Pumpkin Flax Oatmeal

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I love am obsessed with pumpkin. This Pumpkin Flax Oatmeal is one of my favorite pumpkin breakfasts for fall, and it’s so good it could even pass for a dessert. It has all the flavors of pumpkin pie, with less carbs and sugar.

The Pumpkin

Be sure to choose puréed pure pumpkin, not pumpkin pie filling. The difference is that pumpkin pie filling contains sugar and spices, and some brands contain other fillers. My go-to favorite for canned pure pumpkin is the organic pumpkin by Farmer’s Market.

The Maple Syrup

When I first tried pure maple syrup after years of eating those other pancake syrups (like Mrs. Butterworth’s), I was blown away by the difference in flavor. I was also surprised by the fact that there isn’t actually any maple syrup in those other products! Pure maple syrup contains one ingredient: maple syrup. Other syrups contain ingredients like corn syrup, artificial colors, artificial flavors, and preservatives.

Pure maple syrup is a bit more expensive than the artificial alternatives, but the difference in flavor and ingredients is well worth the price. Being a born and raised New Englander, I find that there really is no replacement for the sweet, sticky flavor of syrup straight from those beautiful Vermont trees. Some of my favorites are Maple Grove Farms of Vermont, Butternut Mountain Farm, and Sugarbush Farm.

The Oats

I use old fashioned oats in this recipe, but other oat varieties can be used. You’ll want to use the cooking instructions on your oat packaging as a guide, because other types will require a different cooking time. I’ve made this with steel cut oats and it was delicious, but the cooking time for the oats was closer to 30 minutes.

Spoonful of Pumpkin Flax Oatmeal

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Pumpkin Flax Oatmeal

It's like eating warm pumpkin pie for breakfast, without all the sugar! The perfect fall breakfast dish that's healthy and loaded with pumpkin flavor.
Servings 1
Prep Time 2 mins
Cook Time 7 mins
Total Time 9 mins

Ingredients

  • 1/3 cup old fashioned oats
  • 1 cup almond milk or your favorite dairy free milk substitute
  • 1/3 cup pureed pure pumpkin
  • 1/2 tablespoon ground or milled flax seed try it with Chia seeds too!
  • 1/2 – 3/4 teaspoon pumpkin pie spice I used 3/4 because I really like the flavor to be strong
  • 1/2 teaspoon vanilla
  • sprinkle of salt
  • 5 or 6 chopped pecans
  • tablespoon or two pure maple syrup

Instructions

  • n a small saucepan, combine your milk, oats, and a sprinkle of salt.
  • Bring your oats to a boil, and cook for about 5 minutes or until just about done.
  • Add your remaining ingredients except for the pecans and syrup, and cook for an additional 2 minutes.
  • Scoop your oatmeal into a bowl, and top with the pecans and maple syrup. Try not to get addicted!
Calories: 248kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 248kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 307mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12710IU | Vitamin C: 3mg | Calcium: 348mg | Iron: 3mg

Join the Conversation

  1. This is sounds SO yummy … I think I may need to eat a second breakfast today, just to try it out!

  2. Delish !! Nothing like cinnamon and pumpkin in the morning

  3. This was really yummy! Subbed half the milk for water to save calories and don’t think I missed out on creaminess.

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