Pumpkin Vanilla Oats
Ever notice how versatile pumpkin is?
Well, it’s that time of the year again when pumpkin starts pleading to be mixed into all sorts of dishes, sweet, savory, salty, spicy… you name it, pumpkin always seems to find a way to fit in!
So once I open my first can of pumpkin for the season, the creativity just starts flowing. I’ve been playing around with ideas like pumpkin bread, pumpkin soup, pumpkin yogurt, pumpkin pasta, snack-size pumpkin cheesecake… lots of fun things, BUT my new partner in crime (doesn’t she just look guilty!)…
doesn’t always feel like hanging out while I record and photograph my recipes. So when I made these Pumpkin Oats during Katie’s nap time, I knew I’d better snap a picture QUICKLY so I could share it with you guys.
Now that the weather is getting a bit chilly (we even had rain here in So.Cal – which is a BIG deal around here!) oatmeal has found it’s way back on my morning menu. Although, I must admit, I’ve traded in my steel cut oats for rolled oats that I can cook them in two minutes in the microwave. Oh the sacrifices a Mom has to make …
Did I mention that I now type like this:
Because my lap usually looks like this:
And the view of my computer is often something like this:
But I digress…
back to PUMPKIN VANILLA OATS. Talk about a breakfast that just screams FALL!
This is like pumpkin bread turned into a bowl of oatmeal (don’t you just love how oatmeal creates a blank slate for so many different flavor combos?) I added vanilla protein powder which is why I went with the vanilla theme, but these oats would be just as happy with a chocolate twist. I’m thinking some cacao nibs or chocolate chips stirred in would be p-r-e-t-t-y tasty!
Oh! And I almost forgot… I’m super excited to be doing some writing and recipe development for CookingVillage.com. My first article is up so if you’re interested in a recipe for Individual Apple Crisp be sure to check it out.
Now I throw it back your way, what are some of your favorite ways to use pumpkin in the kitchen?? Do you prefer it in sweet dishes, or savory ones?
Pumpkin Vanilla Oats
If you are gluten-free make sure your oats are labeled gluten-free and not processed with any products that have gluten in them.
Yield: Serves 1
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
- ½ cup rolled oats
- 1 cup of water
- 1/3 cup canned pumpkin
- ½ scoop of vanilla protein powder
- ½ tsp pumpkin pie spice
- 1 tsp maple syrup
- 1 tsp chopped pecans
- 1 tsp raisins, chopped up
In a medium microwave-safe bowl combine the oats and water. Pop them in the microwave for two minutes.
Remove oats from microwave and stir in the canned pumpkin, protein powder, pumpkin pie spice, and maple syrup. Top with raisins and pecans. Enjoy!
Nutrients per recipe: Calories: 298; Total Fat: 9.4g; Saturated Fat: 1.2g; Cholesterol: 115mg; Sodium: 5mg; Carbohydrate: 41.9g; Dietary Fiber: 8.2g; Sugars: 11.6g; Protein: 16.2g