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Pumpkin Cardamom Oats With Coconut Butter and Orange Zest

Serves 2.


    The autumn season is when we see pumpkin recipes at their peak, but you can prepare this dish anytime by using canned pumpkin puree. Just be sure to choose brands using only pumpkin in the ingredients. Oatmeal is an excellent option for breakfast for multiple reasons: it contains avenanthramides, antioxidants that are solely found in oats, which help lower blood pressure by increasing the production of nitric oxide. Oats are also high in beta-glucan, a type of soluble fiber that promotes the release of peptide YY, a satiety hormone produced in the gut that increases the feeling of fullness.



    Pumpkin Cardamom Oats With Coconut Butter and Orange Zest


      Pumpkin cardamom oats
      • 1 1/2 cups plain, unsweetened almond milk or your choice of plant-based milk
      • 1 cup raw steel-cut oats
      • 1/2 cup pumpkin puree
      • Pinch of sea salt
      • 1 teaspoon pumpkin pie spice
      • 1/2 teaspoon ground cinnamon
      • 1/4 teaspoon ground cardamom
      • 2 tablespoons coconut butter, melted
      • 2 tablespoons chopped pecans
      • Zest from 1/2 medium fresh orange


      Per serving:

      • 377 calories
      • 8 g protein
      • 21 g fat
      • 38 g carbs
        • 31 g net carbs
        • 7 g fiber



      To make the oats, add almond milk, oats, pumpkin puree, salt, pumpkin pie spice, cinnamon, and cardamom to a saucepot. Bring to boil. Once boiling, reduce heat to a simmer and stir often for about 5 minutes.


      Remove from heat and serve with melted coconut butter, pecans, and orange zest. Store any leftovers in the fridge in airtight container for up to 3 days.



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