Pumpkin 5-Minute Oats with Pumpkin Spice Whipped Cream
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A nourishing and quick breakfast featuring gluten-free oats infused with pumpkin and spice, topped with a luscious homemade pumpkin-flavored whipped cream.
- Time
- 15 minutes
- Equipment
- No cooking needed
- Good for
- Breakfast
- Cuisine
- American
- Contains
- Gluten, tree nuts, and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Oats
Pumpkin Spice Whipped Cream
Steps
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.
Whisk all the oat ingredients together until thoroughly combined.
Place the bowl in the refrigerator for about 5 minutes to set while you prepare the topping.
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.
Using a handheld mixer, beat the cream mixture until stiff peaks form.
Remove the oats from the refrigerator and top with a generous dollop of the pumpkin spice whipped cream.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 2213
- Protein
- 30 g
- Carbs
- 125 g
- Fat
- 186 g
- Fiber
- 10 g
Where the calories come from
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