Skinny Pumpkin Pie Oatmeal

I love pumpkin and oatmeal. These two meet to create a very filling, healthy, and super satisfying breakfast! Each serving has 200 calories and 3 grams of fat.  In addition, it’s packed with 7 grams of fiber! Make it dairy-free by using light vanilla almond milk or soy milk. What a yummy way to start the day!
Skinny Pumpkin Pie Oatmeal

Helpful Tips About this Recipe

Makes 1 serving

Healthy Benefits

Pumpkin, including canned, is a great source of beta-carotene, the vegetable pigment that the body turns into vitamin A. Pumpkin also contains a hefty amount of fiber, ample amounts of iron, and vitamin C.

Storage Tips

Transfer canned pumpkin from an opened can into a refrigerator-safe container that is not made of metal. Seal the container tightly either with its own lid or with plastic wrap. Store the container in the refrigerator. Use within five days. Discard any remaining leftover canned pumpkin after five days in the refrigerator.
You can freeze leftover canned pumpkin. Here are a couple of things to avoid freezer burn: Use zip-lock bags made for freezing. After filling the bag try to remove as much air as possible. If you use a container make sure to only fill it ¾ full and cover it with wax paper or plastic wrap before adding the lid. Pumpkin has much water so it will expand when frozen.

WW Freestyle SmartPoints
(not including optional toppings)
WW SmartPoints
(not including optional toppings)
WW POINTS PLUS 5 (not including optional toppings)
SKINNY FACTS: for 1 serving (not including optional toppings)
200 calories, 3g fat, 8g protein, 35g carbs, 7g fiber, 35mg sodium, 7g sugar
FACTS: for Freestyle SmartPoints
171 calories, 0g sat. fat, 7g protein, 4g sugar


Skinny Pumpkin Pie Oatmeal

Skinny Pumpkin Pie Oatmeal

No ratings yet
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast, Main Course
Cuisine American
Servings 1
Calories 200 kcal


Ingredients for Oatmeal:

  • 1 cup water
  • ½ cup old-fashioned oats
  • ¼ cup canned pumpkin
  • ½ teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ cup nonfat milk, light vanilla almond milk or light vanilla soy milk
  • 1-2 packages Truvia, Stevia, Splenda or your favorite sugar substitute, to taste

Ingredients for Topping: Optional

  • Dash cinnamon
  • 1 tablespoon walnuts, chopped (optional)
  • 1 tablespoon raisins (optional)


  • In a medium saucepan, combine water, oats, pumpkin, vanilla, pumpkin pie spice, cinnamon. Bring to a boil. Turn heat down to a soft boil and cook for 4 minutes. Stir often. Stir in milk and your favorite sugar substitute, to taste. Cook 1 more minute or until desired consistency. Pour into a bowl. Add a dash of cinnamon and raisins and/or walnuts, if desired.


Serving: 1bowlCalories: 200kcalCarbohydrates: 35gProtein: 8gFat: 3gSodium: 35mgFiber: 7gSugar: 7gBlue Smart Points: 5Green Smart Points: 6Plus Points: 5
Tried this recipe?Let me know how it was!


  1. I’m so sorry Flo but at this point, I’m only including Blue and Green points. For all of these years, I use a different program than WW to input all of my recipes to do the nutrition facts and points.
    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan.

    My best,

  2. I just made it for a breakfast meal prep for tomorrow. Will heat up and add 1 tbsp walnuts after heating for a hot, complete breakfast. When image it again imay add 1/2 banana or blueberries to get some fruit in.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating