Pumpkin Pie Sprouted Oat Bowl

All the goodness of pumpkin pie in a hearty, nourishing breakfast!
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30 minutes
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4 Servings
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Perfect for crisp, sunny Saturday mornings.
Pumpkin Pie Sprouted Oat Bowl

Sprouted hulless oats make amazing hearty breakfast bowls, especially for those who don’t love the texture of oatmeal or steel cut oats. Sprouting whole oat groats results in a chewy texture with a satisfying pop when you bite into it. Hulless oats also naturally grow without a hull, so no damaging dehulling process is necessary, meaning all the protein and fibre remains intact. 

Savoury pumpkin and cinnamon, with just a hint of sweetness from the maple syrup, makes this recipe rich and warm, perfect to savour on a crisp fall or winter morning. 

Topping ideas:

  • Pumpkin Seeds
  • Coconut
  • Pecans
  • Chia
  • Hemp hearts
  • Almond butter
Pumpkin Pie Sprouted Oat Bowl
Pumpkin Pie Sprouted Oat Bowl

You can cook the sprouted hulless oats on the stove, or you can use the Instant Pot or overnight method that we outline in our Sprouted Hulless Oat Cooking Guide. Use whichever method works best for you to cook the oats, then simply add all the ingredients to a pot and warm it up!

Grab a cozy blanket, find a sunny window (adorable pup highly recommended) and enjoy!

Pumpkin Pie Sprouted Oat Bowl

All the goodness of pumpkin pie in a hearty, nourishing breakfast!
Cook Time: 30 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Sprouted Hulless Oats
  • ½ cup almond milk
  • ¾ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • pinch of salt

How To Make It:

  • Cook sprouted hulless oats according to package directions, drain, rinse well and return to pot.
  • Add all ingredients and stir to combine. Heat on low-medium until warm.
  • Serve warm with desired toppings such as pumpkin seeds, granola, almond butter etc.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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