Pumpkin Fig Oats

Last year, I did a whole30 over the month of October and I’m planning on doing the same this year. October is a great time for a little nutritional reset in my opinion. No big holidays like birthdays or anniversaries to tax my willpower, it’s just a regular ol’ month for me and a great time to focus on the fantastic produce of the harvest season as well as some sustainably sourced animal products and healthy fats!

Speaking of harvest, I love recipes where I can bridge the transition between two seasons. We aren’t quite out of fig season yet, but we are definitely kicking off all things pumpkin-related. Which makes this hearty breakfast a perfect choice for those early Autumn mornings.

I’m don’t often eat oats for breakfast as they often leave me feeling a little sleepy. However, my family, including my 14 month old, absolutely LOVED it! There are so many great nutrients in this one bowl so I felt pretty accomplished knowing that everybody was getting a healthy, satisfying start to their day.

If you aren’t a pumpkin fan, then I would suggest grabbing a can of sweet potato or butternut squash puree instead. You’ll still get healthy dose of soluble fiber and vitamin A!

Pumpkin Fig Oats - The Clean Plate
Pumpkin Fig Oats

1 1/2 c. gluten-free oats
1 can coconut milk
1 can pumpkin purée
5-6 ripe figs, stemmed and chopped
1 banana, chopped
1/4 c. golden raisins
3 scoops Vital Proteins collagen (omit for vegan)
2 tsp cinnamon
Salt to taste

Toppings (optional): Sliced fresh fruit, nut butters, yogurt, chia or hemp seeds.

  1. In a pot add oats and coconut milk. Stir and heat over medium.
  2. Once warm-ish, add pumpkin puree, collagen, cinnamon, and salt. Continue to heat over medium.
  3. If the mixture starts to bubble, lower heat and add figs, banana, and golden raisins.
  4. Stir well and let cook a bit longer until oats are soft and gooey.

note: this makes quite a large portion so feel free to halve the recipe. Alternatively, this makes a great meal prep for the week so make the whole thing and divide into small containers for easy grab-and-go breakfasts for the work week.


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