pumpkin Archives - Chrysalosity

It's the season of all things pumpkin!

I'm about as basic as they come. and I'm really okay with that. Yesterday I made two batches of pumpkin bars, and today I'm here with a perfectly-spiced, super hearty breakfast recipe: protein oatmeal!

Steel-cut oats are minimally processed and denser in fiber than rolled oats. Steel-cut oats are slower burning carbs than rolled oats, meaning they won't cause your blood sugar to spike like highly processed carbs would.

I threw in some protein powder because, to be honest, I hate feeling hungry by 10:00 am when my breakfast typically wears off. This recipe combines a slow-digesting carb with protein to fill you up and keep you full for hours, so no more mid-morning snacking!

Truthfully, I had intended to make this oatmeal in the slow cooker, but I totally forgot to start it the night before. So this slow-cooker recipe turned into an Instant Pot recipe the next morning because of my lack of planning - precisely why I love my Instant Pot!

However, this recipe can easily be modified for the slow cooker if you don't have an Instant Pot (but I do highly recommend you get one!). Simply mix together your steel-cut oats and water in your slow cooker and cook on low overnight for 8-10 hours. Then, mix in the rest of the ingredients per the directions below.

Instant Pot Pumpkin Pie Protein Oats

Ingredients

6 cups water
2 cups steel cut oats
15 oz can of pumpkin
1 cup vanilla protein powder
2 Tablespoons pumpkin pie spice (can substitute cinnamon)
1/2 teaspoon salt

Directions

In inner pot, mix together oats and water.
Close the lid, make sure the vent is sealed and set time for 4 minutes on "manual" or "pressure cook" setting.
After the four minutes expire, allow the pressure to release naturally for 20 minutes.
Quick release after 20 minutes natural pressure release and open the lid.
Stir oat mixture. Mix in pumpkin, protein powder, pumpkin pie spice and salt.
Serve immediately or store in an airtight container in the fridge for up to a week.

This is a rather large batch recipe, so there will be plenty to enjoy throughout the week. Perfect for meal prepping! Again, if you want to try slow-cooking this recipe, cook the oats first and then stir in the other ingredients to prevent from burning and sticking to the bottom of the pot.

Enjoy!

Happy fall!

This past month has been crazy busy, but I wanted to share something extra sweet with you! If you're a pumpkin lover, you'll love this pumpkin muffin recipe. And what could be better than topping them off with a sweet cream cheese glaze? Personally, I can't think of a better combo.

What I love about this recipe is that whether you enjoy eating low-carb or not, you'll love these muffins because of their density. The texture is so satisfying due to the moisture of the pumpkin and the density of the almond flour. The only drawback is that this recipe contains some ingredients that may not be in the average baker's pantry. But if you're willing to venture into the health market (or follow the links to buy those ingredients on Amazon), you'll be all set up for future carb-conscious baking as well!

Be sure to store these muffins in the refrigerator for up to a week to keep them fresh. Give them a try, and let me know your thoughts in the comments below!

Ingredients:

Muffins:

15 oz can of pumpkin (or 1-2 cups of fresh pumpkin puree, if you're fancy)
1 cup granular sweetener (I use erythritol)
2 tsp vanilla
2 eggs
1 cup almond flour
2/3 cup coconut flour
1 T pumpkin spice
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda

Glaze:

1 T coconut oil, melted
4 oz cream cheese
1-2 T vanilla sugar-free syrup
1-2 T unsweetened almond milk, coconut milk, or heavy cream

Directions:

Preheat oven to 350 degrees and prepare your muffin pan with liners or nonstick spray. Set out your cream cheese to soften.
In an electric mixing bowl, combine pumpkin, sweetener, vanilla, and eggs. Beat until the texture is light and fluffy.
In a medium bowl, combine the rest of the muffin ingredients. Add slowly to pumpkin mixture, until fully combined.
Spoon batter into prepared muffin pan and bake for 30 minutes, or until a toothpick comes out clean.
While muffins are baking, combine all glaze ingredients in an electric mixer until fully combined.
Allow muffins to cool for about 5-1o minutes. Spoon a dollop of glaze onto each muffin while still warm so that the glaze is slightly melted.
Cool completely and store for up to 1 week in the refrigerator.

Instant Pot Pumpkin Pie Protein Oats | Day 11 of #30DaysOfBlogging