Pumpkin Pie Almond Butter Oatmeal

Easy to make, delicious, and nutritious breakfast. Meal prep friendly, plant and gluten-free.

Time to read: 4 mins | Time to make: 10 minutes | Yields: 2 servings

Ingredients

• 2/3 cup (70 g) rolled oats

• 2 tablespoons almond butter

• 2 tablespoons flaxseed meal

• 2 tablespoons maple syrup

• 1/2 teaspoon pumpkin pie spice

• pinch of salt

• 1/2 cup (120 g) pumpkin puree

• 1/2 cup (120 ml) soy milk

  SERVING

• Vanilla protein cream:

  • 20 g vegan vanilla protein powder

  • 5 tablespoons soy milk

  • Toasted chopped seeds

• A few tablespoons of chocolate chips

Method

1. In a blender* or food processor, add all ingredients and blend until a homogeneous mixture.

2. Transfer into two lidded jars and place in a refrigerator for two hours or overnight.

3. In the morning, top with vanilla protein cream and toasted seeds. If you feel extra, melt some dark chocolate, cover the top of the oatmeal, and set it in the fridge for 5-10 minutes to get that magic chocolate shell.

Notes:

• PUMPKIN PIE SPICE: If you don't have it on hand, use ¼ teaspoon cinnamon + Pinch of cardamom + Pinch of nutmeg

• BLENDER: You don’t have to use a blender. Mix all ingredients in the bowl, follow the steps from recipe but make sure to leave in the fridge overnight (not just 2 hours)

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Nutrition facts per one serving:

Energy: 339kcal | Carbs: 45g | Protein: 11g | Fat: 14g