Pumpkin Pie Oatmeal

Hiiiii! I can't believe it's mid-October. I feel like I say that every October/every month, but it's true! Time is FLYING by. It's officially been over a year that I have been at my "new" job (how is that even possible?!) and I just saw someone post on Facebook today that there are only 10 Sundays left until Christmas. WHAT?! I am such a procrastinator with Christmas shopping. Maybe this year will be the year I am on the ball and get everything done prior to the week before. 10 weeks to go...YOU CAN DO IT, LAUREN. 

Since we are half way through October and officially in "all things pumpkin" mode (obvi) I have a yummy recipe to share with you: Pumpkin Pie Oatmeal. As if life could get any better.  But first, I NEED to tell you about our recent dinner party!

Last Friday my friend Lauryn and I hosted a fall themed dinner party at our friend's (amazingly gorgeous) home. We have been talking about doing something like this for months and finally put a date on the calendar and a plan in place. Originally we were going to host the party at one of our houses but Lauryn and I both recently moved into new houses and just didn't feel ready to host 10+ people for a dinner party yet. Our friends Chelsea and Kris (who own Vernacular, Cosecha, and Objects for the Home) have a beautiful home with a stunning outdoor terrace. We were hoping to dine al fresco and luckily we totally hit the jackpot with the weather. It was the most beautiful fall evening! Low to mid 60's, overcast, and wonderful. So dreamy. Kris and Chelsea even whipped out their heaters which made it feel extra cozy. 

Lauryn, Chelsea, and I started cooking early Friday afternoon and just had a ball! We danced, we sang, and whipped out some super yummy food. By the way, everything was 100% plant-based! This was our menu: 

First course: Creamy Butternut Squash Soup topped with vegan sour cream and chives

Salad: Shredded Kale and Brussels Sprout Slaw with Pine Nut Parm

Entree: Vegan Pecan Loaf with buttery skin-on mashed potatoes

Dessert: Spiced Pear and Mixed Berry Galettes

Everything turned out absolutely wonderful! We had such a lovely time and hope to make this more of a regular thing. Scott and I have some cool plans for our outdoor space so hopefully next Spring/Summer when the weather is warm again we can do some outdoor entertaining of our own! 

Since I have obviously had fall on the brain lately, I have completely fallen back in love with oatmeal. Especially this oatmeal. Eating this oatmeal is like eating a bowl of hugs. It warms you up from the inside and just makes you feel all kinds of snuggly. Who doesn't want to eat a bowl of hugs? Sign me up...all day, erryday. 

Pumpkin Pie Oatmeal (with all the fixins)

| Serves 1 |


  • 1/3 cup old fashioned rolled oats
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup pureed pumpkin
  • 1 Tbsp ground flaxseed
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of nutmeg
  • pinch of sea salt
  • 1 Tbsp pure maple syrup


  • 1-2 Tbsp chopped pecans
  • 1 Tbsp almond milk
  • 1/2 tsp Earth Balance
  • Additional maple syrup (if desired)


  1. In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. 
  2. Stir in the pumpkin and ground flaxseed. Heat over medium low for about 5 minutes, stirring frequently. 
  3. Add the vanilla and spices and heat for another 5 minutes, stirring frequently. Next, stir in the maple syrup.
  4. Pour into a bowl and add toppings. 
  5. Enjoy!