Carrot Zucchini Pumpkin Oatmeal
on Oct 02, 2018, Updated May 13, 2026
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This carrot zucchini pumpkin oatmeal recipe with chia and protein is absolutely perfect for a healthy Fall breakfast. It’s warming, easy to make with simple ingredients, gluten-free, has no added sugar and are ready in under 10 minutes.
This oatmeal is thick, creamy, filling and delicious. Plus, you’re sneaking in plenty of veggies but still getting a sweet, cozy, comforting breakfast you will love to wake up to. I’ll be eating these simple stovetop oats all Fall and Winter long.
Best Pumpkin Oatmeal Toppings
I love this with a drizzle of tahini and pure maple syrup. Walnuts and cinnamon are amazing too, as is almond butter. Sauteed or baked apples, sliced banana,
What’s the Best Pumpkin for Recipes?
I love Farmer’s Market Organic Pumpkin. It’s the best one I’ve found. E.D. Smith is good too and of course, you can also make your own pumpkin puree. Just roast up some pumpkin and blend in a food processor until smooth and creamy.
What Kind of Oats to Use?
For this recipe, I’d recommend rolled oats, old fashioned oats or large flake oats. Minute oats or quick oats won’t be as thick and creamy but they’ll stick work fine.
Can I use A Different Whole Grain?
Yes!! How amazing would this be with some cooked rice or quinoa? Millet or amaranth would be nice too. I’ve got some more suggestions for whole grain porridge options here. Even a chewier grain like barley or farro would be delicious. For those ones you’d have to cook them first though and then heat up the cooked grains with the rest of the ingredients, adding a bit of water or plant-based milk as needed.
How to Make Pumpkin Oatmeal
Well…it’s really, really easy. Add everything to a pot, heat it up and serve! It takes 5-8 minutes over medium heat to cook. Just watch it as it starts heating up so the bottom doesn’t burn. If it starts bubbling, stir frequently for another minute or two until it’s ready.
More Vegan Breakfast Recipes
Apple Baked Steel Cut Oatmeal // Easy Banana Baked Oatmeal // Simple Creamy Banana Oatmeal // Easy Vegan Breakfast Skillet // Sweet Potato Breakfast Hash // Instant Pot Rolled Oats
Carrot Zucchini Pumpkin Protein Oatmeal
Ingredients
- 1/3 cup rolled oats, 30 g
- 1 scoop vegan vanilla protein powder, 30 g
- 1/2 cup pumpkin puree, 120 g
- 1/3 cup finely grated carrot, 30 g
- 1/3 cup finely grated zucchini, 30 g
- 1 tbsp chia seeds, 12 g
- pinch sea salt
- 1/2 tsp pumpkin pie spice or cinnamon
- 1 cup water
Instructions
- Add everything to a small pot and cook over medium heat until creamy and heated through, about 7-8 minutes. Watch carefully and stir often to ensure it doesn’t burn.
- Scoop into a bowl and enjoy as is or top with a drizzle of tahini or almond butter, maple syrup and a few crushed walnuts.
Always amazing recipes that massively helped with milk production for my newborn, tried about 13 of your recipes from 2 years ago till now. Thanks once again. Super filling
Hi Deryn,
Can you recommend a protein source to replace the protein powder in the oatmeal? If so, can you please let me know how much I should add to the oatmeal for one serving. Thank you for your time.
Hi Deborah – so sorry I must have missed this comment! I can’t really recommend an alternative protein source that would work in this recipe. You can omit the protein powder but you’d have to use an alternative sweetener such as maple syrup, agave, raw honey, date paste/syrup or stevia. You could also try adding some mashed banana. You may need to reduce the liquid a little as well.
I would have never thought of putting carrot or zucchini in oatmeal- but I tried it this week and it was delicious! I love the change in flavors to start my day.
Awesome! So glad you enjoyed it! I love veggies in oatmeal, such an easy way to sneak them in and carrot and zucchini go perfectly with oats. 🙂
I absolutely love oats for breakfast, but I’ve never really thought of adding savoury ingredients. Zucchini and pumpkin are on my list of new oat toppings to try 🙂