Pumpkin Spice Oatmeal | High Protein Fall Recipe
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Equipment
Ingredients
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk (or any milk)
- 1 scoop vanilla protein powder
- 1/4 cup pumpkin spice sauce
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon Ceylon cinnamon
- Tiny pinch of salt
- 1/4 cup toasted pecans for garnish, optional
Instructions
- Add the oats, pumpkin sauce, spices, and almond milk to a small nonstick pan.
- Place the pan on the stove over medium heat.
- Stir well and and bring to a simmer.
- Turn it down to medium-low.
- Cook for eight minutes, stirring frequently.
- Add additional almond milk or water as needed.
- Remove the pan from the heat.
- Add the protein powder, and mix until well combined.
- Taste, and adjust the sweetness and spices to your liking.
- Let cool slightly and garnish with pecans, if desired.
Nutrition
Calories: 500kcal | Carbohydrates: 44g | Protein: 28g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 245mg | Potassium: 516mg | Fiber: 9g | Sugar: 5g | Calcium: 367mg | Iron: 3mg
Notes
For Pumpkin Overnight Oats
- Add all of the ingredients except the garnishes to a bowl with a lid.
- I do this in large batches, so I have enough to last several days.
- Whisk the ingredients well to combine them evenly.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- The next morning, stir well and adjust the sweetness and consistency as needed.
- Divide the mixture between your desired containers, and garnish as desired.