Pumpkin Pie Oatmeal
Make this Pumpkin Pie Oatmeal for a cozy and delicious breakfast that feels like dessert! Just 5 ingredients and 15 minutes needed!
Servings: 2
Calories: 271kcal
Equipment
- Stovetop
Ingredients
- 1 ½ cup cubed pumpkin, peeled
- 1 cup rolled oats
- 1 cup coconut milk or any plant milk you like
- 1 ½ teaspoon pumpkin spice
- 1-2 tablespoon honey, maple syrup, or sweetener other of choice
- 1-2 tablespoon protein powder of choice (optional)
- 1 banana, pan-fried* (optional)
- A handful of walnuts (optional)
- 2 tablespoon hemp seeds (optional)
- Small handful of pumpkin seeds (optional)
Instructions
- To a medium pot, add coconut milk and chopped pumpkin. Simmer over medium heat for 15-20 minutes or until the pumpkin is soft.
- Use a potato masher to carefully mash the pumpkin in the coconut milk, until a pure is formed.
- Then add pumpkin spice and oats. Continue cooking for about 5-10 minutes or until the oats are cooked. Add a few splashes of milk if needed.
- Remove from heat. Add honey and protein powder and mix well (optional).
- Serve in a bowl and add toppings of choice. We went with pan-fried banana, walnuts, pumpkin seeds, and hemp seeds (all optional).
- Store in a covered container in the fridge for up to 4 days or freeze for 1 month.
Notes
To pan-fry bananas, simply heat 1 tablespoon of oil (we use coconut oil) on a skillet. Slice the bananas in the middle and let them fry for 3-4 minutes on each side. Optional to sprinkle some brown/coconut sugar on each side before frying to allow caramelization.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Read the blog post above to find the full storage instructions.
Nutrition
Calories: 271kcal