Warm up your mornings with creamy, spiced pumpkin oats topped with toasted almonds. A Gluten-free, healthy breakfast bursting with cozy autumn flavors!
Growing up, autumn always meant weekend breakfasts with warm spices wafting through the house. That smell of cinnamon and cloves was the unofficial soundtrack of fall mornings.
If you’re ready to enjoy a bowl of creamy, spiced pumpkin oatmeal topped with nutty toasted almonds, let’s jump in, Besties!
Why You’ll Love This Recipe
- Quick & Easy: Can you say breakfast ready in under 15 minutes? Yes, please!
- Nutritious: Oats are packed with fiber, while pumpkin are full of Vitamin A and antioxidants.
- Warm & Toasty Flavors: The cinnamon-spiced oats and crunchy toasted almonds will make your taste buds dance with joy.
- Gluten-Free: A breakfast that’s safe and perfect for everyone in the family!
Ingredients You’ll Need
Here’s a list to get started. Most of these are pantry staples!
- 1 cup gluten-free rolled oats
- 2 cups unsweetened almond milk (or any milk of choice)
- ½ cup canned pumpkin puree (not pumpkin pie mix!)
- 1 tablespoon maple syrup (adjust for sweetness)
- 1 teaspoon cinnamon
- ¼ tsp each of cloves, nutmeg, and ginger
- 1 tablespoon almond butter (optional)
- ¼ cup sliced almonds (for toasting!)
- A Pinch of salt
- Optional toppings: apple chunks, a sprinkle of cinnamon, dried cranberries, or a drizzle of almond butter
Instructions
1. Toast Your Almonds
- Start by toasting the almonds to bring out their nutty flavor. Heat a skillet over medium heat and add the sliced almonds.
- Stir in the almonds until they are golden for 2 to 3 minutes. Be careful not to burn them! Set them aside.
2. Make the Pumpkin Oats
- In a medium saucepan, combine your gluten-free oats, almond milk, and pumpkin puree.
- Stir in the cinnamon, nutmeg, ginger, cloves and a pinch of salt.
- Over medium heat, simmer the oats mixture then reduce the heat to low. Cook for 8 to 10 minutes, stirring occasionally or until the oats are soft and creamy. If you prefer a thinner consistency, you can stir in a splash of warm almond milk.
3. Add Sweetness & Toppings
After the oats are cooked, add maple syrup and almond butter (if using) for extra creaminess. Taste and adjust sweetness. Add a drop of vanilla extract for extra coziness. Serve in a bowl or glass and top with the toasted almonds. Add an extra drizzle of maple syrup if you’re feeling fancy.
4. Serve & Enjoy
Grab a spoon, sit by the window, and soak up the cozy fall vibes in every bite.
Why Gluten-Free Oats?
If you’re part of the gluten-free community, you know the struggle of finding grains you can trust. Luckily, certified gluten-free oats are free from cross-contamination and deliver the same creamy goodness as regular oats. They’re a breakfast game-changer!
Pro Tips for Perfect Pumpkin Oats
- Make it Creamier: Sub half the almond milk for coconut milk for an extra luscious texture.
- Add Protein: Toss in a scoop of your favorite protein powder or a dollop of Greek yogurt.
- Go Nut-Free: Replace almonds with pumpkin seeds or sunflower seeds for a crunchy, nut-free alternative.
- Add Fruit: Pears, apples, or dried cranberries make amazing additions. Or toss in some mashed banana for natural sweetness.
- Switch it Up: Not an almond fan? Try pecans or walnuts.
- Spice it Up: If you’re feeling adventurous, try a pinch of cardamom or allspice in the mix.
A Little Something to Sip On
Pair your pumpkin oats with a hot cup of spiced chai or black coffee for the perfect start to your day. 
If you try this recipe, drop a comment below to tell me how it turned out! Did you add any fun toppings? I’d love to hear about your creations.
How to make a delicious GF Pumpkin Oats with Toasted Almonds
Description
A bowl of gluten-free, healthy pumpkin oats with toasted almonds that tastes like autumn mornings wrapped in a blanket.
Ingredients
Instructions
- Start by toasting the almonds to bring out their nutty flavor. Heat a dry skillet over medium heat and add the sliced almonds. Stir or toss frequently for about 2–3 minutes until they turn golden and fragrant. Be careful not to burn them! Set them aside.
- In a medium saucepan, combine your gluten-free oats, almond milk, and pumpkin puree.
- Stir in the cinnamon, nutmeg, ginger, cloves and a pinch of salt.
- Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook for 8–10 minutes, stirring occasionally, until the oats are soft and creamy. If you prefer a thinner consistency, you can stir in a splash of warm almond milk.
Toast Your Almonds
Make the Pumpkin Oats
Notes
- Toasted almonds bring a nutty crunch that balances the soft oats beautifully. Plus, they’re both nutrition powerhouses! Pumpkin is high in vitamin A and antioxidants, while almonds pack in healthy fats and a satisfying crunch. Together, they’re not just delicious; they’re downright good for you.
Nutrition Facts
Servings 2
Serving Size 1 Bowl
- Amount Per Serving
- Calories 275kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Sodium 140mg6%
- Total Carbohydrate 38g13%
- Dietary Fiber 7g29%
- Sugars 8g
- Protein 7g15%
- Vitamin A 120 IU
- Vitamin C 4 mg
- Calcium 25 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Very Delicious and Nutritious.