Hello, my beautiful (and handsome) friends!
And what a great DAY it is! I am in SUCH a good mood right now after reading through all your warm comments on yesterday’s post! I’m seriously grinning from ear-to-ear right now! So, I brought something today to help show my thanks…
It’s creamy…it’s decadent…and it’s guaranteed to help you achieve that winter glow we foodies love so much! 😉
That’s right, I’m breaking out the pumpkin again…in FEBRUARY!
But this time, instead of a frozen treat, you have to enjoy while bundled under every single blanket in the house (+ mittens), this bowl of goodness will help you shake off the chill from this relentless winter weather in NO time!
Based off my beloved French Toast Oats, these Pumpkin Custard Oats are filled with the flavors of butter and maple annnnnnnd a WHOLE EGG!
Trust me people, this is THE best way to make thick and creamy stove top oats. And with the added protein and healthy fats from the egg, they’ll keep you satisfied for hours! Without the Greek yogurt topping, they’re completely dairy-free and with certified gluten-free oats, all you sensitive sistahs (and brothas) can enjoy it too! As for my vegan friends, please see THIS bowl of yum!
Alright, everyone presented and accounted for? Let’s proceed! 😀
Pumpkin Custard Oats
Prep Time: 3 minutes
Cook Time: 5-6 minutes
Keywords: stove top breakfast high protein gluten-free high fiber vegetarian eggs oats pumpkin puree fall
Ingredients (Serves 1)
- 1/2 cup old-fashioned rolled oats
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter flavor*
- 1/2 teaspoon maple extract*
- 1 large egg
- 1/3 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice (or cinnamon)
- Toppings: Greek yogurt, maple syrup, and trail mix
*If you can’t find these items in stores, use coupon code QQQ940 for a discount on your first order from iHerb.com!
1. Combine oats, milk, and extracts in a small pot and set over high heat.
2. Once boiling, crack egg into pot and stir vigorously with a whisk until smooth.
3. Reduce heat to medium and cook for 2-3 minutes or until oats have reached desired consistency.
4. Stir in pumpkin puree and spices.
5. Transfer to a bowl and top with Greek yogurt, a drizzle of pure maple syrup, and some nutty trail mix!
Soft and creamy oats filled with warm cinnamon spice, drizzled with the purest of maple syrups and sprinkled with coconut, pumpkin seeds, peanuts, cranberries, and yep, those would be cinnamon chips!
You can almost taste them through the screen! 😉
And la di da di DEE, would ya look at that? ANOTHER reason to use my favorite button! Now head on over to Laura’s #strangebutgood world and see what other creative dishes pique your curiosity! 🙂
Have a great weekend!
I almost always add pumpkin to my oats, but this recipe just takes it to another level! Looks like this will be happening, oh, I don’t know, TODAY. 🙂
Why you gotta post this after you know I’ve retired the pumpkin?! Fortunately I haven’t retired custard and I ate the entire inside of the lemon cream pie I made yesterday…
Girl, why do you deny yourself such deliciousness?! Break out that can dammit!
I haven’t broken out the pumpkin in ages but you’re making me think that they need a reappearance 😉 And cinnamon chips! Ah! I’ve had them once a few years ago and I made scones with them, but I haven’t been able to find them since. Which is awful because they were amazing.
Oh I bet those were some damn good scones! Honestly, it took me a while to like the cinnamon chips…they were just a bit too strong for my liking in the beginning…but that was probably because I was just trying to eat them straight up. Just as soon as I realized they were better MIXED in stuff, my bag was empty! Ha!
Yeeeeees I have all the ingredients!
YAY!!! I’m glad you’re in such a good mood 🙂 I am too! It’s FRIDAY!!!!
And holy monkeys, that looks DELICIOUS!
This not only sounds good but the pictures have me drooling! I see butter extract/flavor in a few of your recipes, I really need to give it a try!
