The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Recipe: Pumpkin-spiced, high-protein oatmeal

By in Sheaf Eats

If you have time in the morning to wait in line for your Pumpkin Spice Latte before class, you have more than enough time to make breakfast. Oatmeal is fast and easy to prepare but doesn’t offer much nutrition on its own. Here is a tasty recipe I came up with that adds a serving of protein and healthy fats to your oatmeal while staying low in added sugars.

½ cup quick plain oats (quick oats cook faster than rolled oats)
½ cup pumpkin puree

¾ cup milk or milk alternative (I use almond or soy)
1 scoop vanilla protein powder of choice
3 teaspoons cinnamon
1 teaspoon ground ginger

1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
1 pinch of salt
1 tablespoon maple syrup or reduced-sugar syrup (optional, for taste)
1 tablespoon chia seeds or hemp hearts

Add all ingredients to a large bowl, except syrup and seeds, and stir. Microwave for three to three and a half minutes. Stir and add syrup and seeds on top. You may need to add milk or water to thin the mixture. If you don’t like or have protein powder, you can substitute a quarter cup of cottage cheese and use a high-protein milk source like cow’s milk or soy milk.

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