Pumpkin Pie Oatmeal

Canned pumpkin is amazing. I’m not trying to be basic white girl about it. I just love the nutritional content of pumpkin, and I love that I can stock up on it for cheap in the fall (and have pumpkin year round!). It’s so versatile! You can use it to replace oil in your baking (thereby dramatically reducing the calorie content!). You can make some bombass cookies with it (recipe will eventually be posted). It tastes good in cappuccinos (my husband makes us afternoon cappuccinos every day and he recently mastered the PSL <3). Then there’s pumpkin soups (like this heavenly one), pumpkin french toast, pumpkin bread, and pumpkin oatmeal.

Like this.

As I’m writing this post, my two-year-old is devouring her bowl of this. It’s good. Really freaking good.

You only need 1/2 cup of pumpkin in this recipe. I usually dump the contents of a can into a tupperware and store it in the fridge. Then I use what I need and store the rest. Just try to use it within the week. Waste not want not! 🙂

Also, the dates are what make this recipe. Don’t replace them with raisins. I mean, you can. It just won’t be as sweet or yummy.

Also–my last also, I swear!–some toasted pecans would taste AMAZING on top of this, and I would’ve added them if I weren’t currently out of pecans. 😥

Pumpkin Pie Oatmeal

Serves 2 (double/triple recipe as needed, or refrigerate half for tomorrow’s breakfast if cooking for one)


  • 1 ripe banana, mashed
  • 1/2 cup of canned pumpkin
  • 1/2 cup of dried dates, chopped up
  • 1 cup of rolled oats
  • 1/2 teaspoon of cinnamon
  • 2 cups of water
  • 2 tablespoons of seeds (chia, hemp, flax, or a mix of all three)

Combine all ingredients in a pot except for the seeds. Bring to a boil, then stir and reduce heat until it’s simmering. Stir occasionally and cook down for a few minutes, until oats are cooked and most of the water is evaporated.

Ladle into bowls and sprinkle each with a tablespoon of seeds. Enjoy!



Blueberry-Banana Oatmeal

This is my toddler’s favorite oatmeal. With pounds and pounds of blueberries stored away in our freezer, it gets made often.

If you use fresh blueberries instead of frozen, then gently stir them in once the oats are done cooking instead of adding them at the beginning.

Blueberry-Banana Oatmeal

Serves 2


  • 1 ripe banana, mashed
  • 1 cup of rolled oats
  • 2 cups of frozen blueberries
  • 2 cups of water
  • dash of salt
  • 1/4 teaspoon of cinnamon
  • 2 tablespoons of seeds (either chia, flax, hemp, or a mix of all three)

Place all ingredients except the seeds into a pot and bring to a boil. Reduce heat and simmer for five minutes or so, until most of the water is absorbed and it’s the consistency you like.

Pour the oatmeal into two bowls and sprinkle a tablespoon of seeds over each.


Chocolate Covered Banana Oatmeal

The keys to a good oatmeal, for me, are:

  1. tastes good
  2. as low in refined sugar as possible
  3. substantial and hearty

I love PB&J Oatmeal, and it’s my go-to breakfast when I know I’m going for a long run. All that extra sugar from the jelly keeps me happily chugging when the miles start to feel long.

But. I don’t run every day. And I certainly don’t do long runs every day. So, I don’t always need that extra boost. Because of that, chocolate covered banana is my go-to oatmeal recipe. This is the one I make almost daily.

Chocolate Covered Banana Oatmeal

Serves 2 (refrigerate half for tomorrow if cooking for one, or double as needed if cooking for more than two)


  • 1 ripe banana
  • 1 cup of rolled oats
  • 2 cups of water
  • 1 tablespoon of unsweetened cocoa powder
  • a dash of salt
  • 2 tablespoons of seeds (either flax, chia, hemp, or a mix of all three)
  • 2 tablespoons of natural peanut butter, divided (the only ingredient listed on the back of the jar should be peanuts)
  • Another banana, sliced into thin rounds

Mash the banana in a pot and add the oats, water, cocoa powder, and salt. Stir to combine and then bring to a boil. Give it another stir and then lower the heat to medium. Let it bubble and cook down for a few minutes, stirring occasionally.

Once it’s to the consistency you like, turn off the stove and stir in the seeds. Divide the oatmeal into two bowls. Place a 1 tablespoon dollop of peanut butter into each bowl and then arrange half of the banana slices around the peanut butter in each bowl.