Oh girl, it’s the best! That and maple are probably my most used extracts! Totally takes things to a whole new level!
I love pumpkin all year round; the only problem I have is using it all up once I open the can… However this recipe does look delicious and I may have to open up a can very soon…
Whenever I need to finish off an open can of pumpkin, I just throw a couple of spoonfuls in my yogurt! Or I’ll go all out and make it pumpkin pie-ish loosely following this recipe: http://www.kissmybroccoliblog.com/recipage/?recipe_id=6055191 It’s a good one! 🙂
YUM! Haha I’m breaking the pumpkin back out too! I meant to make some pumpkin muffins yesterday but they didn’t have canned pumpkin at my Trader Joe’s anymore and I felt weird walking into another store with all my TJ’s groceries… I’ll have to pick some up when I’m out today or tomorrow!
Man, I’ve got to get myself some of those extracts!! I have a peppermint extract and for some reason, chocolate peppermint oats have been my go to. Weird, considering Christmas is LONG gone now, but maybe its because Love Day is coming up? Who knows…
I’m getting stingy with my pumpkin again since my supply is getting low but these looks delishhh. I just need those extracts now! Iherb here I come!
Sounds great, which is funny since I’m not even really sure what custard is. haha Is it like ice cream? Pudding? Neither? I must know!
It’s like a really thick pudding made from cream and egg yolk…and you can also make FROZEN custard which is like 298563863 times better than ice cream! 😉
Hahaha – I love the recycles graffiti of my logo. 😉
Theis one of my favorite ways to eat oats – the texture is so decadent between the pumpkin puree and the egg.
P.S. Is your garage still filled with cans of pumpkin?
Haha, nope! …when it got colder, the migrated to the spare bedroom closet! 😉 Hahaha!
yay for pumpkin!! we just made our pumpkin bread yesterday to use up some canned pumpkin 🙂 so we are still loving pumpkin things!!
I am currently eating a pumpkin waffle… it’s always pumpkin season for me! So much fiber and so many vitamins… and I’ve only added egg whites to oats, yours look so creamy… gonna have to go whole-yolk!
Yay for a fellow pumpkin lover! 🙂 And oh girl, if you like egg whites, you’ll flip over a bowl with a whole egg! SO flavorful!
I was totally going to ask about those chips, but you already answered my question. I love all the toppings in this, plus the whole egg inside. Makes me happy; it doesn’t hurt this looks absolutely delicious either, even with the pumpkin.
OHMYGOD!!! Get out the CALENDAR! Mark this shit down! Meg thinks something with pumpkin in it looks GOOD! *runs outside to check for flying pigs* 😉
Few people can make me want to take a bite of something pumpkin and yep, you did it with this. It doesn’t hurt it’s covered in chips, coconut and nuts, which is the trifecta of awesomeness.
Umm… you didn’t prepare me enough for that much deliciousness that filled this post! I blame you for my growling stomach now. 😉
Warm, delicious oats for breakfast? Especially with these flavors? YES PLEASE.
You never fail me. Ever.
Reminds me of our little weekend together, talking about custard oats! All about the toppings though!! Yum!
Shhhh, this bowl IS from our little weekend together! 😉 Heehee!
Whole eggs in oats are a MUST. Does the butter flavour really taste like butter? That is…I have no words. You have extracts and flavours for everything.
Yep yep! Though you have to be careful with it, because too much makes it taste fake! 😛
I recently found your delightful blog. I love all the color in your foods! I look forward to continue on following what you whip up!
Aww, thank you so much, Sarah! So glad you found me…and it’s nice to “meet” you!! 🙂
Ok this may have just convinced me to try adding a whole egg to my oats – it looks delicious! I just need to go out and buy myself some pumpkin. I can’t even remember the last time I had pumpkin oats, which is really weird for me!
That IS weird! You and I are the QUEENS of pumpkin oats! And omg, you’ve GOT to tell me what you think with the whole egg…even though I know you’re gonna love it! 🙂