1. Combine the Oats
Add the rolled oats, pumpkin purée, water, pumpkin pie spice, vanilla extract, and a pinch of sea salt to a small saucepan. Stir until combined.
2. Cook the Oats
Cook over medium-low heat, stirring occasionally, until the oats are soft and creamy, about 4–6 minutes. Add a splash of water as needed to reach your desired consistency.
3. Add the Protein
Remove the oats from the heat and let them cool for about 1 minute. Stir in the Within Vanilla Isolate until completely combined and creamy.
4. Add the Psyllium Husk
Stir in the psyllium husk. Add another splash of water if the oats become too thick, as the psyllium will continue to absorb liquid.
5. Add the Toppings
Transfer the oats to a bowl and top with chopped walnuts and a drizzle of maple syrup. Sprinkle with extra pumpkin pie spice or cinnamon if desired.
6. Final Serve
Enjoy warm for a cozy, protein-packed breakfast with plenty of fiber to help keep you satisfied.