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Pumpkin spice chocolate pudding oatmeal – Using actual pumpkin is optional, but it never hurts to sneak vegetables into your breakfast. Totally necessary are the warm autumn spices and chocolaty goodness in this totally decadent yet healthy breakfast recipe. It’s one of fall’s best gluten free pumpkin recipes that you’ll want to enjoy all winter long!
Pumpkin Spice Chocolate Pudding Oatmeal
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You will just not believe this. If you’ve been following along at all for the past, oh, three months, you know that we are moving out of state. Well, this week it finally happens. The movers show up on Wednesday to start packing us, they ship out on Friday, I drop the boys at my mom’s over the weekend, and The Hubby and I meet at the new house on Monday night, with the truck showing up on Tuesday. I can’t believe it’s finally showtime. I’m cranking out stuff for the blog, The Hubby is doing the heavy lifting, I’m getting clothes packed for the kids, he’s making sure all the paperwork and everything else is in place. Needless to say, we’re pretty busy.
And in the midst of all this, guess what happens…
The Bug breaks his hand! Total freak accident, and let’s just say that Daddy is feeling pretty bad about it. And, you know, not that there is ever a good time for your child to break a bone or really sustain any kind of injury, but this is, like, awesomely bad timing. I’m just thanking God that it wasn’t worse, because it could have been. It’s not displaced, just fractured, and he only needs a soft cast. The hand doctor was able to get him in for a follow-up appointment on Thursday, and he has been in really good spirits. Almost too good, since he is already jumping around on the couches.
You know, basically trying to give me a heart attack.
I’m just hoping that we can get through the rest of the week without any more trips to the ER or urgent visits to the pediatrician or ENT doctor or after hours calls to the plumber or anything else of that sort. I’ll believe THAT when I see it.
You know what you’re also not going to believe? That this bowl of rich, chocolaty, spicy Pumpkin Spice Chocolate Pudding Oatmeal is totally healthy. Annnnd, I’ve pretty much been eating it daily…
In the past, I’ve been totally up front about my daily habit of chocolate for breakfast. Back then, it was Mexican spice in my oatmeal, but a few weeks ago, I didn’t have any of my Mexican Chocolate Spice Mix made up. However, I did have a little container of pumpkin pie spice I had mixed up. I thought since that ubiquitous Pumpkin Spice Latte is so popular, despite it’s lack of actual lack of pumpkin (yep, it’s true, but it’s not a Pumpkin & Spice Latte, it’s Pumpkin Spice, which is a thing, even in the absence of pumpkin), that I should toss some of the pumpkin pie spice in my oatmeal.
So for the first couple weeks, I was making Pumpkin Spice Chocolate Pudding Oatmeal with just pumpkin spice and cocoa powder. I was totally into the cinnamon chocolaty combo, but I just wasn’t feeling pumpkin for a good part of the fall. So this oatmeal is totally amazing without any pumpkin. The warm spices and chocolate are truly a heavenly and comforting combination. After you cook your oatmeal to your desired texture, slowly stir in some egg or egg whites, and it gives it a rich, creamy, pudding-like texture, plus a nice dose of protein to keep you totally satisfied.
Then, you guys, I added pumpkin. Oh my! It totally ups the creamy, chocolate pudding-y factor, and if you like pumpkin, that hint of squash flavor gives a nice, earthy undertone. And it’s vegetables! In your breakfast! Talk about a homerun way to start your day!
Go on, have a bite of Pumpkin Spice Chocolate Pudding Oatmeal. Or a bowl. Or three…
And don’t feel the least bit guilty about eating chocolate for breakfast! I mean, whole grains, protein, vegetables! It’s so good I bet it even helps regrow bones!
Have you ever broken any bones?
Pumpkin Spice Chocolate Pudding Oatmeal
- 1/3 cup old fashioned oats gluten-free, if needed
- 1 teaspoon Pumpkin Pie Spice
- pinch of salt
- 2 T unsweetened cocoa powder
- 1/4 cup pumpkin puree not pumpkin pie filling, optional (See Note)
- 1-2 teaspons sweetener of choice or equivalent of sugar-free sweetener (honey, sugar, brown sugar, agave, turbinado sugar, erythritol, sugar-stevia blend, etc.)
- 1/3 cup milk I use unsweetened almond milk
- 2/3-1 cup water the more water you use, the creamier it will be, but you will have to cook it longer
- 2 eggs whites lightly beaten or 1/3 c pasteurized egg white from a carton (can also use one lightly beaten egg, but I prefer the more neutral taste of just the whites).
- A little butter for serving if desired
- Combine all ingredients except the egg whites in a saucepan, and cover with a lid.
- Bring to a boil over medium heat, then reduce heat to low to keep mixture at a simmer.
- Cook for 5-10 minutes, keeping an eye on it to make sure the mixture doesn't boil over, or until the oatmeal is cooked to desired doneness, but a little excess moisture remains (you can add more water if the liquid evaporated before the oats were as soft as you like).
- Reduce heat to low.
- Slowly pour in egg whites while stirring constantly.
- Stirring constantly, cook for another 1-3 minutes, or until mixture slightly thickens.
- Optional step for thicker oatmeal: Pour oatmeal mixture into a microwave safe bowl, and microwave for 30 seconds to 1 minute at 50% power.
- Top with a pat of butter, if desired.
More chocolate for breakfast? Totally…
And here are some from my friends…
- Chocolate Silk Pancakes from Dine & Dish
- Gluten Free Chocolate Oatmeal Banana Muffins from Jeanette’s Healthy Living
- Pecan Pie Granola from Lemons for Lulu
- 3-Ingredient Chocolate Oatmeal Breakfast Cookies, from Princess Pinky Girl