top-down view of pumpkin pie oatmeal in white bowl topped with pecans


Calling all you oatmeal lovers out there.  Here’s a recipe that lets you sneak those pumpkin pie flavors into your breakfast.  We recently interviewed Nicole Cogan, the woman behind the popular food and lifestyle blog No Bread.  She specializes in gluten-free living with a mission to help others see that a restrictive diet doesn’t mean deprivation but instead, delicious wholesome meals and travel without sacrificing your health.  In this podcast interview (listen here) Nicole tells all about her health struggles and eventual celiac diagnosis, working on Wall Street, and her decision to leave it all for her greatest passion.  She’s kindly shared a favorite breakfast recipe with us below, give it a try and enjoy.



If you’re not eating oatmeal, here are some reasons to consider incorporating the classic into your morning routine.  First, oatmeal is a wonderfully balanced meal with about 150 calories per cup, 6 grams of protein, and 4 grams of fiber.  Go ahead and add some almond butter to bump the protein up even higher.  It’s also nutrient rich and gluten-free (make sure to read packaging to be sure).

Another benefit to oatmeal is that it’s pretty quick so if you are the kind of person rushing around in the morning, it’s a nice wholesome option over a bar or glass of juice.  Also, oatmeal is extremely versatile, it basically takes on whatever flavors you add.  Nicole’s recipe is a perfect combination warm spices and sweet maple – perfect for the fall season.  Your tummy will be filled and satisfied allowing you to head out and conquer your day with nourishment and energy.

For more recipe details, make sure to head over to Nicole’s blog No Bread, and read her full post.  Also check out her gluten-free city guides and her 7-day No Bread Reset E-book.  If you are considering a gluten-free lifestyle, you’ll definitely love her site and the tremendous resource that it is.


Pumpkin Pie Oatmeal
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Pumpkin Pie Oatmeal


  1. 1 Cup Gluten-Free Oats
  2. 1-3/4 Cups Pecan Milk (almond and coconut work too)
  3. 1/4 Cup pumpkin puree
  4. 1/2 tsp ground cinnamon
  5. 1/2 tsp vanilla extract
  6. 1/4 tsp ground nutmeg
  7. Pecans
  8. Maple Syrup


  • Combine the oats and pecan milk in a saucepan
  • Bring the mixture to a boil, and stir often to prevent sticking (3-5 mins or until desired consistency)
  • Decrease to low heat, and stir in the pumpkin, vanilla, cinnamon, and nutmeg
  • Pour into a bowl, and top with chopped pecans and maple syrup
  • Enjoy!