Pumpkin Oatmeal with Sunflower Seed Butter

  • 1/4 cup (40g) steel cut oats
  • 1/2 cup water
  • pinch of salt
  • 1/2 cup skim milk (or your favorite milk substitute)
  • 1/2 medium banana, sliced into thin pieces
  • 1/4 cup canned pumpkin
  • 1 tsp vanilla extract
  • 1 tsp stevia
  • 1/4 tsp pumpkin spice
  • 1/2 tbsp (8g) sunflower seed butter
Note: I accidentally used a full cup of water, that is why the consistency in the picture is a bit more watery than it should be. Directions The night before you plan to eat the oatmeal: In a medium size pan, heat the oats, water, and salt over medium-high heat, with a lid on. Once the mixture reaches a boil, turn the burner off. Make sure to keep a close watch, because a boil over can happen very quickly (speaking from experience). You do not want to lose half of your oats all over the stove top. DO NOT REMOVE LID. This is very important. This keeps the moisture inside, which is going to continue to cook the oats. Leave the covered pot on the stovetop overnight. In the morning, remove the lid, add the milk, and give it a stir to incorporate. Turn the burner on to medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir until the banana breaks down and the mixture thickens. Add the pumpkin, vanilla, stevia, and pumpkin spice, while continuing to stir. You will know when it is done, because it will be thick like a porridge, not at all soupy. Pour into a serving bowl and top with sunflower seed butter. Nutritional Info 1 servings = per serving Calories: 323 Fat: 7 g Carbs: 56 g Protein: 12 g Check out more recipes from my 30-Day Oatmeal Challenge.
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