Creamy Pumpkin Spice Protein Oats: Easy 10-Minute Recipe
These creamy pumpkin spice protein oats are a quick, healthy breakfast that tastes like dessert. Made with simple ingredients like rolled oats, pumpkin puree, cottage cheese, and protein powder, this 10-minute recipe is perfect for busy fall mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/2 cup (50g) rolled oats
- 1/3 cup (80g) pumpkin puree
- 1/4 cup (60g) cottage cheese
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 1/2 cup (120ml) milk (dairy, almond, oat, or coconut)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon (15ml) maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: chopped pecans or walnuts, almond butter, cinnamon, Greek yogurt, dark chocolate chips
Instructions
- Blend the cottage cheese in a blender or food processor until completely smooth (about 30 seconds). Add a tablespoon of milk if too thick.
- In a small to medium saucepan, whisk together the blended cottage cheese, milk, pumpkin puree, maple syrup, and vanilla extract until well combined.
- Stir in the rolled oats, protein powder, pumpkin pie spice, and a pinch of salt. Whisk until no lumps of protein powder remain.
- Place the saucepan over medium heat. Stir frequently as it heats up. After 2-3 minutes, the mixture will start to thicken.
- Once it reaches a gentle simmer (small bubbles breaking the surface), reduce heat to low. Continue cooking for 3-4 minutes, stirring constantly, until thick and creamy.
- Taste a spoonful. The oats should be tender but still have a slight chew. If too firm, add another tablespoon of milk and cook for another minute. If too thick, stir in a splash more milk.
- Remove from heat and let rest for 1 minute to allow the oats to finish absorbing liquid and flavors to meld.
- Pour into a bowl and add desired toppings. Serve warm.
Notes
For a dairy-free version, use dairy-free cottage cheese or silken tofu. For gluten-free, use certified gluten-free oats. For lower carb, use half the oats and add extra cottage cheese and chia seeds. The cottage cheese is the secret to creaminess—don’t skip blending it. Let the oats rest for 1 minute after cooking for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 350400
- Sugar: 1012
- Sodium: 300400
- Fat: 810
- Saturated Fat: 23
- Carbohydrates: 4045
- Fiber: 78
- Protein: 3035
Keywords: pumpkin spice, protein oats, healthy breakfast, fall recipe, high protein oatmeal, 10-minute breakfast