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Janelle Carss

Pumpkin Pie Oatmeal

There's nothing like a warm, cozy bowl of oats in the morning that tastes like a warmly spiced dessert... introducing my high-protein Pumpkin Pie Oatmeal! It's got all the flavours of pumpkin spice and a luxuriously creamy texture that brings all the warm, fuzzy vibes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 405
Ingredients Method Video Notes

Ingredients
  

  • 2½ cups old fashioned rolled oats (gluten-free if needed)
  • 2 cups soy milk (or other plant milk)
  • 2 cups water
  • ½ tsp salt
  • 1 cup pumpkin purée (NOT pumpkin pie filling)
  • ¼ cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 scoops (or 6 tbsp) vanilla plant-based protein powder [use code STEAMYVEGAN for 15% off Complement]

Method
 

  1. Into a medium sized pot, pour in the water and soy milk and bring to a low boil over medium-high heat. Then stir in the oats, and reduce the heat to medium-low, allowing the oats to cook at a rapid simmer.
  2. Once about 75% of the liquid has been absorbed and the oats have plumped up and cooked most of the way through, after about 6 to 8 minutes, stir in the salt, pumpkin purée, maple syrup, pumpkin pie spice and vanilla extract until you have a very creamy consistency.
  3. Continue to cook the oats for a further 4 to 5 minutes, allowing the liquid to become creamier and thicker in consistency.
  4. Remove the pot from the heat and stir in the protein powder, until completely combined into the oats with no lumps or dry spots remaining.
  5. Serve into bowls and garnish with your favourite toppings: nut butter, banana, chopped pecans, pumpkin seeds, dried cranberries and hemp seeds are some of my favourites!

Video

Notes

Macros per serving (serves 4):
  • Calories: 405
  • Protein: 20g
  • Carbs: 63g
  • Fats: 7g
  • Fibre: 11g