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A creamy bowl of pumpkin spice protein polenta topped with pecans and maple syrup.
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Pumpkin Spice Protein Breakfast Polenta

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2 servings
Calories: 345kcal

Ingredients

  • 1/2 cup coarse yellow cornmeal
  • 2 cups unsweetened almond milk
  • 1/2 cup canned pumpkin puree
  • 1 scoop (30g) vanilla whey or plant-based protein powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 tablespoon maple syrup
  • 2 tablespoons chopped pecans

Instructions

  • In a medium saucepan, bring the almond milk and salt to a gentle boil over medium-high heat.
  • Slowly whisk in the cornmeal, then reduce heat to low to maintain a simmer.
  • Cook for 10 to 12 minutes, whisking frequently to ensure a smooth texture and to prevent sticking.
  • Stir in the pumpkin puree and pumpkin pie spice until thoroughly combined.
  • Remove the saucepan from the heat source and vigorously whisk in the protein powder until completely smooth.
  • Portion into bowls and garnish with maple syrup and chopped pecans.