Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!
Course:
Breakfast, Snack
Keyword:
breakfast, oats, pumpkin
Servings: 1serving
Calories: 390kcal
Ingredients
1/2cupcanned pumpkin
2tbsp0% fat Greek yogurt
1large egg
1tbspmaple syrupcan omit or use a syrupy substitute if moderating carbs
3/4cuprolled oatsI used @oatsome protein oats
1/4tsppumpkin pie spice
Optional extras: nutsseeds, dried fruit
Instructions
Mix everything up in a bowl.
Bring nonstick skillet to medium heat (not too high if using the maple syrup, you don’t want the sugars in it to burn).
Spread out batter in skillet, about 1/3” thick, let cook for a few minutes, then use spatula to turn over in big chunks. Cook forc a few more minutes before using spatula to "chop up" ... just imagine how you would do for scrambled eggs! Cook a few more minutes, tossing frequently, until mixture drying out some.
Finished product will be turning golden brown on the outside and still a bit soft -- like a cross between oatmeal and skillet granola.
Add mix-ins of choice, if desired. Serve warm or room temperature – either plain, in milk, on top of yogurt or cottage cheese, etc.