Pumpkin Noatmeal

low carb oatmeal recipe topped with pecans in black bowl

Warm, creamy, and packed with pumpkin! This pumpkin noatmeal is the perfect way to start a chilly morning. We like to drizzle a little heavy cream over the top just before serving

Course Breakfast

Cuisine American

Keyword keto oatmeal, low carb oatmeal, pumpkin noatmeal

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 348kcal

Author Karly Campbell

Ingredients

1 cup water
½ cup hemp hearts
¼ cup pumpkin puree
2 tablespoons flax meal
1 tablespoon chia seeds
2 tablespoons brown sugar substitute
1 teaspoon pumpkin pie spice
Pinch of salt
1 teaspoon vanilla
2 tablespoons chopped pecans
Heavy cream for drizzling, if desired

Instructions

Add the water, hemp hearts, pumpkin, flax, chia seeds, brown sugar substitute, pumpkin spice, and salt to a small saucepan over medium heat.
Bring to a low boil, stirring constantly, until thickened, about 3 minutes.
Remove from the heat and stir in the vanilla.
Divide between two bowls and sprinkle with the pecans. Drizzle with a bit of cream, if desired.
Serve hot.

Notes

We use either Lakanto or Swerve for the sweetener.

Nutrition