HIII!! It’s been a while.. I’ve seriously missed you guys!
I’m finally all moved and settled into my new apartment – thanks to my parents and brother who helped me move the bigger things in AND went up 4 flights of stairs like a million times 🙂 they’re amazing and I could not have done it without them.
I really love it here so far and am beyond excited for this next chapter. I honestly can’t believe I’m here… and this apartment is actually mine for the next year… so surreal… but so amazing how things fall into place, right?! Taz is loving it as well, aside from the loud city noises (he’s a total scaredy cat) but I know he’ll be a city dog in no time.
Do you guys want to see pictures of my little studio?! I’d be happy to do a post about it!
Anywaysss, I have a super yummy and festive fall oatmeal recipe for you.. Pumpkin Pie Oatmeal. It’s luscious and healthy with ALL the good things. Perfect for a cold morning to warm you up alongside some hot pumpkin coffee (like this one
Pumpkin season is in full swing, although I have yet to get a PSL (a pumpkin spice latté for anyone living under a rock) and I’m loving all the fall things. Roll your eyes all you want… I know you secretly love it too 😉 so this morning I made my watermelon cayenne detox juice and was literally frozen afterward which gave me the idea to create this comforting oatmeal to warm me up.
It did just the trick.
In the summertime, I do lots of smoothies, juices and fruit for breakfast but once it starts getting chilly, I find myself switching to a warm bowl of oatmeal. Do you do that too? I feel like it’s a common switch. Starting your morning with nourishing oats is amazing for sustained energy and keeping you full until lunch. They’re packed with fiber and are quite possibly the best whole grain around! Low in fat and full of protein (6g per every 1/2 cup) you can’t go wrong with oats.
I buy the bag of gluten free rolled oats from Trader Joe’s (so cheap!) and it lasts me quite a while.
For this bowl of pumpkin goodness you will need:
- gluten free oats
- canned pumpkin (not pumpkin pie filling)
- mashed banana
- chia seeds (optional)
- pumpkin pie spice
- cinnamon
- maple syrup
- vegan chocolate chips (optional) but duh, why not?!
Buy them here: vegan chocolate chips
Mash the banana and mix in the pumpkin purée.
Mix in all the warming spices.
Stir chia seeds and the creamy pumpkin mixture into the oats.
Enjoy this yummy and festive bowl of creamy pumpkin pie oats!!
Prep Time:
Print
PinIngredients
- 1/2 cup gluten free rolled oats
- 1/2 cup water
- 1/2 cup unsweetened vanilla almond milk
- 1/2 banana, mashed
- 1/4 cup organic pumpkin purée
- 1 tablespoon maple syrup (or coconut sugar/agave)
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- pinch of sea salt
- 1 tablespoon chia seeds
- additional 1/4 cup unsweetened vanilla almond milk
- vegan chocolate chips (optional)
- pumpkin seeds (optional)
Instructions
- In a small pot, stir the oats, water and almond milk together and bring to a boil. Reduce heat and simmer for 10 minutes until creamy.
- Meanwhile, in a small bowl, mash the banana and stir in the pumpkin purée and maple syrup along with the pumpkin pie spice, cinnamon and sea salt.
- Turn off heat and stir the pumpkin mixture into the oats with the optional chia seeds. Mix until well combined.
- I like to add extra almond milk at the end as well as it can get dry.
- Enjoy!!
Nutrition
- Serving Size: 1
Thanks so much for sharing this recipe – we absolutely loved it! I didn’t even add the maple syrup, topped it with chopped dates instead, and added some coconut. I’m obsessed with pumpkin, so this is for sure a new favorite!
Sending this to my daughter. As a brand new mom this will be a timesaver for her. As for me I am putting it in the fridge for good start to a busy day tomorrow. Can’t wait to try this recipe .
I loved it!!! I made a big match and it was awesome! Husband really enjoyed it!! Thanks you! I will be making this often! 🙂
Amazing recipe! Added cacao nibs and coconut shreds on top of mine and it was absolutely delicious. Serving size will last me a few breakfasts because it is so filling! Thanks for sharing.
Hi Shannon, I just stumbled across your blog. I really love all of the healthy recipes but I’m wondering about calorie counts. Do you ever post them?
I plugged this recipe in to myfitnesspal.com and before adding the syrup, chocolate chips and pumpkin seeds this recipe is already 470 calories with 106 g of carbohydrates, 8 g of fat, 10 g of protein and 23 g of sugar. Any recommendations or advice for keeping this a little healthier for someone who’s trying to loose some weight before summer kicks off?
Hey Brittany! Honestly I never count calories or keep track of amounts, I’m just mindful and use my best judgement. I love this recipe because it’s so nourishing and everything is a whole food (minus the tiny amount chocolate chips) so instead of focusing on calories, I like to focus on ingredients. If you still want to cut back, you could omit the chocolate chips, pumpkin seeds and almond milk (use water instead) and omit or cut back on the maple syrup and use stevia instead. Hope this helps! Let me know how it goes.
xo,
Shannon
I imported this into myfitnesspal.com as it was 193 calories 35g of carbs, 5g of protein, 4g of fat and 11g of sugar. I did change it to 2 servings and omitted the chocolate chips and pumpkin seeds. I sprinkled a few chocolate chips on top in full disclosure :P.
So I made this the other day and loved it! Super delish (especially when topped with a few chocolate chips)! I curled up on the couch with my bowl and enjoyed every bite.
This is fantastic. Definitely going to try! I also find myself wanting something warm for breakfast too, when the cooler season come around.
But I would love to see pictures of your studio!! Please do post
Much love
Hey Sarah! Yes let me know what you think of the oatmeal 🙂 and I totally agree with you on eating something warm for breakfast when its cooler. I’ll do pictures soon!
xoxox,
Shannon
Wow! I just found my breakfast for tomorrow! So excited to try this. I am such a sucker for pumpkin anything, especially in the fall. This looks so comforting, and will be the perfect way to start a crisp fall day. Thanks for sharing, Shannon!
Hey Alissa! Yay excited for you to try it 🙂 let me know what you think.
xoxox,
Shannon