This creamy pumpkin chia oatmeal bowl is a delicious breakfast for all seasons, especially after thanksgiving when you have lots of pumpkins left over that you don’t know what to do with.
Oatmeal is a firm favorite in my household and I am always looking for more ways to flavor it and make it more nutritious. You might think I am a little crazy by adding pumpkin to my breakfast , but you honestly don't just taste pumpkin but a combination flavors which makes it delicious. I cant bring myself to throw all the pumpkins in the trash so I tried to make the most of them by cooking them and keeping ready made squash in the fridge and freezer for this recipe and to add as a side to our lunches and dinners.
This recipe is perfect to prepare the night before and makes the morning rush a little less chaotic. It can be eaten hot or cold whatever you prefer. It keeps for a week so you can double up the recipe and keep extra in the fridge .
Ingredients:
1/2 cup greek yogurt
1 cup vanilla almond milk (or any milk)
1/2 cup pumpkin puree
4 TBL honey
1 cup rolled oats (gluten free if desired)
4 tsp Karen Berrios chia seeds
2 TbL Vanilla Protein powder
1/2 tsp nutmeg
1 tsp cinnamon
Instructions:
Mix the wet ingredients. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, honey until well combined.
Add the dry. Stir in oats, chia seeds and spices.
Refrigerate
Toppings:
Fruit , nuts, seeds, nut butter of your choice .
Enjoy!
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