Pumpkin Pecan Oatmeal

Pumpkin Pecan Oatmeal

An extraordinary combination of baked pumpkin and banana, together with oatmeal and pecan nuts gives you the perfect start to the day.

Nutritional information:

Calories2110 kJ (504 kcal)
Protein18 g
Fat13 g
Carbohydrates70 g
Fiber13 g


bowl, oven, pot, immersion blender, cutting board, chef's knife, fork, cooking spoon, baking tray, parchment paper, Spoon

Recipe instructions:


Preheat the oven to 350 °F.


    Coarsely chop the pumpkin, slice the banana and place on a baking sheet lined with parchment paper.

    • 3.5 oz Pumpkin (w/o seeds)
      3.5 oz Pumpkin (w/o seeds)
    • 1 Banana (~ 4.1 oz)
      1 Banana (~ 4.1 oz)

    Add cinnamon, agave syrup and nutmeg, mix well and bake for 15 minutes.

    • ½ tsp Cinnamon, ground
      ½ tsp Cinnamon, ground
    • 1 tsp Agave syrup
      1 tsp Agave syrup
    • 1 pinch of Nutmeg, ground
      1 pinch of Nutmeg, ground

    Bring the oats, milk and vanilla to a boil. Turn the heat to medium and cook stirring constantly until your oatmeal is creamy. Turn off the heat and set aside.

    • 2⁄3 cup Whole grain rolled oats
      2⁄3 cup Whole grain rolled oats
    • 2⁄3 cup Plant milk, unsweetened (e.g. almond)
      2⁄3 cup Plant milk, unsweetened (e.g. almond)
    • ½ tsp Vanilla extract
      ½ tsp Vanilla extract

    Add the pumpkin and banana into a bowl and blend with an immersion blender or mush with a fork. Add the oatmeal and yogurt and mix well.

    • 3 Tbsp Soy yogurt
      3 Tbsp Soy yogurt

    Serve the oatmeal and top with the pecans.

    • 1 ⁠½ Tbsp Pecans
      1 ⁠½ Tbsp Pecans

    Enjoy your meal!