Pumpkin N’oatmeal (Paleo “Oatmeal”)

I’m an impatient person. I like to think that’s not the case, but this breakfast proves otherwise.

I’m also one of those people who get all cranky when stores pump Halloween decorations in September, and then roll out the Christmas Decorations just in time to say “trick or treat”. Can’t we savor and enjoy one holiday at a time without having to think ahead to the next? Seriously Target, I love you, but slow it down!!

Having said that…. I CAN’T WAIT FOR FALL !!!!! The smells, the scarves, the leaves, the feeling in the air, and the pumpkin! Oh, the pumpkin. I’ve been dreaming of all things pumpkin, which led to an irresistible urge to have pumpkin. Like, right now. On a 100 degree September day. I blame Target. Not only for the need to have pumpkin, but for also craving hot soups, chills, and oatmeals.

I never wanted oatmeal so bad in my life. It’s what I wake up wanting each and every day. Even for lunch I want oatmeal. Ridiculous right? I mean, I wake up sweating most mornings cause it’s so dang hot, and then I want oatmeal. Hot, hot oatmeal. Makes perfect sense. At least it does to the girl with pumpkin cravings in September.

Pumpkin N’oatmeal (Paleo Oatmeal)

inspired and adapted from Katie Did

1/2 cup pumpkin puree

1/2 cup coconut milk, plus more for drizzling

2 tbsp coconut flour

1 egg

1/2-1 tsp vanilla

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2-1 tbsp maple syrup

1 tbsp walnuts

1/2 tbsp flaked coconut

In a small pan/pot toast walnuts and flaked coconut over medium heat. should take about 5-8 minutes. set aside.

Add pumpkin, coconut milk, and coconut flour to the small pot and cook over medium heat. Stir the mixture really well so that the coconut flour incorporates smoothly. Cook about a minute. Crack one egg into pot and stir until combined. Stir in cinnamon, pumpkin pie spice, and vanilla. Continue cooking for about 4 minutes, until a smooth, thick texture is achieved. Don’t over cook or it will get lumpy and dry!!

Serve with additional coconut milk, maple drizzle (if you like it a bit sweeter) and toasted walnuts & coconut.

If you’re going the sugar free route sub in a ripe mashed banana for the maple.

Craving demolished… until tomorrow

65 thoughts on “Pumpkin N’oatmeal (Paleo “Oatmeal”)

  1. YUM! This looks so good. I am with you…SO READY FOR FALL. I live in Texas and I swear I live in hell during the summer. I love hot breakfasts but I can stomach them in the summer. I will quite literally sweat for hours afterwards. 😦

  2. Hi,

    I am craving fall as well. Especially today, as the temperature is 102 where I live. With high humidity. Ick.

    Is this a one serving recipe? Or, could I possibly feed myself and two kiddos with it?



    • Oh my gosh I’d melt!!

      This makes one big bowl, but it’s suuuuper filling, like hard to finish the last few bites. I bet if you served this with some bacon or other protein it could feed more than one.

  3. This looks fantastic! I am getting ready to start a Whole30, do you think maple syrup is necessary for it? Or any suggestions on a sub for the syrup?

    Thanks for the recipe!

  4. I just made this recipe and i’m enjoying it now as i type! It’s so great and is much better than other paleo oatmeals I’ve tried. I did substitute almond milk in place of the coconut and added a little vanilla protein powder for sweetness instead of maple syrup. I think the meal is doing it’s job as a nourishing post-workout meal. Thanks πŸ™‚

    • I have! If the banana is super ripe I just use half, otherwise I use the whole thing. No maple needed, and it’s still yummy πŸ™‚

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  6. I just made this and I eat W30 on a regular basis, so I don’t really need much sweet, but adding a couple of chopped dates (not the hard little bit kind) added A LOT. This will be great with a couple of hard boiled eggs to eat breakfast at work

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  8. Hi there!!!

    Thanks for this recipe! Saved my butt this morning for breakfast — I made a few modifications (due to necessity) but it still turned out delicious and filling! I’ve always been reluctant to try these sorts of recipes but I am so glad I did!! Thank you!!

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  11. Wow, this was beyond what I expected. So delicious. As you can tell I was a bit skeptical, but was craving oatmeal. This recipe did not disappoint!

  12. Made this (eating now) and it is delish! Tried another recipe that was very eggy. Tasted like pumpkin mixed with scrambled eggs. Yuck. This however is delish! I doubled the recipe, used twice the coconut, sliced almonds instead of walnuts, a drizzle of honey instead of maple syrup and used trader joe’s light coconut milk.

  13. Eating this now…delicious!! Thank you! It was just posted by Just Eat Real Food on Facebook. I happened to have extra canned pumpkin in my fridge that needed to get used, so it was perfect! I added a pinch of sea salt to get that salty-sweet thang going on!

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  20. Thanks for this! I’ve been meaning to try it again (first time I forgot the egg– what a fail!) and now since it’s fall, I have a HUGE container of pumpkin waiting to be used!
    This was the best way to kick off October mmm. I did make one modification at the end that I’ll share– when it was done, before drizzling the extra maple and milk, I mixed a couple teaspoons of coconut sugar with some of the pumpkin pie spice and sprinkled it in and mixed it all in– YUM! IT added a nice little extra pop of sweetness and flavor

    Thanks again– can’t wait to make it again and try out some more recipes πŸ™‚

  21. Do you think this recipe is good to make ahead of time? Like tripling (or more) the recipe and dividing/refrigerating it for on the go meal?

  22. Omg this is so freaking delicious. I had to stop myself from eating it all up. I’m just starting my paleo lifestyle, i had no clue that this would be so yummy. BTW had your Mexican tack salad for dinner. Omg, I so loved it. Can’t wait to try your pumpkin recipes for dinner tomorrow. Thank you for sharing

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