Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
My go to breakfast is always oatmeal because it is quick, filling and really good for you. Aside from that, as a plant-based eater, oatmeal actually has a good amount of protein on it's own. Today we are making a fall inspired oatmeal with all the warming spices but also some pumpkin. I am always down to add some veggies into my meals because you can't have too many and pumpkin works so well in desserts, especially Kabocha. I had this type of pumpkin last year and it is my absolute favorite with it's sweetness and the creaminess once cooked it is perfect for our oatmeal. I hope you enjoy is as much as I did!
Pumpkin Protein Oatmeal
Recipe makes 1 serving
Time: 15 minutes
1 cup Kabocha Pumpkin, cubed and roasted*
1/2 cup Rolled Oats
1/2 cup Quick Oats
2 cups Plant Milk, unsweetened
1/4 tsp Sea Salt
1/2 tsp Pumpkin Spice
1 tsp Cinnamon
Stevia to taste
1 1/2 scoop TRU Vanilla Pumpkin Latte Protein
1) Make sure to use fresh pumpkin and cook it prior.
2) In a sauce pan add all ingredients but the protein powder. Heat on medium high until it comes to a boil. Turn to medium low heat and simmer for 10 minutes.
3) Add protein powder and mix well. Cook for another 3 minutes. Use a spatula to stir and mash up some of the pumpkin pieces so they will mix well with the oats. You can mash them all up if you prefer not to have any bigger pieces.
* you can also use pie pumpkin. Kabocha is a very sweet pumpkin and goes well in a dessert or sweet dish.
45.2 g protein
68 g carbs (5 g of sugar from pumpkin)
12.1 g fat