Pumpkin Protein Breakfast Pudding

This post is going to be short and sweet!  I totally forgot it was me posting today until about 4 minutes ago.  Luckily I have a great breakfast recipe saved up that I think you will like.  I almost didn’t post it because the pictures make this recipe look…disgusting for lack of a better word.   But I promise that the taste is not at all disgusting….once I made this breakfast, I ate it almost everyday for 2 weeks straight because it is delicious and also very very filling.

The recipe started out as pumpkin oats…pretty standard.  I cooked the oats at night, added in the pumpkin and some ‘cold toppings’ like I would with standard overnight oats, but planned on reheating them at work as I didn’t think cold pumpkin oats would be very appetizing.  That particular day I got stuck on a call for the first hour or so of the morning and was starvinggg.  So I figured I would just eat the oats cold and they turned out to be delicious!  Because of the way that you cook these and because they aren’t reheated, they taste more like an oat pudding to me.  I added protein powder and a few butterscotch chips for sweetness.

Pumpkin Protein Breakfast Pudding

1/3 cup oats

1/3 cup water

1/3 cup milk (any kind)

1/8 t salt

1/2 t cinammon

1/2-3/4 cup canned pumpkin (or you could use actual pumpkin)…but unsweetened

1 scoop protein powder of choice–I use Garden of Life Raw Protein

1 T butterscotch chips or chocolate chips

Any other toppings of choice–I usually add a few sunflower seeds

Directions:  Combine oats, water, milk, salt and cinammon in a pan over low heat (I usually cook mine on very lowest–a 1 on my stove).  Stir occassionally and continue to cook until the mixture thickens up quite a bit.   You want the oatmeal to be thoroughly combined and cooked–but not lose all moisture because the pumpkin and protein are going to get rid of any extra water.  It should probably take about 10 minutes to cook the oatmeal on the lowest setting.  Once I see that the oatmeal is really close to being finished, but still a little more watery than I would generally eat it, I remove the pan from stovetop and add the pumpkin and protein.  The mixture will now be very thick.  Right after I add the protein and pumpkin, I usually add the chips so that they melt into the mixture.  You could always wait to add them until the pudding cools though.  It might take a little bit of trial and error to get this to the consistency that you like.  A few days I neglected the oats on the stove for longer than I should have and ended up with a much thicker mixture than I wanted–it all depends on your preference.

I make this at night and then if I want to add in any toppings, like more chips or sunflower seeds, I do that in the morning.

The reason I started adding in some chocolate or butterscotch chips is because the raw protein powder that I use doesn’t have any (or maybe very low–like 2 g) of sugar.  Most protein powders have a ton of sugar and so you might not realize that the protein powder you are using might be adding a lot of sugar to recipes.  I used to use chocolate whey powder and just never thought to look at how much sugar was in it–a lot!  Because oats and pumpkin on their own also do not have sugar (although they do have a bit of a natural sweetness), I found that I could still taste a little bit of chalkiness of the powder without adding a little something sweet.   If you are using a different protein powder, like soy or whey, you might not have a need for any extra sweetness–check the nutrition info to see how much sugar is in the type of protein that you use.

Also, because I used the ‘slow cook’ recipe for oats–using a lot of liquid and cooking on very low heat, the oats bulk up a ton.   Once I mix in the pumpkin, I have a huge bowl of pudding.  The combination of the carbs in the oats + the fiber in the pumpkin + the protein from the powder makes a perfect breakfast combination that keeps me full for hours.

Told you the pictures were a bit unappetizing.

If you can get past that, definitely try this breakfast!  It is such a great ‘power’ breakfast, that I know it is one I will use again and again for it’s staying power.

Also, if you are in the market for a protein powder,  try the Garden of Life.  At first I couldn’t get over the chalky taste of it, but now I realize that it tastes more chalky than other protein powders because it doesn’t have as many sugar additives in there to cover that chalky taste.  I usually just add some extra sweetener when I add it to recipes and this works like a charm–and is most likely still healthier than other protein powders that have added sugar.

Also, because it is raw and from plant protein, it doesn’t upset my stomach (whey does bother my stomach and since I am trying to avoid soy).   I know they sell it at Whole Foods and probably places like GNC too, but I got mine from Amazon which I think is the cheapest price I saw.

Opinion is my own, it just took me a long time to find a protein powder that didn’t upset my stomach so I thought I would share :)

I’m off to finish up packing and head to bed.  I’m working a half day tomorrow and then heading home for Thanksgiving.   What is everyone else’s Thanksgiving plans?

Katie

 

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