• Marisa Louise

Pumpkin Pie Oatmeal

Thick and buttery! This Pumpkin Pie Oatmeal truly tastes like a nice, warm bowl of pumpkin pie. It's everything you need and more this holiday season!

Here's the thing. I love oatmeal, and I love pumpkin pie. Put those two flavors together, and boom! a masterpiece is born.

Here's the other thing, oatmeal doesn't really agree with me or my gut, UNLESS my oats are soaked over night! Yup, soaked oats! Not only is it healthier and more digestible, socking them overnight makes the nutrients found in grains more readily available to your body! It's truly a win-win situation, plus, it's extra easy to get breakfast started in the morning when it was partially prepped the night before!

I'm still working on the perfect soaked overnight oatmeal recipe, but you can just do a simple google search, and many recipes + instructions for that will be right there at your fingertips! Until then, scoop this recipe below, and happy munching!




Pumpkin Pie Oatmeal

- Yields 2, small(ish) serving, or 1 big serving -


  • 3/4 cup organic oats

  • 1 1/2 cups cashew milk (or milk of choice)

  • 1/3-1/2 cup pumpkin puree

  • 1 tsp vanilla extract

  • 1+ tsp pumpkin pie spice

  • 1/2-1+ tsp ground cinnamon

  • 2-3 Tbsp grass-fed butter

  • 2+ Tbsp pure maple syrup

  • Roasted pecans, chopped (optional)


  1. Over medium heat, cook together your oats and milk until thickened and cooked. (This could take anywhere from 5-8 minutes, depending on the starting temp. of your milk, and the portion size of your oatmeal.)

  2. Once your oatmeal is cooked, add in the rest of your ingredients, and mix to combine.

  3. Top with plenty of pecans and grass-fed butter, and dig in!!



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