Cooking oats on the pot can be a little more time consuming, but trust me it’s worth it.
I can’t say I’ve ever really been into the “pumpkin spice” fad, but the combination or the crunchy nuts, the sweetness of the raisins, the fragrant warming hit of spice was delightful.
I’ll definitely be making this one again and the addition of the pumpkin puree is a great way to boost fibre intake.
INGREDIENTS:
50g oats
50g pumpkin puree
20g raisins
40mls sugar free maple syrup
30g vanilla whey protein
10g almond/peanut butter
10g pecans/pumpkin seeds
50g protein yoghurt
1/4 tsp salt
Ground cinnamon
Ground ginger
Ground nutmeg
Black pepper
METHOD
To prepare the pumpkin cut a ¼ of a pumpkin into cubes and place into a pot of water. Ensure there is enough water to fully cover the pumpkin. Place over high heat, bring to boil, and cook for 20-30 minutes, or until pumpkin is soft.
Note: You can make this in bulk ahead of time and keep in the fridge for later. It’s a perfect addition to rice bowls, roast vegetables dishes, or to bulk up hummus for greek recipes.
Drain the water and remove the pumpkin skin. Season with salt and the spices (cinnamon, ginger, nutmeg, & pepper). I didn’t really measure the ratio of each but I went at least double cinnamon compared to the other spices.
Note: Start with 1/2 tsp cinnamon and 1/4 tsp of the rest and adjust to your preference. Mash the pumpkin and then place into a container and into the fridge for later.
Place the oats, 50g of the cooked pumpkin puree, raisins, salt, a sprinkle of cinnamon, and half of the maple syrup into a small pot with 180mls of water. Stir and cook over medium-high heat until boiling.
Reduce the heat to medium-low and continue to cook, stirring frequently until the oats have become thick and creamy. Turn off the heat and allow the oats to sit for 5mins.
After 5 minutes (the oats would have continued to thicken) stir in the protein powder and then transfer the oats from the pot into a serving bowl.
Finally top with the nut butter, nuts/seeds, protein yoghurt and the remaining maple syrup.
Serves 1
Nutritional Information: per serve
Calories: 550kcal
Protein: 39g
Fat: 19g
Carbohydrate: 59g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE