It’s almost fall…and you know what that means…
I love just about anything made with pumpkin.
From my favorite creamy, “I can’t believe this is good for me” pumpkin pie smoothie shake that literally tastes like pumpkin pie in a glass to pumpkin pie, pumpkin tea, pumpkin muffins and a whole slew of pumpkin recipes I plan to try this fall…pumpkin rocks!
It’s gotten some not so positive press this year due to the FoodBabe’s investigation of the ingredients in Starbucks’ Pumpkin Spice Latte (but if those are your thing, at least there are healthier recipes out there for how to make them yourself!).
Because I like to focus on the positives when it comes to our health and what we eat, here are just a few reasons pumpkin is so good for us and we should eat more of it!
- Loaded with the antioxidant beta carotene, which the body converts to Vitamin A for healthy, glowing skin, strong vision, and to boost our immune system.
- Contains anti-inflammatory compounds that reduce the risk of developing diseases like heart disease and arthritis.
- Great source of potassium, an essential mineral we need to keep our hearts and muscles working at their optimal levels.
A few weeks ago, I made some “berry” quick overnight oats, and due to all of the positive feedback you shared, I wanted to try round 2 and make pumpkin-based overnight oats.
If you like the flavor of pumpkin and all of the wonderful, warming spices of fall, then you have to try this recipe 🙂 The longer I let it sit in the fridge, the more the flavors melded together. Seriously guys, this stuff is deeelish!
This will keep in the fridge for 3-4 days, so you can make up a few ahead of time and enjoy them throughout the week!
Pumpkin Pie Overnight Oats
- 1/3 cup canned pureed pumpkin, NOT pumpkin pie filling (I use this kind)
- 2 teaspoons chia seeds
- 1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger, pinch clove)
- Pinch fine grain sea salt
- 1 tablespoon pure maple syrup, divided
- 1/4 teaspoon vanilla extract
- 1/3 cup rolled oats, gluten-free
- 1/2 cup almond milk, unsweetened
- Optional toppings: chopped walnuts, almond butter, raisins, unsweetened shredded coconut
- In a pint-size (16 oz.) mason jar, combine pumpkin puree, chia seeds, spices, 1/2 tablespoon of maple syrup and vanilla extract and whisk until evenly combined.
- Add oats and almond milk and stir with the whisk or spoon for about 30 seconds, so it combines evenly.
- Cover with a lid and leave in fridge overnight or for at least 1 hour. Add remaining 1/2 tablespoon maple syrup and any additional toppings or mix-ins. A tablespoon of almond butter makes it even creamier!
I’m so excited about Fall this year, mainly because I can’t wait to take my kids to the pumpkin patches 😉 and because I love to eat pumpkin anything! Very excited to try this recipe.. I’ve never been a huge oatmeal fan so I’m trying to change train my taste buds to think differently because I need some variety in my (and my kids) breakfast options! Also, I’m not savvy on the different kinds of oats and how they are used (rolled oats, steel cut and quick cooking). Maybe I’m using the wrong kind and that’s making all the difference.. Help!
Hey, Lindsay! So great 🙂 Stay tuned for lots of pumpkin recipes this fall, including some pumpkin muffins! Super excited about it. I’m actually posting about oats on Monday in a post about my 11 Sweet Treat Pantry Staples, but I’ll give you the rundown that I use what are usually referred to as “old fashioned rolled oats” in my recipes. Steel cut oats are chewier and usually require a longer cooking time, and quick cooking oats have found their way into some recipes I’ve made but they tend to be less “hearty” than the rolled oats because they are a bit more processed to speed up cooking time. I use the rolled oats for the overnight oats recipes 🙂 Hope that helps!!