Thick, creamy, and bursting with flavor, these overnight oats are the perfect breakfast to enjoy all season long!Īnd if you’ve never had overnight oats, you must jump on that train. Pumpkin Spice Overnight Oats are a healthier way to start your mornings! Packed with hearty oats, sweet pumpkin, and a sprinkle of cozy fall flavors, you can have this protein-packed dish prepped in a matter of minutes. Since I shared this Pumpkin Pie Oatmeal with you last fall (which I really do puffy heart), I decided to switch it up and bit and turn it into these Pumpkin Pie Overnight Oats. Weird, right? Mainly because my feelings about oatmeal are a little less strong. And love may be an understatement, as I absolutely, 100% adore them, as in, I could eat-them-every-single-day-and-still-not-get-enough-of-them. Oatmeal can be so plain, so I need some flavor in mine!īut overnight oats? I love ’em. I like it more now, but I’m still picky about it. Which is funny, because I never really liked oatmeal when I was growing up. I know, I know…I seem to be making overnight oats a lot lately.įrom this Strawberry Nutella version, to that Blueberry French Toastversion, it’s safe to say that I’m hooked. Thick, creamy, and bursting with flavor, these overnight oats are the perfect breakfast to enjoy all season long! Chia seeds can be expensive but I recently found a huge bag at Costco for only $13.Pumpkin Overnight Oats are a healthier way to start your mornings! Packed with hearty oats, sweet pumpkin, and a sprinkle of cozy fall flavors, you can have this protein-packed dish prepped in a matter of minutes. Heavy cream would be especially good, and while using it as the main liquid wouldn’t help my expanding waistline, a nice drizzle never hurt anyone. Speaking of milk, I’ve used both oat milk and vanilla almond coconut milk with this recipe and had great results with each. After overnight refrigeration, the oatmeal comes out pretty thick, so if you like your oatmeal a little runnier than I recommend increasing the amount of milk. The recipe below makes enough Pumpkin Pie Overnight Oats for about 1 week, depending on your serving size. This article from Food 52 is a good place to find ideas. You can tailor it to your preferences by switching up the milk (almond, coconut, oat, heavy cream, etc.) and playing with the ratio of milk to oats to change the consistency. Combine milk with an equal amount of rolled oats, add some dried fruit or nuts, add some flavoring agents (spices, coconut, vanilla, honey, citrus zest, etc.), stir it all together, refrigerate overnight, and you’re done. Overnight oats are nice because they are so versatile. Here, I’ve used some toasted pepitas, a drizzle of milk, and a pinch of cinnamon. To be honest, most mornings a topping (or garnish if you want to use the chef-y term) is beyond my pre-coffee capabilities and it tastes great without. Measure your ingredients, dump them in a bowl, stir it together, refrigerate, and breakfast is ready. It may not look pretty, but the beauty is in the ease. I combined cinnamon, nutmeg, and ginger to get the warm, spicy flavors that are so comforting in the fall. I’ll be the first to admit it’s not the prettiest breakfast, but it’s nice and comforting (aka filling) and has plenty of fall flavor. Given the time of year, I decided to start with a base recipe and then add in some pumpkin and spices. They’re simple to put together, can be made in advance, are easy to transport, and have a balance of taste and nutrition. Overnight Oats seem to be having a moment (or maybe they’ve been in the spotlight for awhile and I just haven’t paid attention) and there’s good reason for it. So, instead of going to work hungry, I’ve realized I need to figure out a way to have a healthy breakfast to start my day. So, to keep it real, my pants are tight and it sucks. I learned the hard way that mindlessly grazing all morning then eating a huge lunch results in gaining a few pounds. Part of my job requires tasting what I’m cooking and when a dish tastes good, it’s hard to leave it at one bite. Putting it mildly, there is a lot of temptation. My work day starts early (7 am) and I am surrounded by food all day long. It just doesn’t work for me.īut, sometimes your pants get tight and you have to face reality. I’d much rather skip breakfast and just have coffee than try to choke down a greek yogurt or protein shake. I’m a pancakes and bacon, biscuits and gravy, chocolate croissant and cinnamon roll type of girl. I’m not the kind of girl that likes a healthy breakfast.
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