Easy Pumpkin Oats

The mornings have been chilly here in Tucson and considering I’m not much of a morning person AND I’m not crazy about cold weather, I needed something warm and delicious to get me out of bed this AM. I thought, “why not keep up the pumpkin recipes with some stick to your ribs pumpkin oatmeal?” Actually, in my bleary-eyed state I just pulled a bunch of things out of the fridge and this combination was the easiest to make for breakfast. With my warm bowl of oats in hand, I curled up on the couch under a blanket to watch the morning news with my favorite golden retriever.

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Pumpkin Oatmeal

1 cup precooked oatmeal (I like steel cut oats best, but you can use any type of oatmeal you prefer)

3 tablespoons canned pureed pumpkin (I think using organic pumpkin makes a huge difference in taste)

¼ teaspoon pumpkin pie spice

¼ teaspoon cinnamon

1 tablespoon pure maple syrup

2 tablespoons toasted pepitas

Stir precooked oats, pumpkin and spices together in microwave proof bowl. Microwave 1 min 30 sec. Meanwhile, toast pepitas on the stove top in a dry frying pan (about 1 minute). Top oatmeal with pepitas and drizzle with maple syrup.

What get’s you out of bed in the morning?

Guilt free pumpkin pancakes!

OK…they would be guilt free had I not added a pat of butter (grass-fed organic cream), maple syrup, and roasted coconut chips! But I knew I had a lot to accomplish this Sunday, including a long work out, so I needed something that could hold me through til dinner. There’s just something about eating cake (who are we kidding, pancakes are cake) for breakfast that makes waking up early on a Sunday morning worth it. It’s even better when the cake you’re eating is grain free and high in protein! I’ve been getting requests for these pancakes every weekend since the weather cooled off.

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Pumpkin Pancakes

  • ½ cup almond flour
  • 1 tablespoon ground flax seed
  • 2 tablespoons vanilla protein powder (optional, although I liked the pancakes better with protein powder)
  • ¼ teaspoon of salt
  • ½ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ½ cup pumpkin puree
  • 3 eggs
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • coconut oil for cooking pancakes

Mix dry ingredients together in large bowl. Mix wet ingredients together in small bowl. Add wet ingredients to dry ingredients, mixing thoroughly. Heat griddle or large cast iron skillet on medium. Coat with coconut oil. I used a ¼ cup measuring cup for each pancake. Cook 3-4 minutes or until firm enough to flip, then appx 2 more minutes on second side. This recipe makes 6-8 medium sized pancakes (5” diameter). Enjoy!!