Pumpkin Vanilla Chai Protien Oats + #Giveaway for Hot Cereal / Rice Cooker

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This post and giveaway sponsored by Hamilton Beach, however all opinions, comments, content and enthusiasm are my own.

One morning this summer I made a family favorite recipe for Pumpkin Protein Muffins. When the kids woke up to the amazingly “autumn” smell of cinnamon, nutmeg and pumpkin baking, they were disoriented. . .. but excited, nonetheless.! “Is it already Thanksgiving, mom? Did we sleep through the first day of school and Halloween and wake up in the middle of the fall holidays?” 

By the way, I’m giving away a really awesome Rice & Hot Cereal Cooker from Hamilton Beach this week – this counter top appliance will Change. Your. Life.  Hop to the bottom of the post to enter.

Pumpkin Vanilla Chai Protein Oats in Hamilton Beach Rice Cooker

That got me to thinking. Why DO we primarily limit cooking and baking with pumpkin to the months of September through December?  While fresh pumpkins may be seasonal, the canned puree is equally as nutritious and a heck of a lot more convenient. Pumpkin ( a fab source of fiber, vitamins Vitamin A, and healthy complex carbs) is a veggie I’d like to see more of in my life for the entire year!  And, so here I am in September, as cliché as it may be, sharing a pumpkin recipe – but, good gourd, this one is workable into anyone’s busy schedule, 365.

Pumpkin Vanilla Chai Protein Protein Oats -- 288 calories, 26g protein, fiber and healthy carbs to fuel your day or workout. Plus, this recipe is made in a rice cooker in just 5 to 10 minutes.

Pumpkin Vanilla Chai Protein Oatmeal – why, hello creamy pie-and-coffee-shop inspired morning concoction that is actually as nourishing as delish. I’ve used a blend of old-fashioned oats mixed with my favorite seeds (hemp, chia, flax, pumpkin – you can tweak as you like) along with pumpkin puree, creamy almond milk, and vanilla protein powder to bring each serving into the approximate 25g protein range which is what I strive for at my morning meal

Now Foods Products used in Pumpkin Protein Oats from thefitfork.com

***Please note, the recipe nutrition will vary based on the protein powder you use (I used Vanilla Whey Isolate from Now Foods) and mix ins (I used the Triple Omega Seed Blend from Now Foods) . With just 288 calories per hearty serving, I’ve kept this sugar-free recipes under 300 calories buy using my preferred cup-for-cup measure sugarless sweetener (Sugarless Sugar Baking Blend from Now Foods).

In a rush? This recipe takes less than 15 minutes to prepare. If you’re in a super morning rush, set everything out in the rice cooker (except the perishables) the night before and finish off in the morning. Oh, and did I mention that there is caffeine built right into this recipe thanks to steeping chai into the liquid used to make oatmeal. It’s genius.  Of course, please use caffeine-free tea if you are sensitive.

hamilton-beach-rice-cooker-2Did you notice how I alluded to a Rice Cooker? The convenience factor here is that I’ve made this pumpkin oatmeal recipe in a Rice Cooker!  You heard me right – rice cookers aren’t just for cooking rice anymore, you can make some amazing recipes in a rice cooker like cheesy grits, steamed salmon with rice and veggies, chocolate cakes and more!  I’ve made my recipe in the 4-20 Cup Rice and Hot Cereal Maker from Hamilton Beach, it’s the best small kitchen appliance evahhhhh!  I’m giving one away, jump to bottom of post to enter!

hamilton-beach-rice

I resisted getting a rice cooker for a really long time, thinking it would just hog up space in my cabinets and rarely get used – not the case! It’s more of a “multi” cooker than a “rice” cooker and I it at least once a week to prepare a meal for the family – even my teens know how to make simple recipes for dinner in it. Plus, with a 20-cup capacity, it’s perfect for meal planning – I often double or triple my batches of rice, quinoa, oats or whatever I have going in in the cooker and then freeze portions for later in the month.  It’s a busy mom’s best friend!

Have you cooked anything unusual in a rice cooker? What is your favorite fall flavor? Should pumpkin be a year-round thing? Please share in the comments – XOXO, Jennifer

Enter Giveaway Here:

 

