September 22, 2016


Conflicted about the seasons? Top your Pumpkin Pie Protein Oatmeal with ICE CREAM! Seriously, it’s so good. This pumpkin pie protein oatmeal has become an everyday indulgence – I literally can’t stop eating it! It’s full of protein and fiber to keep you full, and of course plenty of pumpkin and sweet spice to delight your tastebuds. It’s perfect topped with dairy-free, low-calorie ice cream 😉

The calories are a bit higher with all the toppings, but my macros are still pretty generous, so it was perfect for me. Feel free to leave off the toppings or add your own, use more or less oats or protein powder… whatever! This recipe is super adaptable.

This recipe is best cooked on the stovetop so you can easily cook the pumpkin puree and seasonings all together. However, you can also microwave the oats with water then add your pumpkin puree, spices, and vanilla after cooking. It’s not necessarily faster, but it does save washing a pot 😉

Be sure to use certified gluten-free oats if you need gluten-free! I prefer old-fashioned rolled oats. After the oats are done cooking, stir in some canned pumpkin, spices (cinnamon, nutmeg, ginger, and cloves), sugar-free brown sugar alternative, and pure vanilla extract. I prefer golden monkfruit sweetener because it’s natural, sugar-free and calorie-free; but you can use any sweetener you like, preferably one that tastes similar to brown sugar. Also, feel free to swap the individual spices out for a teaspoon of pumpkin pie spice!

For added protein, I stirred in some LIV Body Lean Vegan Protein in Snickerdoodle (one of my favorite flavors)! Use my code NOEXCUSES for 20% off all LIV Body Products. Most other protein powders should work in this recipe – I’ve tested whey protein, a whey-casein blend, and several vegan proteins! For best results, pick a complementary protein flavor like caramel or cinnamon 😉

Pro tip: always add your protein after cooking or it will get clumpy. You also may also need to add some additional liquid if your oatmeal gets too thick. Feel free to omit the protein powder if you don’t have any, just add a little extra sweetener!

For topping, I added half a sliced banana, two tablespoons of chopped pecans, and a small scoop of ice cream (yasss). I’m currently obsessed with So Delicious Salted Caramel Swirl frozen mousse which is dairy-free and low-calorie. Not sponsored, just obsessed LOL! After I got done taking pretty pictures, I stirred everything up into a delicious sludge and savored every spoonful! SO GOOD.

Here’s the printable recipe for this Pumpkin Pie Protein Oatmeal! Please rate and comment below to let me know how you liked this recipe 😉

This post contains affiliate links and is sponsored by LIV Body.

Pumpkin Pie Protein Oatmeal

This Pumpkin Pie Protein Oatmeal is full of warm pumpkin and sweet spices, plus fiber and protein to keep you full for hours. Easily made gluten-free!
Course Breakfast
Prep Time 10 minutes
Servings 1 servings
Calories 314kcal


  • 1/2 cup old-fashioned rolled oats
  • 1 cup water
  • Dash salt optional
  • 1/3 cup 100% pure pumpkin puree
  • 1/4 cup (30g) protein powder* I used LIV Body Lean Vegan Protein, code NOEXCUSES for 20% off
  • 1-2 tbsp. sugar-free brown sugar alternative* I used golden monkfruit sweetener
  • 1/2 tsp. cinnamon* can sub 1 tsp. pumpkin pie spice for individual spices
  • 1/4 tsp. ground nutmeg*
  • 1/8 tsp. ground ginger*
  • Dash ground cloves* optional
  • 1/4 tsp. vanilla extract optional

Toppings (optional)

  • 1/2 medium banana sliced
  • 2 tbsp. pecans chopped
  • 1.5 oz. scoop light ice cream I used a dairy-free frozen mousse

*See above for substitutions


    • Heat oats, water, and salt on stovetop over medium-high heat until water is absorbed (or microwave for 2 minutes).
    • Stir in pumpkin puree, spices, and vanilla, cooking until heated through.
    • Stir in protein powder and sweeten to taste.
    • Empty oats into a serving bowl and add desired toppings. Enjoy!


    Calories (minus toppings and optionals): 314kcal, Fat: 5.0g, Sat fat: 2.0g, Carbs: 43g, Fiber: 7g, Sugar: 6g, Protein: 30g, Sodium: 151mg
    Calories (including toppings and optionals): 498kcal, Fat: 16.0g, Sat fat: 4.0g, Carbs: 65g, Fiber: 11g, Sugar: 16g, Protein: 33g, Sodium: 349mg

    Leave a comment

    Comments will be approved before showing up.

    Also in Blog


    September 28, 2022

    This Lighter Chicken Marsala is a macro-friendly take on my favorite Italian-American dish. It satisfies in every way! The fork-tender chicken filets are smothered in rich marsala sauce with mushrooms, perfect over a bed of buttery noodles. It's also low-fat, low-carb, high-protein, gluten-free and dairy-free! An absolutely flavorful dish that tastes even better as leftovers.

    View full article →


    September 24, 2022

    This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.


    View full article →


    September 14, 2022

    Apple desserts have to be my favorite - and this Protein Apple Crisp did not disappoint! Baked cinnamon apples are layered between two buttery layers of oat crisp, with a hint of cardamom for those "apple pie" vibes. It's the perfect healthy dessert topped with your choice of dairy-free or protein vanilla ice cream! 

    View full article →

    Get my FREE meal prep guide!

    Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.