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Maple Pumpkin Oatmeal with Chia

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Creamy pumpkin oatmeal is packed with protein and nutrients with just the right amount of pure maple syrup for sweetness.
Maple Pumpkin Chia Oatmeal - The Lemon BowlOh did you think I was kidding when I said how much I loved pumpkin? Obsessed might be a but of a understatement. Pumpkin is a low calorie, flavor-packed ingredient that is not only affordable but extremely versatile. Recently I shared ways to use pumpkin in smoothies, mac and cheese, granola bars and gluten free pancakes and today I’m sharing another favorite: pumpkin oatmeal!

Pumpkin RecipesMy love for pumpkin oatmeal is the result of having leftover pumpkin in my fridge. I don’t know about you but most pumpkin recipes only call for 1/2 – 1 cup of pumpkin. Inevitably, I always have a little leftover that I stash in the fridge for a later time.  Adding pumpkin to oatmeal not only adds a beautiful color but it adds vitamins, nutrients and a thick and creamy texture that can’t be beat.

Of course, it doesn’t hurt that it also tastes like pumpkin pie.

Your spoon is waiting.

Maple Pumpkin Chia Oatmeal - The Lemon Bowl

Maple Pumpkin Oatmeal with Chia

Course: Breakfast
Cuisine: American
Keyword: pumpkin oatmeal
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4
Calories: 310kcal
Author: Liz DellaCroce
Creamy pumpkin oatmeal is packed with protein and nutrients with just the right amount of pure maple syrup sweetness.
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Ingredients

Instructions

  • Bring water and spices (cinnamon through salt) to a boil whisking occasionally.
  • Stir in oats then return to a boil. Reduce heat to low and cook until liquid is absorbed, about 6-8 minutes.
  • Stir in pumpkin, syrup, walnuts and chia seeds. Cook additional 2-3 minutes or until pumpkin is warmed through.
  • Serve in 4 bowls.

Nutrition Information:

Calories: 310kcal | Carbohydrates: 51g | Protein: 8.6g | Fat: 10.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 8.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 152mg | Fiber: 9.1g | Sugar: 15.3g
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
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Comments

  1. Kori

    December 12, 2013 at 8:03 pm


    I will be making this tomorrow with the exception of using milk instead of water, pb instead of walnuts, and will be adding chopped organic gala apple. :)

    Reply

  8. Alexis @ Hummusapien

    October 23, 2013 at 9:32 am

    Eeeeeek I have so much leftover pumpkin in the fridge! Lately I’ve been whisking a couple tablespoons into almond milk with some pumpkin pie spice and maple syrup combined with coffee for a quick little wannabe PSL. There’s seriously so many delish pumpkin recipes out there right now that I can’t decide what to use my precious pumpkin on! I looooove chia in oats–I add a tablespoon every time! Can’t wait to try.

    Reply

    • Liz DellaCroce

      October 23, 2013 at 2:41 pm

      Oh my gosh why haven’t I tried making a healthy pumpkin spice latte?!?! That’s brilliant!! I’m going to try that. :) xo

      Reply

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