Pumpkin Pie Blended Oats
These pumpkin pie blended oats are the perfect quick and easy Fall breakfast! They're creamy, smooth and full of your favourite Fall flavours, it’s like eating dessert for breakfast.
Servings: 1 serving
Ingredients
- ⅓ cup milk
- ¼ cup thick yogurt
- 3 tablespoon pumpkin puree
- ½ tablespoon maple syrup
- 2 tablespoon vanilla protein powder optional* see note
- ½ teaspoon vanilla extract
- ½ cups oats
- 1 tablespoon chia seeds
- ½ teaspoon pumpkin pie spice
Toppings
- 2 tablespoon graham cracker crumbs
- additional yogurt or whipped cream
Instructions
- In a blender, combine all base ingredients and blend until smooth. Pour into a mason jar, or container. Cover and place in the fridge for at least 2-3 hours** or overnight.
- Top with graham cracker crumbs*** and whipped cream or additional yogurt.
Notes
*If you do not wish to use protein powder, substitute with an additional 2 tablespoon of oats and 1 teaspoon of honey or maple syrup (for sweetness).
**If you are unpatient like me you can also pop them in the freezer for 20 minutes!
***For a true "pumpkin pie" mix together graham cracker crumbs with 1 teaspoon of melted butter and press into the bottom of the container before pouring in the blended oats.
Nutrition
Calories: 535kcal | Carbohydrates: 70g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 261mg | Potassium: 663mg | Fiber: 10g | Sugar: 20g | Vitamin A: 7146IU | Vitamin C: 2mg | Calcium: 441mg | Iron: 4mg
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