Pumpkin Overnight Oats

It’s not quite time to whip out the boots and sweaters here in Socal, BUT there’s no reason why I can’t start consuming all things pumpkin. This is such a fast, easy, but nutrient dense breakfast…or dessert, because really is there a difference?

You already know about chia seeds from my previous post. And any responsible adult is probably extremely familiar with Oatmeal, but have you tried overnight Oats? It’s a way to switch things up, because let’s face it, routine can be a little boring. I love that I just implied that somehow switching up your oatmeal routine is going to rock your world.

Soaking Oats increases their bioavailability, basically your oatmeal has a tu-tu and leaves a glitter trail now. It converts into this beautiful thing called resistant starch. The starch that even Paleo fans can get on board with. You have probably heard by now about how important the health of your micro-biome is (the little critters in your gut). Well, resistant starch is considered a pre-biotic. This means you’re feeding all the cute little critters that keep you thriving! Besides it’s yummy, so eat up!

Low FODMAP, Gluten-free and Vegan Version

Hands on time: 10 minutes   Servings: makes about 2 cups

Ingredients

  • 2 tablespoon of chia seeds
  • 1/4th cup of gluten free rolled oats
  • 1/4th cup of pure pumpkin puree
  • 1 tablespoon of maple syrup (this makes it mildly sweet, so if you have a big sweet tooth add an additional teaspoon)
  • ¾ cup of preferred milk (I use pea protein milk with this recipe but almond and coconut milk work great as well)
  • 1 teaspoon of pumpkin spice blend (this blend had ginger, cinnamon, clover and nutmeg)
  • 1/4th teaspoon vanilla extract (optional)

Note: I used pure pumpkin puree to avoid added refined sugar, and I added my preferred sweetener and spice blend.

Also, getting a seasonal pumpkin spice blend for fall and winter is definitely worth it, unless you tend to carry lots of spices. This way it combines your go-to fall spices in one!

Directions

  1. Pour the pumpkin into a mason jar, and stir in the maple syrup and pumpkin spice blend until combined
  2. Add the dry Oats, chia seeds, preferred milk, and stir until thoroughly combined
  3. Place the lid on the jar and put it in the fridge to soak overnight. In the morning it will be ready to eat, no cooking required
  4. After it soaked over night top it with your favorite nuts and some sliced banana (I used pecans and some dried coconut)

Paleo Version

Ingredients

  • ¼ cup of chia seeds
  • 1/4th cup of pure pumpkin puree
  • 1 tablespoon of maple syrup or honey (this makes it mildly sweet, so if you have a big sweet tooth add an additional teaspoon)
  • ¾ cup of preferred milk (I use pea protein milk with this recipe but almond and coconut milk work great as well)
  • 1 teaspoon of pumpkin spice blend (this blend had ginger, cinnamon, clover and nutmeg)
  • 1/4th teaspoon vanilla extract (optional)

Directions

  1. Pour the pumpkin into a mason jar,  stir in the maple syrup and pumpkin spice seasoning until combined
  2. Add the chia seeds, preferred milk, and stir until thoroughly combine
  3. Place the lid on the jar and put it in the fridge to soak overnight. In the morning it will be ready to eat, no cooking required
  4. After it soaked over night top it with your favorite nuts and some sliced banana (I used pecans and some dried coconut)
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