Pumpkin Oats

Pumped for Pumpkin Oats!

Here at Linked Fit we love oats - from oatmeal, overnight oats, baked oats, you name it, we love it! Oats are extremely versatile and satisfying. They are packed with both macro and micronutrients! To keep up with the spirit of fall, we wanted to provided a healthy pumpkin infused oatmeal worth making. You'll be able to cozy up and warm up with this pumpkin oatmeal.



Why Oats:

  1. Great source of dietary fiber

  2. Helps to promote satiety

  3. Aids in weight loss and overall body composition

  4. Helps to control cholesterol

  5. High in antioxidants

  6. Helps with inflammation

  7. Improved blood sugar levels

  8. Provides protein

  9. Helpful with digestion


Why Pumpkin:

  1. Great source of carotene

  2. Contains antioxidants

  3. Helps control blood pressure

  4. Helps to manage blood sugar levels

  5. Helps to protect against heart disease

  6. Contains manganese and potassium

  7. Vitamin A

  8. Vitamin C

  9. Good source of fiber



Simple Ingredients

  1. Rolled oats*

  2. Milk of choice

  3. Pumpkin puree

  4. Maple syrup

  5. Cinnamon

  6. Pumpkin Spice

  7. Toppings**

Simple Directions

  1. Cook and mix

  2. Stovetop

  3. Microwave

  4. Overnight: Check out our overnight oats recipe


*Oats: Rolled oats (old fashion) tend to work best because they are less processed and wont break done like quick oats. Steel cut oats would be great too, but they will take longer to cook.


**Toppings: Seed and nut butters, fruits, nuts, Greek yogurt, chocolate ships, etc. Do be careful not to go overboard on your toppings.


Sang, S., & Chu, Y. (2017). Whole grain oats, more than just a fiber: Role of unique phytochemicals. Molecular nutrition & food research, 61(7), 10.1002/mnfr.201600715. https://doi.org/10.1002/mnfr.201600715

Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods - a review. Journal of food science and technology, 52(2), 662–675. https://doi.org/10.1007/s13197-013-1072-1


Amin, M. Z., Islam, T., Uddin, M. R., Uddin, M. J., Rahman, M. M., & Satter, M. A. (2019). Comparative study on nutrient contents in the different parts of indigenous and hybrid varieties of pumpkin (Cucurbita maxima Linn.). Heliyon, 5(9), e02462. https://doi.org/10.1016/j.heliyon.2019.e02462

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