overnight pumpkin spice oats

breakfast, recipes, snacks

This time of year I crave all things pumpkin. Pumpkin bread, pumpkin chili, pumpkin risotto, pumpkin curry, pumpkin pancakes – sweet or savory, the options are endlessly mouthwatering. It is finally pumpkin season, and the reasons to celebrate are many.

Pumpkin is all that it is cracked up to be- and more. It’s quite magical really, and therefore it’s OK to be totally obsessed with this season’s superfood. Pumpkin will help you feel feel fuller, longer. It packs dietary fiber and is a low calorie food, keeping that waistline in check. It can boost vision, as one cup packs more than 200% of your daily Vitamin A.  Pumpkins can help lower blood pressure, help you sleep better, promote a healthy heart, alleviate constipation and/or diarrhea (like I said, it’s magical), restore your body’s balance of electrolytes and boost your mood.

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This recipe for pumpkin spice oats is simple and quick because it is prepared the night before and includes only five baseline ingredients; oats, pumpkin, yogurt, chia seeds and milk.  Your body will reap the benefits of fiber (thank you, oats), healthy omega fats (thank you, chia seeds) and satisfying plant-nutrition (thank you, pumpkin and yogurt). Overnight, the oats and seeds are soaked into the pumpkin, yogurt and milk, which means that the oats become deliciously soft, creamy and easy to digest. The chia seeds expand and create a pudding type texture that will have you wanting it every day of the week.

Ingredients

3/4 cup gluten free oats

1/2 cup coconut or almond milk

1/3 cup dairy-free plain yogurt (I really like this coconut yogurt, but soy yogurt is also delicious and a bit easier to find)

1/2 cup pureed pumpkin

2 tablespoons of chia seeds

1/2 tsp of each, sprinkle in some cinnamon, nutmeg, ground clove

Method

Are you ready for the easiest thing ever?

Place all of the base ingredients in a jar and stir them all together. Secure the lid and pop in the fridge to store overnight or for at least a few hours. The End. Really!

Extra cinnamon, pecans or raw pumpkin seeds are the perfect toppings for this pumpkin spice recipe. Feel free to experiment with what you like and what you have on hand: almond butter, sliced almonds, unsweetened coconut chips, or drizzle some honey or agave nectar. Make it a dessert with some carob or dark chocolate chips.

With all overnight oats, the toppings are endless, click here to see a Kilts+Kale post for a basic overnight oats recipe.

Notes

If you tolerate dairy, use your favorite yogurt and milk

If plain yogurt is not your favorite, try adding a teaspoon of vanilla extract or stevia to add more flavor

If your oats are a bit thicker than you would like in the morning, just add some milk and stir in until you find a consistency that you like

I hope you enjoy this fall treat and this first weekend of October!

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summer peach oven cake

breakfast, recipes, treats

August and festivals, they just go together.

Here in Edinburgh we are celebrating the start of the Fringe Festival, International Festival and the  International Book Festival. The population is said to triple and it is just about impossible to find an available room in the city. It is one big party around here.

August is also one of my favorite times of year in our dear ‘ol Colorado. It has become a family tradition to pack up the car and head to the Palisade Peach Festival to celebrate all things peaches. Attendees sample peach ice cream, peach pie, peach cobbler, peach liquor, peach pancakes, peach jam, peach smoothies and Dad’s favorite, peach salsa. The festival is complete with a peach eating contest, peach cuisine demonstrations, a full parade down main street and one lucky gal is crowned Peach Queen.

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One of the highlights of the trip is to return home with crates of the fuzzy fruit. We would bring back dozens upon dozens of freshly picked peaches for friends and family. This juicy fruit was a part of my growing up and using them in this easy peach oven cake recipe brought back some sweet memories!

I got the idea to try an oven-baked pancake after a post about Swedish Fat Almond Cake from Green Kitchen Stories. This baked pancake called ugnspannkaka or tjockpannkaka, means oven baked pancake or thick pancake. It tastes like a huge pancake and is perfect for sharing. I wanted to try a version of my own, because I think we can all appreciate the simplicity of the recipe and not having to stand at the stove and flip pancakes.

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Sweet: This recipe is sweetened naturally by the warm, juicy peaches, with a hint of nuttiness from the almonds and coconut. We like to top with butter and agave nectar.

Simple: It couldn’t be easier. Whip the ingredients together and throw into the oven.

The pancake will rise during baking, it should be fluffy with a golden outer crust and a soft peachy inside- the perfect summer comfort food.

INGREDIENTS

4 servings

3 peaches, cut into thin slices

1/2 cup milk *your preference, I used coconut milk

1/2 cup gluten free all-purpose flour

3 eggs

2 tbs coconut flour

2 tbs almond meal

1 tbs butter

1 tsp ground cinnamon

1 drop vanilla extract

1 pinch salt

1 pinch ground nutmeg

1 tbs optional sweetener

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METHOD

Preheat oven to 425 degrees F (220 degrees C)

Melt butter in a cast-iron skillet in the preheating oven

Combine peach slices, sweetener, nutmeg and cinnamon in a bowl; gently toss to coat the peaches well. Cut the peaches into bite sized pieces. Set aside.

Beat eggs, milk, flours, almond meal, vanilla extract, salt together in a bowl until batter well-combined but a little lumpy. Pour into skillet.

Top batter with the peach mixture. Place the peaches into the top of the cake. They can be nicely arranged, but feel free to get as many peaches you can into the oven cake.

Bake in preheated oven until set in the middle, about 25 minutes.

Whatever you decide, breakfast, lunch, dessert… Enjoy!

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Palisade Peach Festival 2014

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