This Pumpkin Pie Chia Oatmeal is the perfect oatmeal for fall. With actual pumpkin, the right blend of spices, and maple syrup (stevia-sweetened of course), it tastes just like the real deal!
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What makes it even more fall-y are the maple-candied pecans and dried cranberries sprinkled on the top!
Why the chia though? Because it adds a dose of fiber and healthy fats and will let you feel like you’re treating your body a little better than usual.
When you want pumpkin pie for breakfast, turn to this recipe. Its quick and easy – comes together in less than 10 minutes – and will satisfy your cravings as well as your hunger!
Vegan, Gluten-free, dairy free? Come indulge!
I quite literally just got done eating a giant bowl of this, and I already put it on my meal plan for tomorrow.
Thanksgiving Morning Pumpkin Pie Chia Oatmeal
Ingredients
- ⅔ cup Old Fashioned Rolled Oats, 66g
- 1½ cup Almond Milk, or other
- ½ cup Pumpkin Puree, Canned, not Pumpkin Pie Filling, 61g
- 4 teaspoon Stevia-sweetened Maple Syrup, 20ml
- 1 tablespoon Chia Seeds, 14g
- ½ teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Cinnamon
- ⅛ teaspoon Turmeric
- ⅛ teaspoon Cloves
- ⅛ teaspoon Nutmeg
Toppings:
- 2 tablespoon Maple Candied Pecans, 15g, + 120 cal
- 2 tablespoon Dried Cranberries, 15g, + 48 cal
- 1 tablespoon Puffed Quinoa, + 7 cal
Instructions
- Whisk together all ingredients in a saucepan over medium-low heat. Simmer and let cook, uncovered for about 5-7 minutes, stirring occasionally.
- To make maple candied pecans, toss pecans on a skillet until slightly toasted, drizzle on 2 teaspoon stevia-sweetened maple syrup and continue to stir until syrup starts to crystallize.
Notes
- SweetLeaf Stevia Sugar-Free Syrup in Maple
- Servings: 1½ cups | Serving size: 1½ cups
- Calories: 450kcal
- Fat: 14.3g | Saturated fat: 1.4g
- Carbohydrates: 66.5g | Fiber: 15.4g | Sugar: 4.3g
- Protein: 12.6g
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