Pumpkin Pie Protein Oats

GLUTEN FREE | DAIRY FREE | VEGAN OPTIONAL

Make a double or triple batch to enjoy a healthy, high protein breakfast all week long!

THE RECIPE

Ingredients:

1/2 cup gluten free rolled oats - I always use Bob’s Red Mill Organic Gluten free oats

1 cup filtered water

1/2 cup canned coconut milk 

1/2 cup pumpkin purée

Collagen protein (sub plant based protein)

Dash of maple syrup 

1 tsp Pumpkin pie spice 

For toppings I used Greek yogurt, almond butter, blueberries, walnuts and more pumpkin pie spice. Choose whatever you’d like!

Method:

Bring 1 cup water and 1/2 cup of oats to a boil, uncovered. When water is almost evaporated. Turn heat down to medium/low. Add coconut milk, pumpkin purée, pumpkin pie spice and maple syrup. Mix thoroughly. Then mix in collagen. I used 2 scoops for 20g of protein. Continue to mix on medium heat until you get a creamy consistency! 

Put in your favorite bowl and add top with your favorite toppings. 

Love this recipe? Please share a picture of your meal on social media and tag @abbyhersamhealth!

Questions or comments? Please comment below