It’s officially fall!
Time for all things pumpkin!
From steamers to vegan caramel pecan pumpkin pie in a jar, I’ve given you many wonderful ways to enjoy this lovely squash.
Today, in true fall fashion, I’d like to share with you what has quickly become a favorite post-workout breakfast for my family and me.
Sweet like pie without all of the sugar, this Paleo Pumpkin Pie ‘Oatmeal’ is delicious, quick and jam-packed with healthy carbs and gut-healing protein-filled gelatin. The coconut flakes add an oatmeal-like texture while adding to the healthy fat and fiber content of the meal.
Enjoy!
Ingredients
- 2c pumpkin puree (we use homemade)
- 1 ½ c whole-fat coconut milk + more for drizzle
- 4 Tbs coconut flakes
- 2 Tbs coconut flour
- 2 Tbs unflavored gelatin
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- ¼ tsp cardamom
- ¼ tsp sea salt
- Liquid stevia to taste (we used 10 drops)
- Fresh-roasted pecans for garnish (optional)
Instructions
- In medium-sized roasting pan, mix together pumpkin, coconut milk, coconut flakes, coconut flour, gelatin, cinnamon, ginger, cloves and cardamom. Allow to cook over medium-high heat until bubbling. Add in salt and stevia, adding more as needed to achieve ideal taste.
- Serve warm with additional coconut milk and pecans, if desired.
- Refrigerate and store leftovers in air-tight container. Gelatin will cause oatmeal to become more solid but mix will melt when heated.
- Makes 4-6 servings
Come join me and the rest of the FoodNetwork Fall Fest bloggers as we celebrate the bounty of the season!
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie’s Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch
Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread
My daughter would just love this…great idea!
Pinning to try, this is so creative, love it Sunny!
Thank you, Tessa! xoxo
You’re so creative and this looks delicious! I’m pinning this so I don’t lose it – can’t wait to try it 🙂
Hugs,
Cassidy
*hugs!*
Oooh, how I want this one, Sunny! I have everything except the pumpkin. Must remedy that right away!
Happy Friday, dear, and thank you for this recipe! xo,
Shirley
My pleasure! xoxo
Ooo this looks incredible! I can’t wait to try it!
🙂 Let me know when you do, Kate! I’d love to hear your response. xoxo
I found this on Pinterest and the title read vegan but much to my dismay this has gelatin.
Hi Mariana,
I’m sorry for the confusion…there is no suggestion that this recipe is vegan in the title (I try to be very careful about that). That being said, the gelatin we use is unflavored and is added strictly for added protein. Undoubtedly it would taste just as delicious with no gelatin or if you use agar agar in place of the gelatin to make it vegan. If you do make these adjustments, please let me know how it works out! I look forward to your response. xoxo