Serve and enjoy. ❤


A few ??s you might have:

  • Aren’t bananas really sugary, though? Aren’t they too carb-y? Let me preface this by letting you know I get really aggravated when people talk crap about bananas, like they’re the spawn of Satan or something. No one ever became overweight or got diabetes from eating a banana-sweetened oatmeal for breakfast. There is nothing wrong with bananas. Yes, they have sugar. Yes, they have carbs. They also contain fiber, tons of potassium, and are a good source of vitamin b-6, vitamin c, and magnesium. The fiber slows your body’s digestion of the banana, giving it more time to use it as fuel instead of immediately storing it as fat. Compare it, for instance, to a coke. A coke contains no fiber. When you drink a coke, it is almost immediately digested and stored as fat. There is nothing in it to slow that digestion–no fat, no protein, no fiber. Unlike bananas. Bananas will digest slower and they’re chock full of goodness that your body needs and craves. So stop worrying about bananas.
  • Why the seeds? It’s in the other oatmeal recipe, and it’s in this one. Are they an integral part of the recipe? Can I leave them out if I don’t have them/don’t feel like buying them? I mean, they’re not integral to the structure of the oatmeal. So in that regard, yes, you can technically leave them out. But they’re really freaking good for you, are a good source of omega-3, and they provide some more plant-based protein alongside the peanut butter. They’ll help keep you full until lunchtime (because you more than likely don’t need a mid-morning snack). At home (where we eat 95% of our meals…the rest being eaten at family or friend’s homes), my family very, very rarely eats meat. We also eat minimal amounts of dairy. Because of that, I like to add in plant-based protein where I can.
  • How is this sweet enough? Do your kids eat this? The less sugar you eat, the less sugar you crave and the sweeter foods will taste because your tolerance for it gets lowered. It’s like alcohol. If you don’t drink much, one glass of wine might make you tipsy. But if you’re an avid drinker, you can handle an entire bottle. I would encourage anyone to cut down on their sugar consumption (including fake sugar). As for my kids, the short answer is yes and no. My four year old and my two year old love oatmeal. My six year old isn’t much of a breakfast/morning person. She grumbles/whines when I make oatmeal, but she does the same with virtually anything else I try to serve for breakfast. I make oatmeal nearly every weekday, and my six year old typically does not eat it. Her typical breakfast is a plain piece of whole wheat toast and a banana/apple/other piece of fruit.

PB&J Oatmeal

I used to hate oatmeal. One time in college, I made it for breakfast on the same day I came down with a migraine. *Cue intense nausea and gagging.* It was years before I could eat oatmeal without associating it with that sick, queasy feeling.

Nowadays, it’s my favorite breakfast. Not only is it comforting and yummy, but it makes me feel really freakin’ good.

I think it’s so important to listen to our bodies. I used to eat cereal for breakfast, and I was always left hungry and hangry an hour later. Then I started “eating clean” (*cringing at the pretentiousness*) and I kicked the cereal boxes out of my kitchen. Cereal and milk got replaced with eggs and avocado. Sometimes I threw a tomato on the side. Eggs and avocado taste amazing, but they also left me feeling shaky and hungry an hour later. I shoved those feelings aside and called myself crazy because it’s eggs and avocado. Healthy, right? High-protein, right? We’re told to fill up on protein for breakfast; that that’s the key to weight loss and feeling full and overall good health. So I ate my fried egg and my avocado and then went about my business of getting kids ready for school and heading to the gym for an hour-long cardio session. And then I spent the rest of the morning feeling like absolute crap. I even tried adding a protein shake to my breakfast to bulk it up and help with the hunger. Didn’t help at all.


At first, I thought something was wrong with me. Why wasn’t the “healthy” breakfast doing its job? Was I dehydrated? Did I need to drink more water? Did I have adrenal fatigue? Blood sugar issues? Was I not eating enough?

No to all the things.

Turns out, bodies need carbs. A revelation, I know. What with everyone demonizing them and telling us they make us fat and all the bad things. No. Just no. Your body needs carbs. This is a thing. A universal thing. Carbs have glucose. Glucose is what gives our bodies energy. No carbs=no energy. And that’s exactly the issue I was having. I was giving my body almost no carbs each morning and then expecting it to chase after my kids and run five miles at the gym. I was running on fumes and miserable.

So, at the advice of a runner friend, I switched to a carb-heavy breakfast instead of worrying about protein. And you know what? I felt good. I had energy. I could do all the things. Once I fed my body what it needed, I became a functioning human being again.

And thus my love of oatmeal was born.

This is the jam I used for this recipe. At 8 grams of sugar per serving, it’s certainly not low in sugar, but it is lower:


This is one of my favorite recipes. Enjoy 🙂

PB&J Oatmeal

Serves 2 (save half for the next morning if cooking for one, double the recipe as needed for more servings)


  • 1 ripe banana
  • 1 cup of rolled oats
  • 2 cups of water
  • dash of salt
  • 2 tablespoons of natural peanut butter (the only ingredient on the back of the jar should be peanuts)
  • 2 tablespoons of seeds (either chia, flax, or hemp; or a mixture of all three)
  • 2 tablespoons of jam, divided
  • 6 strawberries, thinly sliced

Mash the banana in a pot. Add the oats, water, and salt. Stir to combine and bring to a boil. Once bubbling, turn the heat to medium and cook it down for a few minutes until oatmeal is cooked and thick.

Remove from heat and stir in the peanut butter and seeds.

Ladle into two bowls and drop a tablespoon of jam into the middle of each. Arrange the sliced strawberries around the jam and serve.