Creamy Pumpkin Pie Oats

Fall is truly my favorite time of year. The leaves begin turning bright colors and falling to the ground looking like flowers upon the still green grass, the outdoors looking like an almost painted landscape. One of my favorite sounds is the leaves crunching and crackling under my feet. While I love summer and spring, not so much winter—being from New England—fall is truly the most beautiful time of the year.

The fall reminds me of when I was young, my parents nagging my brother and me to help them rake leaves. We had something more fun on our minds, running through the leaves and jumping into them like they were an ocean or a big, soft bed. 12141661_10205182261664096_53314137616125641_nBecause I grew up in New England, my memories of fall are full apple picking, trips to local farms with my parents, and picking & carving pumpkins.  IMG_1407

I also just love how it’s not very warm outside but it’s just cool enough for a sweater or light coat. As we usher in the first signs of fall, everyone breaks out their jeans & sweaters, as well as their love for pumpkin & pumpkin spiced everything! Something about pumpkin is so yummy and so fall, while it is actually a low calorie squash jam-packed full of fiber, potassium, beta-carotene, vitamin A, and vitamin C. Because it is so low in calories but high in fiber, it will keep you feeling fuller longer. While you are probably being bombarded with recipes for everything and anything pumpkin, here is another to add to your breakfast repertoire!

I wanted to take a second to apologize for being nonexistent on the blog for the past month or so, I have been unbelievably busy back at school, constantly running around and eating out of Tupperware. I promise I will do my best to get back into posting new recipes! Thank you for understanding.


Pumpkin Pie Oatmeal

Course Breakfast
Servings 1 bowl


  • 1/3 c old fashioned oats
  • 1/2 c pumpkin puree
  • 1 c water
  • 1 tsp heaping pumpkin pie spice
  • 1 tbsp chia seeds
  • 1 scoop vanilla protein powder
  • 2 tbsp -1/4 c vanilla unsweetened almond milk
  • Stevia maple syrup, or honey to sweeten


  1. Place oats and water in a small sauce pan and bring it to a simmer until the oats have absorbed the water.
  2. Add in the pumpkin puree, add more water if it becomes too thick.
  3. Let simmer a few more moments, then stir in the pumpkin pie spice, chia seeds, and protein powder.
  4. Add the almond milk here because the chia seeds and protein powder need to absorb moisture.
  5. Add in your sweetener and transfer to a bowl, top with goodies, and enjoy!



Suggested toppings: Shown here I’ve used Siggi’s Dairy vanilla yogurt and a drizzle of almond butter, but nuts & seeds, banana, coconut, granola, dates, cinnamon, or a different type of yogurt would be wonderful choices. 

I hope you enjoy this recipe and if you try it out, post it to Instagram and tag me @TheBalancedRose!




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