This pumpkin spice protein oatmeal cooked with warming spices is sure to be your new fall go to breakfast. It’s loaded with pumpkin flavor, protein, and delicious toppings and is seriously soooo GOOD?!
This past Friday was the start of a my annual virtual work conference so I needed something quick and easy to eat after my long run. I decided to soak some oats the night before which I was planning on having with some cinnamon nice cream.
The seasons are changing and I love a yummy breakfast that is both warm and cool. Oatmeal + Protein nice cream is the BEST combo, espeically after my long runs. If you have not tried this, you’re truly missing out.
Since it was such beautiful fall morning for a run, I stretched my run out a few more miles and therefore was pressed for time since my work conference was due to begin in less than 30 minutes. To speed things up, I skipped the protein nice cream but instead stirred my favorite protein into my oats while they were cooking. OMG. EPIC❤️!
These oats are not only a quick and easy breakfast recipe, but they are extra flavorful that I know I will enjoy all fall! There’s pumpkin involved and it’s packed with a hefty dose of protein. Get excited! I sure was!
I added one scoop of my favorite protein to my water while cooking my oats. It’s just enough to add more flavor & deliciousness without being overpowering!!! They turned out soooo GOOD. They are satisfying too which is just what I needed after a long warm fall run. We have had some unusual warm temps this week but I am definitley not complaining since winter here in MN seems to go on forever!
I was also very relieved I grabbed small bottle of my hydrate last minute. I needed every last drop. Every run is a good run, but when you finish strong and feel like you could run a few more miles, it’s even a better run.
Let me know if you make these oats with your favorite protein. I am loving this pumpkin version, but you could add protein to any flavor of oats you like.
PUMPKIN SPICE PROTEIN OATMEAL
INGREDIENTS:
- 1/2 cup sprouted rolled oats
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 1/4 cup pumpkin puree (canned or fresh)
- 1 scoop of your favorite protein powder (I used this one)
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- pinch of sea salt
- sprinkle of extra cinnamon
- toppings: cashew nut butter, pumpkin spice granola, dark chocolate, and crispy nuts
DIRECTIONS:
- In saucepan over medium-high heat, combine the almond milk, water, protein, pumpkin puree, pumpkin pie spice, salt and cinnamon. Bring to a boil.
- Once boiling, add the sprouted oats. Turn the heat down and cook until to desired consistency (about 5-6 minutes).
- Once all the liquid is absorbed and the oatmeal is cooked through, place in a bowl and add your favorite toppings. I used cashew nut butter, this granola, Hu Chocolate, and some crispy nuts, but feel free to use a variety of nuts, nut butter or sweeteners. Enjoy!
Are you a Pumpkin fan?
Have you tried protein in your morning oats?
What is your favorite season to run in?
Have you tried making nice cream yet and having it on you oats?
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