A naturally sweet, warm and comforting breakfast, this Pumpkin Paleo Oatmeal is the perfect way to start your day. Made with a combination of egg whites, almond milk, flax seeds and pumpkin, it’s a voluminous Paleo and Whole30-friendly dish that will fill you up without weighing you down.
Question: Do any of you guys regularly have the remains of a can of pumpkin covered in your fridge waiting to be used this time of year? It seems like 99 percent of pumpkin-based recipes out there do not require the use of an entire can of pumpkin so I continually find myself holding onto a small amount of pumpkin with the hope that I will find some new way to use it up.
If you hate throwing away food but aren’t sure what to do with a small, slightly awkward amount of pumpkin, let me help you out! Say hello to Pumpkin Paleo Oatmeal. The answer to all of your “How do I use the rest of this can of pumpkin?” problems.
A couple of years ago I shared a recipe for Oatless Oatmeal on this blog that went on to become one of the most popular recipes I’ve shared on PBF to date. It’s sweet, voluminous, warm and comforting. The perfect cold-weather breakfast. It’s a breakfast I continue to make regularly and when I was whipping up a batch late last week, I realized I was out of zucchini. Zucchini isn’t imperative to the recipe – you can completely omit it without it altering much of anything – but since I love the idea of sneaking vegetables into my breakfast whenever I can, I began sifting through my refrigerator and pantry for inspiration. I bet you can guess what I found: A half-used can of pumpkin covered in foil. Pumpkin. How seasonally appropriate, right!?
Truth be told I wasn’t sure how the pumpkin would taste in this oatless Paleo oatmeal recipe but it far exceeded my expectations. It made the oatless oatmeal taste even creamier and I loved the festive fall flavors of pumpkin, cinnamon, cloves and nutmeg. The oatless oatmeal blended together to create that perfect Cream of Wheat texture but without the wheat. Yep, this recipe is 100 percent Paleo and Whole30-approved for those of you looking for grain- and dairy-free breakfast options that don’t involve eating eggs over and over again on repeat.
It’s also a fantastic vehicle for all of those toppings you know you love to throw on top of a warm bowl of oatmeal in the morning. I love adding a combination of pumpkin seeds and crushed walnuts for extra crunch but unsweetened coconut and cacao nibs are also a personal favorite.
Pumpkin Paleo Oatmeal
- ¾ cup egg whites (I use egg whites from a carton)
- ¾ cup unsweetened vanilla almond milk
- 1½ tablespoons ground flaxseed
- ½ large (very ripe) banana, mashed
- ¼ cup + 1 tablespoon pumpkin
- ¾ teaspoon pumpkin pie spice
- Combine mashed banana and pumpkin in a small bowl. Set aside.
- Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat. Stir continually to prevent separation. As egg whites and almond milk begin to thicken, add flaxseed and continue stirring until mixture begins to thicken further. Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn’t adhere to the pan. Add pumpkin pie spice and stir.
- Add banana-pumpkin mixture and stir constantly as oatless oatmeal begins to thicken. (Do not walk away!) Reduce heat and continue to stir until oatless oatmeal reaches desired level of thickness.
- Top with desired toppings (pumpkin seeds, nuts, berries, nut butter, unsweetened coconut) and enjoy!
I hope you love this recipe as much as I do! And I hope it helps you put some of that leftover pumpkin chillin’ in your fridge to good use!
For entire recipe (one large serving): Calories: 239 / Fat: 7g / Sodium: 441mg / Carbs: 22g / Fiber: 6g / Sugars: 10g / Protein: 24g