Chocolate Pumpkin Nutter Oat Bowl

With fall being upon us, I’m going to be an utterly typical blogger and post a pumpkin recipe. But nobody can ever have enough pumpkin, right? Especially when it’s chocolatey, nutty, and delicious but I can still eat it for breakfast.

A random picture of lights shining out a Scentsy

Let’s just say I’m stocking up on canned pumpkin next time it’s on sale.

Loaded with oat bran and nut butter, not to mention 1/2 a cup of canned pumpkin, this recipe not only tastes incredible but it also keeps me stuffed for several hours, which is perfect when I have a three-hour class to sit through shortly after breakfast.

Not that you can only eat this for breakfast….

Bowl of Chocolate Pumpkin Nutter Oats 2


  • 1/2 cup of canned pumpkin
  • 1/2 cup of oat bran
  • 1 Tbs unsweetened cocoa powder
  • 1/2 tsp pumpkin pie spice (or flavor to taste)
  • 1 tsp vanilla
  • water
  • 2 Tbsp almond butter
  • 2/3 frozen banana
  • milk of choice


  • Mix together the pumpkin, oat bran, cocoa, pumpkin pie spice, and vanilla in a microwaveable bowl or cup. Add just enough water so that the mixture is creamy but still very thick.
  • Top with almond butter (or your nut butter of choice) and frozen banana. You probably can use a regular banana, but I’ve found that frozen bananas will make your dish sweeter.
  • Microwave for 4 minutes.
  • Add as much milk as desired and mix again. Make sure you dig deep down in the corners of the bottom of the dish; the cocoa likes to settle out.
  • Enjoy!

Bowl of Chocolate Pumpkin Nutter Oats 1

I first made this recipe when I was craving the chocolate chip pumpkin cookies my sister used to make for me. Have you ever tried those? And do you think they’re best warm or frozen?

Are you a fan of the fall pumpkin trend?


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