Pumpkin Pie Spiced Oatmeal with Yoghurt and Honey (low sugar)

This Pumpkin Pie Spiced Oatmeal (porridge) recipe is made with pumpkin puree, warming spices and topped up with delicious Greek Yoghurt, chopped-up almonds and drizzled with honey. A delicious breakfast treat perfect for the autumn!

To make this recipe, you’ll need some pumpkin puree from a tinned pumpkin or you can buy it from a shop. If you want to make this recipe slightly sweeter, you can use homemade pumpkin butter, which already contains sugar and pumpkin pie spice. You’ll still need a teaspoon of pumpkin pie spice, which can be easily made at home or you can use cinnamon powder instead.

Why make this recipe?

• easy recipe to make
• great way to use up pumpkin puree (or mashed pumpkin)
• low sugar and low calorie recipe (under 250 calories)
• can be made gluten free and dairy free

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Ingredients

• porridge breakfast oats – use gluten-free oats for gluten free diet
• water
• pumpkin puree more or less (to your taste)
• pumpkin pie spice mix
• salt
• greek yoghurt – use plant based yoghurt for dairy free diet or leave out completely
• banana – leave out if you want to save calories and sugar
• Honey – to drizzle over the oatmeal (use maple, date or coconut syrup if you prefer or want to make this recipe suitable for vegan diets)

Porridge breakfast oats

You can use any type of oats you have. If they are rolled or roughly cut, you might need to boil them for longer. Taste them at the end to check when they are done. I wouldn’t normally use instant oats for this recipe, but that’s probably because we don’t buy them anyway.

You can easily make this recipe gluten-free – just buy gluten-free oats

Bananas

You can use ripened or slightly bruised bananas for this pumpkin oatmeal recipe as they add extra sweetness to the porridge.

If you want to have less sweet oatmeal, use non-rippened bananas or leave them out all together. They will still add plenty of flavour, but not as much sugar as ripened or overippened bananas.

Greek Yoghurt

The yoghurt is used to top the pumpkin oatmeal (not to be mixed in to the oatmeal batter). You can turn this recipe into a dairy-free version by using plant-based yoghurt.

You can also use a regular type of yoghurt, low fat or plain yoghurt. If you have only flavoured yoghurts, these will work well too as they are only used for topping your oatmeal.

Salt

Don’t leave out the pinch of salt. The salt brings all the flavours together, otherwise, you’ll end up with just sweet bland oatmeal.

PUMPKIN RECIPES

• Pumpkin Pie (without evaporated milk) >>
• Pumpkin Roll with Cream Cheese Frosting >>
• Biscoff Pumpkin Pie Cheesecake (no bake) >>

How to make Pumpkin Pie Spiced Oatmeal recipe

Measure the water with oats and place them in a medium-size saucepan.

Bring everything to a slow boil, reduce the heat and then add the mashed pumpkin puree, the pumpkin pie spice mix and pinch of salt.

Carry on stirring carefully for 5 minutes or until most of the liquid is absorbed into the oats.

Adjust the amount of pumpkin pie spice mix by tasting your oatmeal and also to check that the oats are soft enough to eat.

To serve, divide into two bowls, top with yoghurt, sliced bananas and drizzle with honey.

How to serve your breakfast pumpkin oatmeal

Serve straight away whilst still hot, topped with Greek yoghurt, bananas, chopped almonds, hazelnuts or other toppings of your choice.

Other toppings that work really well with this recipe are: chocolate chunks (grated chocolate or chocolate pieces), cinnamon-roasted pumpkin seeds or walnuts.

You can also top the pumpkin oatmeal with extra pumpkin butter or homemade apple curd. Sugar syrups also work great, such as my rich and deep flavoured brown sugar syrup which can be drizzled over the oatmeal.

MORE PUMPKIN RECIPES

• Pumpkin Pie Spice Buns with Cream Cheese Frosting >>
• Pumpkin Pie Spiced Muffin (GF) >>
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Recipe quantity

This Pumpkin Pie Spiced Oatmeal recipe is enough for two people and you can easily double the recipe (or halve it) depending on the number of people you are cooking for.

Making this oatmeal recipe in the microwave

You can make this recipe in the microwave, just be careful as the oats have a habit of overflowing in the microwave. Use the microwave on a medium or high setting for 1 minute. Stir the pumpkin pie spice oatmeal and place back to microwave and add extra 20-30 seconds if needed.

How to store oatmeal if you have any leftovers

Whilst it’s best to eat this pumpkin oatmeal as soon as it’s made, it’s possible to keep leftovers for later.

Once cold, store the oatmeal in a suitable container with a lid and keep in the fridge. Eat within 2-4 days if you’ve not added the yoghurt as a topping yet. Without the yoghurt the oatmeal base is pretty much water based, which means that it will last a lot longer than regular porridge or oatmeal cooked with milk.

Once you are ready to eat your pumpkin oatmeal, take it from the fridge and re-heat in the microwave for 20-30 seconds (depending on size). Stir and place it back to the microwave for 10-20 seconds if needed.

If the oatmeal looks very thick, add more pumpkin puree, mix in and carry on heating up.

You can also re-heat your oatmeal on the hob. Just scope it into a small saucepan, add more water or pumpkin puree and gently heat on a very low temperature, whilst slowly and constantly stirring.

PUMPKIN BREAKFAST SMOOTHIE RECIPES

• Pumpkin & Chia Breakfast Smoothie >>
• Pumpkin Pie & Banana Smoothie >>
• Pumpkin Pie & Oats Smoothie >>

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This blog post was originally written on 21 September 2020 and last updated on 12 November 2022