Pumpkin Spice Latte Oats (Printable)

Creamy oats infused with pumpkin, espresso, and spices for a comforting breakfast.

# What You Need:

→ Oats Base

01 - 1 cup rolled oats
02 - 2 cups milk (dairy or plant-based)
03 - 1/2 cup unsweetened pumpkin purée

→ Flavorings

04 - 1/2 cup strong brewed coffee or 1 shot espresso
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon pumpkin pie spice
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Toppings (optional)

09 - 2 tablespoons Greek yogurt or whipped cream
10 - 1 tablespoon chopped pecans or walnuts
11 - Extra sprinkle of cinnamon
12 - Drizzle of maple syrup

# How To Make It:

01 - In a medium saucepan, mix oats, milk, pumpkin purée, coffee, maple syrup, pumpkin pie spice, vanilla extract, and salt.
02 - Heat over medium and bring to a gentle simmer, stirring regularly to prevent sticking.
03 - Continue cooking for 7 to 10 minutes until the oats are soft and have absorbed most liquid.
04 - Spoon the creamy oats into two bowls.
05 - Top with Greek yogurt or whipped cream, nuts, cinnamon, and maple syrup as desired. Serve warm.

# Expert Suggestions:

01 -
  • It tastes like a pumpkin spice latte but with actual substance—no afternoon crash guaranteed.
  • Everything happens in one pot, and you're eating in under 20 minutes from first thought to last bite.
  • The spices bloom as it simmers, filling your kitchen with the kind of aroma that makes your whole morning better.
02 -
  • Stir it regularly or the bottom will scorch, and burnt pumpkin spice is the only thing that tastes worse than it sounds.
  • If your oats look too thick at the end, the bowl will absorb a little more liquid as it sits—better slightly loose than concrete thick.
03 -
  • If you're making this regularly, brew a small pot of coffee just for the recipe rather than cooling down leftover coffee—cold coffee added to warm oats changes the texture.
  • Toasted pecans or walnuts make a real difference over raw ones because they bring a warmth that echoes the spices.
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