a Rafflecopter giveaway

Pumpkin Vanilla Chai Protein Oatmeal (Rice Cooker)
Print Recipe
Enjoy the delicious flavor of pumpkin in a warm and nourishing bowl of oatmeal that has been pumped up with protein powder and seeds. Whips up in 10 minutes in rice cooker!
Servings Prep Time
4 servings 2 minutes
Cook Time
13 minutes
Servings Prep Time
4 servings 2 minutes
Cook Time
13 minutes
Pumpkin Vanilla Chai Protein Oatmeal (Rice Cooker)
Print Recipe
Enjoy the delicious flavor of pumpkin in a warm and nourishing bowl of oatmeal that has been pumped up with protein powder and seeds. Whips up in 10 minutes in rice cooker!
Servings Prep Time
4 servings 2 minutes
Cook Time
13 minutes
Servings Prep Time
4 servings 2 minutes
Cook Time
13 minutes
Ingredients
Servings: servings
Instructions
  1. Add almond milk, water and tea bags to large glass measuring cup and microwave until hot, approximately 3 minutes. Remove from microwave and let steep another 3 minutes. Discard tea bags and set liquid aside.
  2. In bowl of rice cooker, add oats, nutrition boosters (seeds, etc), protein powder, sugar substitute, cinnamon and nutmeg. Mix together until combined.
  3. Add pumpkin to bowl and pour in milk/tea mixture. Mix together until everything combined.
  4. Put lid down on rice cooker. Set timer for “heat/simmer” for 5 to 10 minutes until thickened to desired consistency. I prefer mine thicker!
  5. Serve warm in bowls with Greek yogurt and pecans or other garnishes. May store leftovers in refrigerator for days or in freezer for 6 months.
  6. To make in microwave, place all ingredients in 2 quart lidded casserole and microwave on high for 4 to 6 minutes, stirring halfway.
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72 thoughts on “Pumpkin Vanilla Chai Protien Oats + #Giveaway for Hot Cereal / Rice Cooker

  1. I have never used a rice cooker but I love cooking rice with vegtables or teriyaki chicken and rice.

  2. Holy! Those look SO good! I will have to definitely try those next! I don’t own a rice cooker so I would LOVE one but my favorite oats lately are honey nut steel cut oats which I adapted from Pinch of Yum. It contains oats, milk, cinnamon, banana, honey, flax on top and sliced almonds!

  3. I have always just cooked rice in a rice cooker, but I would like to try this recipe! Thanks for the nice giveaway :)

  4. I have only used a rice cooker to make white rice, usually make chicken adobo with it. I love pumpkin cheesecake.

  5. jambalya rice but my face is white rice cooked in milk and then i add sugar i know its so so good though

  6. I am not very original when it comes to pumpkin I love all the old favorites but I do love all the sweet things especially pumpkin cheesecake!

  7. I use my rice cooker to make cabbage rice, cabbage, rice, sausage, ground meat and tomatoes mixed together – so good

  8. My favorite rice cooker recipe is Rice Cooker Crawfish Tails. This was the first thing I ever cooked in a Rice Cooker other than rice.

  9. The Pumpkin Vanilla Chai Protein Oatmeal sounds like a good one.. I don’t actually have a favorite as of yet.

  10. I like to make Jasmine Rice in the rice cooker. Sure, why shouldn’t pumpkin be a year round thing.

  11. For the same reason you don’t make Christmas recipes all year, or those nifty Fourth Of July cakes with strawberries and blueberries; anticipation makes them better. And there are seasonal variations, too. You bake with pumpkin in the fall. In the summer, zucchini and yellow squash serve more or less the same purpose in baking. It’s also similar in usage to baking recipes that use chickpeas or black beans.

    The autumn pumpkin recipes just wouldn’t be as enticing if you were making them all year, they wouldn’t be something to look forward to.

  12. I’ve never used a rice cooker but can say that I love Pumpkin Whole Wheat Pancakes topped with candied pecans and pure maple syrup!

  13. I love to make steel cut oats in the rice cooker – and add some raisins or dried fruits to have natural sweetness!

  14. We have a really great pumpkin coconut chickpea curry recipe that I’m anxious to pull out once the temperatures dip. Morning porridge will be on the docket as well! Thanks, and cheers.

  15. We eat chili over rice pretty frequently. It’s a habit my fiance picked up while living in Hawaii, and it is a pretty fantastic combo.

  16. My favorite pumpkin recipe is my mother-in-law’s pumpkin crunch cake! :) Your recipe oatmeal recipe in this post sounds awesome though. I’d definitely make it if I win.:)

  17. For me, pumpkin is a year-round thing. I freeze pumpkin and then use canned pumpkin when I run out. My favorite pumpkin recipe is definitely pumpkin pie, but a friend recently made pumpkin rice pudding for me recently and it was delicious.

  18. A couple pumpkin recipes I like are Pumpkin-Oat Chocolate Chip Cookies , Pumpkin Pie Coffee Cake, Chicken with Pumpkin and Mushrooms, and a Chickpea Pumpkin Coconut Curry.

  19. I love Pumpkin Bread, such a moist bread, doesn’t seem to ever get stale before its gone.

  20. I have never owned a rice cooker so have never cooked in one.
    My favorite pumpkin recipe to make is a pumpkin cream pie made with pumpkin and cream cheese. It’s a great alternative to the standard pumpkin pie.

    jweezie43[at]gmail[dot]com

  21. I don’t have a rice cooker but have really been wanting one. My favorite pumpkin recipe is pumpkin dump cake.

  22. My husband loves rice, so I use our rice cooker often. I often make some sort of saucy dish, such as curry chicken, and serve it over rice.

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