Pumpkin and Chocolate Chip Oatmeal

This wasn’t the recipe I intended to post today, but I’d say it makes a pretty good back-up, don’t you think?


I was poking around my sister’s kitchen when I discovered the most glorious thing: a jar of pumpkin butter. Half of me was overjoyed, yet the other half of me was peeved. I knew exactly when and where she got that jar. . . because I bought one, too. We were at a glorious souvenir shop in Estes Park, Colorado. It was a little over a YEAR ago. I finished mine within a couple of months.

. . . Hers is still nearly full.


I was appalled! However, I opened it up, stirred it a little, and sniffed it. It seemed perfectly fine still, despite being over a year old. It needed some love, though (after being ignored for so long), so I made the recipe that I used to make last summer when I had my own jar. . . but I made it even better by adding some chocolate chips. 🙂


The awesome thing about pumpkin butter is that it’s already seasoned and very flavorful. It tastes like pumpkin pie in a jar! That makes it a great candidate for “5 ingredients or less” recipes. However, if you can’t get a hand on any pumpkin butter, you could recreate it by using pumpkin pie filling OR regular pumpkin puree with pumpkin pie spices.

Pumpkin and Chocolate Chip Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 2 tbsp. pumpkin butter
  • pinch of salt
  • handful of chocolate chips

How to make it:

  1. Bring milk (I use 1/2 c original almond milk and 1/2 c water water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
  2. Once more of the liquid has absorbed, add the pumpkin butter and salt. Stir.
  3. If you'd like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now.
  4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and chocolate chips. I also topped with sliced banana.

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

5 Responses to Pumpkin and Chocolate Chip Oatmeal

  1. Christine says:

    I have an unopened jar of pumpkin butter on the shelf that I bought with this recipe in mind. I can’t wait to try it! While I’m at it, do you have any other recipes involving pumpkin butter, or ideas for how to use it? I checked your recipe list, and it looks like this is the only one that uses pumpkin butter.

  2. Lyndsey B says:

    I don’t know why, but pumpkin and chocolate chips are soul mates! I love making muffins with pumpkin, pumpkin pie spices, and chocolate chips. It’s such a good combo, and makes the pumpkiny fall flavor even more indulgent. Love this recipe!!

  3. Kelsey says:

    I just tried pumpkin butter in oats for the first time and its so good! I had been hesitant about pumpkin butter because of all the added sugar, but I found a juice-sweetened one at a farmer’s market this weekend which is still sweet and delicious.

  4. Christine says:

    I finally got around to trying this recipe, using a jar of pumpkin butter I had sitting in the pantry (unopened) for 2 years(!). It was still good, though. Anyhow, the oatmeal was delicious! You’re right that pumpkin and chocolate chips are soul mates. Thank you for the recipe! It made the perfect breakfast for a rainy Monday in the fall.

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