Now that the temperatures have dropped all that my body craves in the morning is something warm and wholesome. Enter: oatmeal. Naturally, being that it’s officially fall and pumpkin pie spice latte season is in full swing, I decided to crack open a can of pumpkin puree and make pumpkin oatmeal. I also had a pomegranate that I really needed to use.

This recipe is really forgiving and can be tasted as you make it so feel free to get creative. If you don’t use vanilla protein powder, I’d consider adding 1/8 tsp vanilla extract and a little sweetener {my choice would be maple syrup or coconut sugar because they have a darker flavor}. If you opt for collagen, then I would add a bit more water or milk to keep the oatmeal for thickening up too much.

Pumpkin Spiced Oatmeal


  • 1/3 – 1/2 cup rolled oats
  • 1 cup hot water
  • 2-3 tbsp pumpkin puree
  • 1 scoop vanilla protein powder or collagen (optional)
  • sweetener (optional)
  • cinnamon and pumpkin spice to taste
  • pinch of salt


  • almond butter
  • coconut yogurt {I love Coconut Cult and CoYo}
  • chopped, toasted almonds
  • pomegranate {blueberries, figs and baked apple will work here as well}
  • granola {we always have Purely Elizabeth granola in the house}
  • pumpkin pie spice or cinnamon


  1. Place rolled oats and water in a small pot over med-high heat. Stir oatmeal to make sure all the oats are covered with water.
  2. Bring water to a boil, then reduce to a slow simmer and let cook for ~5 mins. {To make sure the oats cook evenly and quickly, stir often from here on out.}
  3. Add pumpkin puree, protein powder, optional sweetener, cinnamon and salt and stir until well incorporated.
  4. Continue to cook over low heat, adding water or milk as needed, until oatmeal is fully cooked {~another 2-3 minutes}.
  5. Turn off stove top and transfer to bowl. Top with toppings of your choice and enjoy!



September 13, 2019
October 22, 2019



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