Pumpkin Protein Oatmeal

A cozy, protein-packed pumpkin breakfast for balanced blood sugar and steady energy.

Enjoy the flavors of fall with this creamy Pumpkin Protein Oatmeal, made with pumpkin puree, vanilla protein powder, warming spices, and crunchy pecans. With protein, fiber, and healthy fats in every bowl, this satisfying breakfast is a delicious way to support blood sugar balance and start your day feeling nourished.

Ingredients

• ⅓ cup old-fashioned rolled oats

• ⅔ cup unsweetened almond milk

• ⅓ cup plain pumpkin puree (not pumpkin pie filling)

• 1 scoop vanilla whey protein powder

• ½ teaspoon pumpkin pie spice

• Pinch of sea salt

• 1 tablespoon almond butter

• 1 tablespoon chopped pecans

Instructions

1. Combine the ingredients. In a small saucepan, combine the rolled oats, almond milk, pumpkin puree, pumpkin pie spice, and sea salt. Stir to combine.

2. Cook the oatmeal. Bring the mixture to a gentle boil over medium heat. Reduce the heat to low and simmer for 7–10 minutes, stirring occasionally, until the oats are tender and the mixture reaches your desired consistency.

3. Prepare the protein powder. In a small bowl, whisk the vanilla protein powder with a few tablespoons of water or almond milk until smooth.

4. Stir in the protein. Remove the oatmeal from the heat and allow it to cool for 1–2 minutes. Stir in the dissolved protein powder until creamy. Add a splash of water or almond milk if needed to thin the oatmeal.

5. Add the toppings. Transfer the oatmeal to a bowl. Top with almond butter and chopped pecans, and finish with an extra sprinkle of cinnamon if desired.

6. Enjoy! Serve warm for a cozy, satisfying breakfast that combines seasonal flavor with balanced nutrition.

Dietary Modifications

• Gluten-free: Use certified gluten-free rolled oats and check labels on your other ingredients.

• Dairy-free: Substitute a dairy-free vanilla protein powder for the whey protein powder.

• Nut-free: Use a nut-free milk alternative, sunflower seed butter, and pumpkin seeds in place of almond butter and pecans. Check labels for potential cross-contact.

• Vegetarian: The original recipe is suitable for a lacto-vegetarian diet. For a vegan version, use plant-based protein powder and dairy-free milk.