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Pumpkin Spice Oats
Jenny Gormley
Pumpkin season is here! Add pumpkin and spices to your oats for a nice fall and winter treat. Fiber and iron is abundant in this dish.
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Servings
1
Calories
437
kcal
Ingredients
1x
2x
3x
1/4
cup
uncooked steel-cut oats
1
cup
water
1/2
cup
pumpkin puree
1/2
tsp
vanilla extract
1/2
tsp
ground cinnamon
1/8
tsp
ground nutmeg
1/4
tsp
ground allspice
1/2
tsp
fresh ginger
grated
1
tbsp
maple syrup or agave syrup
1
small
apple
diced or grated
1/2
cup
blueberries
fresh or frozen & thawed
1/4
cup
oat milk
or your favorite milk alternative
2
cups
baby spinach
Instructions
Place the spinach in a serving bowl.
In a small saucepan bring the water to a boil. Add the oats and reduce heat to medium and cook for 20 to 25 minutes.
Meanwhile, prepare the fruit and set aside.
Once oats are cooked add the pumpkin puree, vanilla extract, cinnamon, nutmeg, allspice and ginger. Cook for a further 2-3 minutes to heat through.
Pour the oat mixture on top of the spinach.
Top with blueberries, apple and oat milk. Enjoy.
Notes
Instead of baby spinach use raw bok choy, chopped or have a combination of both.
Nutrition
Calories:
437
kcal
Carbohydrates:
76.5
g
Protein:
9.8
g
Fat:
5.2
g
Sodium:
112.7
mg
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