This Paleo Pumpkin Oatmeal recipe is a simple and hearty egg free breakfast that's filled with warm fall flavors and uses butternut squash rice in place of oats! This recipe is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
Fall is here, which means I am all about a hot bowl of gluten free pumpkin oatmeal in the morning!
A few months ago I posted my recipe for a No Oats Cauliflower Rice Oatmeal and it is amazingly good!
That recipe turned out so delicious that I knew a seasonal version with pumpkin was a must!
This paleo pumpkin oatmeal is chock full of pumpkin pie flavors and it uses an unexpected ingredient as a substitute for oats...butternut squash!
Yep! For this recipe, I turned the seasonal favorite into "rice" to mimic the texture of oats!
How to turn butternut squash into rice
Peel a butternut squash before chopping it into 1 inch cubes.
Place the squash in a blender or food processor and pulse until it's the size of traditional rice.
My How To Make Butternut Squash Rice post will give you a step-by-step tutorial!
Alternatively, you can purchase a bag of frozen butternut squash rice from your local grocery store.
What ingredients are needed to make pumpkin oatmeal?
- butternut squash rice (you can use cauliflower rice instead)
- pumpkin puree
- nut milk (almond, cashew, or walnut milk can be used)
- cinnamon
- nutmeg
- ground ginger
- fine sea salt
- almond butter (optional)
Directions
Heat the butternut squash rice in a small saucepan for about five minutes, until just beginning to soften.
Stir in the milk, pumpkin, and spices.
Allow the oatmeal to simmer until it has thickened to your desired consistency and the butternut squash is tender.
What should I top the pumpkin oatmeal with?
Top this healthy oatmeal with chopped nuts, sauteed apples, fresh fruit, coconut flakes, raisins...anything your heart desires!
How long will the oatmeal last?
The oatmeal can be stored in an airtight container in the refrigerator for up to five days.
This recipe is a great make ahead breakfast!
I like to make a big pot of it on Sunday and eat it throughout the week for breakfast!
Need more breakfast ideas? Try these other recipes!
- No Oats Cauliflower Rice Oatmeal
- Apple Cinnamon Waffles
- Make Ahead Breakfast Egg Casserole
- Almond Flour Pumpkin Pancakes
If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!
Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Paleo Pumpkin Oatmeal
Ingredients
- 1 cup butternut squash rice
- ½ cup dairy free milk (almond milk, cashew milk etc. )
- ½ cup pumpkin puree
- ¼ cup honey
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon fine sea salt
- 1 Tablespoon almond butter (optional)
Instructions
- Soften the butternut squash rice in a small saucepan over medium medium heat for 5 minutes, stirring occasionally.
- Pour the milk into the saucepan and allow to cook for 2 minutes before adding the remaining ingredients. Stir until well combined.
- Once the mixture begins to bubble, drop the heat to low. Keep the saucepan over the heat until the oatmeal has thickened to your desired consistency (I normally keep the oatmeal over the heat for another 8 to 10 minutes).
- Scoop the oatmeal into bowls and garnish with the toppings of your choosing.
Notes
- Cauliflower rice can be used in place of butternut squash rice.
- If you'd like to make a big batch of oatmeal, it will keep in the fridge for up to 5 days.
Comments
No Comments