Dishing Up the Dirt

Pumpkin Spice Oatmeal

The mornings here at the farm have become so chilly that we haven’t been drinking as many smoothies as we normally do in the heart of the farm season. Recently, we’ve been craving warmer, heartier breakfasts that will keep us full and energized during our morning chores. Thankfully, this delicious oatmeal has entered the picture!

It’s hard to believe that we harvested all of our sugar pumpkins on a 90 degree day in August, but it totally happened.  Now our little sugar pumpkins are storing comfortably in the Tumbleweed Farm barn, we grab a few crates worth to bring to farmers markets and to sell to our local customers but I’ve been secretly hoarding quite a few so we can enjoy these guys all winter long! .

Our sugar pumpkins are so stinking sweet and easy to prepare that I’ve been cooking up big batches of purees so we can add fresh pumpkin to smoothies, soups, and simply eat warmed up with a little coconut oil and sea salt. We can’t get enough of this sweet winter squash!

This spiced oatmeal is a bowl full of comfort. It reminds me why I need to cherish our mornings a little bit more and not rush out the door to get chores done. I love morning rituals and this is definitely our fall ritual at the moment. If you are in need of a little morning treat I think you will enjoy this oatmeal as much as we do. It’s creamy, spicy and will warm you from the inside out. Grab a spoon, pour a cup of extra strong coffee and enjoy this tasty breakfast. Cheers!

Pumpkin Spice Oatmeal

Prep Time: 10 minutes    Cook Time: 15 minutes    Serves: 4

  • 2 cups water
  • 1/2 cup fresh pumpkin puree (from the can is fine too)
  • 1/2 cup dates, pitted and chopped
  • 1/4 cup pure maple syrup
  • 1 banana, mashed
  • 2 Tablespoons almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • pinch of fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats (GF if necessary)
Optional Toppings:
  • shredded coconut
  • cacao nibs
  • hemp seeds
  • chopped pecans
  • almond milk for serving


  1. Whisk together all of the ingredients except for the oats in a medium-sized saucepan over medium heat. Bring to a boil. Reduce the heat to medium-low and stir in the oats. Gently simmer, stirring frequently, until the oats are tender and the consistency you like, 10-18 minutes.
  2. Ladle the oatmeal into bowls and top with your favorite toppings and a drizzle of almond milk.


*Use this recipe as a guide. *Adjust measurements and ingredients as necessary.

Leave a Reply

12 thoughts on “Pumpkin Spice Oatmeal

  1. (i really like the coffee mug in the background. and those little porridge bowls are the cutest!)

  2. Just look how cute your little sugar pumpkins are! I really need to try roasting and pureeing one myself – I always just opt for the canned stuff. Oatmeal (especially pumpkin!) and coffee is our favorite morning ritual, too. Can’t wait to try your version!

  3. kelli says:

    mmm times a thousand! 🙂

  4. Mm this sounds so good! You had me at pumpkin spice!

  5. This oatmeal looks delicious! My family and I have been loving all the pumpkin & squash coming into our local farmer’s markets over the last few weeks in the Pioneer Valley. This recipe is another great way to use fresh produce and I can’t wait to try it out!

  6. This oatmeal definitely puts any oatmeal I have ever made to shame.. definitely need to make your recipe! Thanks for sharing it – looks delicious!

  7. I’m so jealous of your pumpkins! The ones in our local store right now are a little sad…but you’ve inspired me to try and hunt for better ones, if only to make this oatmeal. Yum! I love how it combines so many flavors, with the banana and maple syrup and almond butter, plus pumpkin and all of those spices. My mouth is watering just thinking about it 🙂

  8. Donna says:

    You’re adorable! Love your site and this oatmeal looks incredible! Can’t wait to try it!

  9. Francesca says:

    Just made the same thing this morning, swapping the pumpkin for persimmons that were juuuuust on their way out. All the spices are basically fall embodied, too me 🙂

  10. This looks so yummy! Love that you’re using your own pumpkin. Makes me want to cook and puree my own and do a taste comparison!

  11. Shelley says:

    This was a bowl full of warm, yummy goodness! One of my new favorite pumpkin recipes for sure. Great way to start a cold fall morning. Thanks!

  12. Barbara Martin says:

    Is there any way this can be done with steel cut oats? I love them and cannot go back to regular oatmeal AND this recipe sounds yummy!!

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