Monday, June 11, 2012

Pumpkin Overnight Oats

Now that summer is approaching... well it's definitely already hit La Paz, therefore getting a little too hot for warm oats in the AM. So, I skeptically tried overnight oats-- where you prepare the mix the night before and by morning they have thickened, absorbing the liquid, and turned into a tasty bowl of cold oats, and ready to consume-- and  was pleasantly surprised to find I have new recipe for my cherished oats. And the cool thing about overnight oats or cold oatmeal is that you can change the ingredients to your taste, omitting the pumpkin and using fresh berries or fruit, adding a dollop of nut butter, or milk to create a more thin consistency, top with granola for crunchy texture against the soft fluffy pile of oats. This recipe is usually based off a 1/3 ratio, but can of course be adjusted to your preference. This is also a perfect recipe for those busy mornings, as you can easily just grab and go!

Pumpkin Overnight Oats: (serves 1)
1/3 cup oats
1/3 cup Greek yogurt
1/3 cup canned pumpkin
1/3 cup milk or water (I used rice milk)*
1 Tbs agave syrup or honey
1-2 tsp chia seeds (optional)
1 tsp cinnamon
dash of ground nutmeg, clove, and ginger
pumpkin spice

Topping Ideas:
dried or fresh fruit
nut butter
crumbled muffin

Simply place all ingredients in a bowl, tupper ware, or glass jar. Mix until well combined, place in the fridge (cover or not covered--either way) and in the morning top with additional toppings.
* Using dairy, almond, coconut, or soy milk does make the oats more creamier

I topped mine with a healthy delicious crumbled Chocolate Chip 
Chia Seed Pumpkin Cookie Bite (recipe coming soon) & granola.

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