Pumpkin Pie Oatmeal
PREP 10 MIN•COOK 10 MIN
DF
EF
GF
VE
V
Number of servings
2
160g butternut squash grated, or canned pumpkin
1 cup (250ml) almond milk (or dairy alternative)
1⁄2 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
2 tsp maple syrup (honey or rice malt syrup)
1⁄2 tsp pumpkin pie spice plus extra for dusting
2 tbs Greek yogurt (or dairy-free alternative)
3 tbs vanilla protein powder (or natural protein powder)
2 tbs water adding up to 3 tbs to blend
12 pecans roughly chopped
Place butternut squash, milk, oats, maple syrup and spice in a small saucepan over medium heat. Simmer for 8-10 minutes until thickened and the squash is soft. Pour into serving bowl.
Combine yogurt and protein powder in a small bowl. Add sufficient water to blend to a smooth consistency.
Serve oatmeal topped with yogurt, pecans and a dusting of spice to serve.
Energy (kJ)
1505 kJ / 359 cals
Protein
18.5 g
Fat
17.8 g
Sat. Fat
2.7 g
Carbs
28.3 g
Sugar
12.9 g
Fiber
7.2 g
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