Pumpkin Pie Oatmeal

I had some pie pumpkins to use up so I decided to make some pumpkin pie oatmeal. This is a great breakfast brunch or weekend breakfast or I have even made it during the week on busy mornings. When making it during the week when I have less time I will either bake the pumpkins the night before and just bake them again with the oatmeal in the morning.

One morning I even woke up wanting  pumpkin pie oatmeal, didn’t have a pumpkin cooked and I didn’t have any canned pumpkin. So I took a small pie pumpkin cleaned it out, started up the oven and put the pumpkin in before it got to 350. I had my teapot filled with water and I went to workout. When I was done working out I started up the teapot. I pulled out the pumpkin when it was done and poured in my oatmeal. Went and got ready, came back and stirred in some protein powder (I used Vega Sport Performance Protein Vanilla) and a little almond milk plus and it hit the spot!

Pumpkin Pie Oatmeal

Makes 1 serving, 2 smaller servings for children I do double the oatmeal and split the pumpkin in half 

1 small pie pumpkin (mine was just under 5″ in diameter)

1/2 c oats, gluten-free

coconut palm or sweetener of choice to taste, optional

1 TBSP cinnamon sugar (use coconut palm and cinnamon)

1/2-1 tsp pumpkin pie spice

optional add-ins dried cranberries, raisins, protein powder*, chocolate chips, nuts, ect

*See above to add protein powder I add it in after the oatmeal is cooked and add in unsweetened almond milk, 1/2-1 cup depending on consistency desired.

Preheat oven to 350. Remove top of the pumpkin and clean out insides and seeds from the pumpkin. Sprinkle the inside of the pumpkin with a little cinnamon sugar if desired, I used a little coconut palm and cinnamon. Bake the pumpkin in the oven for 45 minutes to an hour it will depend on the size of your pumpkin. It was 45 minutes for the just under 5″ diameter pumpkin. If in a hurry heat water prior to mixing with oatmeal, if you like to make your oatmeal with milk you can also make it with non dairy milk. When the pumpkin is tender mix oats, water, spices, and add-ins of choice (if adding chocolate or protein powder wait until the oatmeal is cooked). Pour oatmeal mixture into the pumpkin and bake 15-20 minutes, until the water is absorbed. Remove from oven, let cool slightly and stir in additional add- ins. Enjoy!

As a Vega Recipe Ambassador I receive Vega products, which I used as an option in this recipe. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.