Microwave oatmeal in a mug is quite possibly the easiest breakfast, and this Fall recipe will satisfy your morning pumpkin spice cravings even more than a latte. Inspired by our microwaveable peanut butter cookie oats, this seasonal version really and truly tastes like a pumpkin chocolate chip cookie, but it’s a hearty breakfast that will fill you up until lunch. Thanks to the binding ingredients, pumpkin puree and almond butter, the dry oats don’t need any water to rehydrate, and the finished consistency is like a thick and chewy cookie. Trust me when I say I’m not an oatmeal kind of girl, but I happily scrape up every bit of this. I recommend adding the dark chocolate chips when the mug is fresh from the microwave so they get a little melty, and feel free to add honey or maple syrup to naturally sweeten the oatmeal a little more. Pair this with a homemade pumpkin spice latte, and you’ll be in pure pumpkin bliss.
If the cooked oatmeal isn’t sweet enough for you, drizzle honey or maple syrup on top.
1/4 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons almond butter (I used one packet Justin’s Almond Butter)
1 packet pumpkin spice oatmeal or 1/2 cup plain instant oatmeal seasoned with pumpkin spice seasoning (I used one packet Nature’s Path Pumpkin Spice Chia Hot Oatmeal)
Splash of nondairy milk, optional
Flake salt, to taste
Additional pumpkin spice seasoning, dark chocolate chips, and/or honey for garnish
- Add pumpkin puree and almond butter to a mug and mix until fully combined. Stir in oatmeal. If mixture is too dry, splash a bit of nondairy milk and continue mixing. Press mixture down until it’s flat.
- Microwave for 2 minutes or until oatmeal becomes slightly translucent and the top becomes spongy and cake-like.
- Garnish with flake salt, a sprinkling of pumpkin spice seasoning, dark chocolate chips, and/or honey.
- North American
- 1 mug oatmeal
- Cook Time
- 5 minutes