Pumpkin 5-Minute Oats with Pumpkin Spice Whipped Cream

Ingredients

• 0.5 cup gluten free oats
• 1 tbsp canned pumpkin
• 1.5 tbsp protein powder (optional; 1-2 tablespoons)
• 0.5 tsp pumpkin pie spice
• pink salt or sea salt (a sprinkle)
• 1 tbsp organic chia seeds
• 1 tbsp maple syrup
• 0.5 cup almond or oat milk
• 2 cup organic heavy whipping cream
• 1 tbsp canned pumpkin (one heaping spoonful)
• 0.5 cup organic powdered sugar
• 0.5 tsp pumpkin pie spice
• cinnamon, nutmeg or more pie spice (for dusting)

Steps

1. 1

   Place the gluten free oats, 1 tablespoon canned pumpkin, protein powder (if using), 1/2 teaspoon pumpkin pie spice, salt, chia seeds, maple syrup, and milk in a bowl.

2. 2

   Whisk all the oat ingredients together until thoroughly combined.

3. 3

   Place the bowl in the refrigerator for about 5 minutes to set while you prepare the topping.

4. 4

   In a separate large mixing bowl, combine 2 cups heavy whipping cream, a heaping spoonful of canned pumpkin, 1/2 cup powdered sugar, and 1/2 teaspoon pumpkin pie spice.

5. 5

   Using a handheld mixer, beat the cream mixture until stiff peaks form.

6. 6

   Remove the oats from the refrigerator and top with a generous dollop of the pumpkin spice whipped cream.

7. 7

   Finish by dusting the top with cinnamon, nutmeg, or additional pumpkin pie spice.

Notes

The whipped cream recipe makes a large batch (about 2 cups of liquid cream) which can be stored and used for coffee, pies, or brownies. The oats themselves are a single serving.

Nutrition per serving

• breakfast
• oats
• pumpkin spice
• fall recipes
• vegetarian
• gluten-free
• no-cook