Roasted Pumpkin Spice Oats

More pumpkins! In oats! What could be better? Hmm…maybe homemade pumpkin seed butter. I could never survive if I was allergic to peanut butter (if you’ve seen my pantry, you would agree)…but I might be able to now that I’ve tried this homemade pumpkin seed butter. The best part is that it couldn’t be easier to make—all you do is toast the pumpkin seeds, throw them in a food processor, add a pinch of salt, and boom, you’ve got a jar of deliciousness in less than twenty minutes! I was going for more of a pumpkin pie feel for these oats, but a dollop of pumpkin seed butter added a toasty nuttiness I really loved. I also topped mine with roasted pumpkin seeds (the best snack ever) to make it an ultra-toasty pumpkin pie porridge 🙂

Hey, the picture finally did my oats justice! I have been struggling with my photography lately (see: apple butter brie grilled cheese) but the time change has made it easier to photograph my breakfasts. I’m working on a light setup at the moment…you’ll know when I get it working 🙂 If there are any photographers out there, do you have some solid tips on making homemade light boxes? I would love to hear them (I have no idea what I’m doing, haha.) Hopefully my photos will improve and things will start looking just as delicious as they taste. The perfect example: these wonderful, golden, cozy, fall-flavored oats!

Ingredients (serves 1)

  • 1/2 cup rolled oats (or 1/4 cup steel cut oats, but they will take longer to cook)
  • 1 cup milk of choice or water (or do what I did and do half Trader Joe’s pumpkin spice almond milk—super yum!)
  • 1/4 of a medium sugar pie pumpkin, roasted and cubed (all you do is scrape the seeds out, drizzle with olive oil, and bake 45 min at 400 F)
  • 1 teaspoon vanilla
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • Pinch of cloves
  • Pinch of salt
  • Splash of vanilla
  • Topping ideas: toasted pumpkin seeds, pumpkin seed butter, toasted pecans, toasted almonds, almond butter, maple syrup, hemp seeds, toasted walnuts


  1. In a small saucepan, heat milk of choice or water over high heat until it begins to simmer. Add oats, reduce heat to low, and cook 3-5 min
  2. Once oats have started to puff up, add vanilla, salt, and spices (if you used TJ’s pumpkin almond milk, you may want to go lighter on them.) Cook 5-7 min or until oats reach your desired consistency
  3. Stir in pumpkin, then transfer to a bowl and top with toppings of your choice

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