted pistachios or pumpkin seeds

How to store & reheat

Store any leftovers in a covered container in the refrigerator. It will keep for 3 to 5 days.

To reheat, add a splash of water or non-dairy milk and stir. Microwave until heated.

Nutrition

Calories: 204kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 224mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4669IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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