Paleo Pumpkin Oatmeal
Pumpkin oatmeal recipe & content provided by Jordan Pie
This pumpkin oatmeal has the same creamy texture as regular oats, thanks to a secret ingredient: Cauliflower! Since it has such a mild taste, it blends perfectly with fragrant spices and creamy pureed pumpkin.
Related: Keto Chocolate Noatmeal
This paleo-friendly pumpkin oatmeal packs a ton of nourishing veggies into your bowl, and only takes a few extra minutes compared to conventional hot cereals. With a little extra power from Brain Octane Oil and collagen peptides, this oatmeal also includes satisfying fats and protein. Just one bite, and you’ll be a believer!
For the ultimate paleo breakfast, serve your pumpkin oatmeal with rich sides like chocolate muffins or a creamy turmeric latte.
Paleo Pumpkin Oatmeal
Start to Finish: 15 minutes
- 1 cup cauliflower rice
- 1 cup fresh pumpkin, roughly chopped
- 1 cup full-fat canned coconut milk (BPA-free)
- 1/4 teaspoon powdered vanilla bean
- 1/2 teaspoon Ceylon cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 tablespoon Brain Octane Oil
- 1/2 - 1 teaspoon freshly grated ginger (optional)
- Sweetener such as liquid stevia or monk fruit to taste (optional)
- 1 tablespoon collagen peptides (optional)
- Garnishes such as ground cinnamon, shredded coconut, fresh organic berries, or unsweetened coconut yogurt (optional)
- Chop the pumpkin into rough smaller pieces.
- In a small saucepan on medium heat, add all ingredients except collagen (if using). Heat and simmer until veggies are fully cooked through and soft, about 8-10 minutes.
- Taste the mix and adjust any of the flavors or sweetness if desired. Stir in collagen, if using.
- Scoop into a bowl and garnish with cinnamon, coconut, berries, or coconut yogurt.
Nutritional Information (per serving):
- Calories: 520
- Fat: 40.4g
- Saturated Fat: 37gg
- Cholesterol: 0mg
- Salt: 111mg
- Carbs: 29.3g
- Fiber: 6.1g
- Sugar: 11.5g
- Net Carbs: 23.2g
- Protein: 6.5g
- Vitamin D: 0mcg
- Calcium: 103mg
- Iron: 4mg
- Potassium: 829mg
Note on ingredients: Cauliflower can be moderately high in oxalates — a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, steam cauliflower rice separately and drain the cooking water before incorporating in this recipe.
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