Come fall we all think about the the pumpkin coffee or other seasonal treats, but have you thought about your morning oatmeal?
A warm hearty fiber filled breakfast is not as difficult as you think. Pumpkin is a super food (and super FRUIT) for its anti-oxidant properties, which is filled with beta-carotene that converts to much needed vitamin A, that strengthens your immune system as well as your eye health. It also is loaded with vitamin C, essential fats, fiber and potassium, which is highly beneficially for stabilizing your blood pressure as well. You may try if for Fall, but it may quickly become a year round breakfast!
Pumpkin Overnight Oats
The obvious premise of overnight oats it that you make it in advance, as sitting for a longer period of time, gets that yummy, creamy, "gooky' texture that is part of what, to me, adds oatmeal to the comfort food category. However, I say ideally "cooking"overnight meaning resting for 8 or so hours in the fridge, but in a pinch 6 would be 'fine".
1/2 c old fashioned rolled oats
1/4 c plain or vanilla Greek yogurt. I prefer fat free; also non-Greek is OK but less protein.
1/3 c almond or coconut milk, I prefer unsweetened and I like vanilla but any milk will do fine.
1 tsp chia seeds (optional but helps to thicken it, but also adds, healthy fat and protein)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
1/2 T real maple syrup
pinch of salt
You may mix directly in the container you store in, however, if using a jar I prefer to mix all in a bowl and then place in jar or whatever other airtight container you use, and then refrigerate it overnight . When serving, stir well and add additional milk or sweetener if desired and then the best part to me is the toppings! Make your own creation; here are some great choices: Dried Cranberries, raisins, walnuts, pecans (or other nuts), flake coconut, diced apples/banana. Yum -- I'm getting hungry!