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!

x

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Oven Baked Porridge with Stone Fruit + Pecans

breakfast, food & drink, recipes

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Sweet and juicy peaches, plums and apricots are some of the many joys of summer. This porridge is sweet and creamy because the fruit literally melts into the oatmeal. Warm and comforting food is not just for the cold, dark, winter months, let’s spread that love around into the summer months as well!

This porridge looks and tastes like a dessert, but it’s so much more! The fruit is full of anti-oxidants. Pecans are high in omega-3 fatty acids to help your brain function and whole grain oats help maintain healthy blood pressure, fight heart disease, and keep your hunger at bay longer than many other breakfast options. I hope you enjoy this simple and delicious recipe as much as I do.

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INGREDIENTS

Serves two

100g porridge oats (300ml boiling water to cook)

2 plums

2 apricots

2 peaches

50g/2oz pecans

2 tbs ground cinnamon, 1 tsp nutmeg + clove

*optional sweetener: honey, agave, date syrup or brown sugar

METHOD

Pre-heat the oven to 200C/400F/gas mark 6 (fan setting)

Place the oats in a bowl with the boiling water and let sit for 10 minutes, until the oats are soft.

While the oats soak, pit and dice the fruit. In a bowl, sprinkle cinnamon, nutmeg and clove over fruit, stir to cover all pieces.

Once the oats are soft and the water is absorbed (drain any extra water) mix the oats with spiced fruit mix and optional sweetener. Stir everything together.

Transfer the mix into small baking pan or oven safe dish. Bake the oatmeal for 25 minutes, until the top is golden in color and any excess liquid has been absorbed. For the last 5 minutes of baking, scatter the pecans across the top.

Spoon into bowls and cover with your milk of choice. I used soy milk and it was mmm mmm good. Feel free to finish it off with any of your favorite toppings- raisins, nuts or seeds, shredded coconut, yogurt or more fruit!

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NOTES

*If you prefer a crispy-crunchy top, bake a wee longer. Mine was quite soft.

*Keep an eye on the pecans, they warm up fast and you don’t want them to burn.

*You can prepare it the night before and leave it in the fridge over night which means an easy morning breakfast.

peace + grace, enjoy your weekend!
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overnight coconut chia oats

breakfast, recipes, snacks

Scotland has a long and fascinating history with oats.

I am not ashamed. This is precisely the kind of thing that I geek out about. I am currently trying to convince Ryan that we need to go and tour an 800-year old oat mill in Alford, Scotland. Yes, they have been milling oats for a very long time and they host the World Porridge Making Championship – I must go and experience this. Oats are a serious food staple here and I love how versatile and easy they are.

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If you have perused Instagram or Pinterest lately you know that overnight oats and chia pudding are all the rage. This recipe combines both recipes and will give you an easy way to get the nutrients and energy you need to start your day. Or if you are like me, it makes the perfect afternoon snack.

This is a quick morning meal because it is prepared the night before and includes only four baseline ingredients; oats, yogurt, chia seeds and almond milk. The toppings are endless and totally up to you. Your body will reap the benefits of fiber (thank you, oats), healthy omega fats (thank you, chia seeds) and satisfying plant-based protein (thank you, yogurt and almond milk). The oats and seeds are soaked into the yogurt and almond 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 

1/2 cup gluten free oats

1/4 cup almond milk

1/4 cup dairy-free yogurt (I really like this coconut yogurt, but soy yogurt is also delicious and slightly easier to find)

2 tablespoons of chia seeds

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Method 

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.

When you are ready to eat, get creative with your toppings. They are endless, experiment with what you like and what you have on hand: sliced bananas, blueberries, strawberries, almond butter, sliced almonds, unsweetened coconut chips, pumpkin seeds, cinnamon, honey or drizzle some agave.

Notes

If you are not dairy-free use your favorite yogurt and milk

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

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Enjoy and I hope you have a delicious start to your week!