Nothings says "autumn" quite like pumpkin. When I was a kid the only kind of pumpkin in my world was a Halloween jack-o-lantern. We were not a pumpkin pie eating family - in fact I'm pretty sure that the idea of eating pumpkin in any form l was a "gross". That was just something that Laura Ingalls and her family did and we all knew that was just olden days stuff. Admittedly I did grow up in a Philadelphia suburb in the 1970's so if it didn't come out of a can or the freezer then I probably didn't eat it.
Now that I am older and much, much wiser I know that not only is pumpkin delicious it's also really, really good for you. It's full of fiber (keeps you full and, er, regular) beta carotene (targets free-radicals), vitamin A (good for eyesight) and vitamin C (cold and flu fighter). Combined with oats, almond milk and a spices like cinnamon, ginger and nutmeg it makes a yummy fall breakfast that takes about 5 minutes to make. It's also a time saver as you can whip it up at at night and it's ready to go in the morning. I like to add some toasted nuts or pumpkin seeds, cacao nibs and a dollop of The Coconut Cult yogurt for some extra nutrition (and deliciousness!).
I know that #PSL season is upon us, but if start your day with this instead you'll feel way more virtuous, your body will thank you and you will still be getting your pumpkin on.
EASY PUMPKIN SPICE OVERNIGHT OATS
- 3/4 cup old fashioned oats
- 3/4 cup unsweetened almond milk (or 1/2 cup almond milk and 1/4 cup greek yogurt)
- 1/4 cup pumpkin puree
- 1 tablespoon hemp hearts (optional)
- 1/2 tsp. vanilla
- 1 tablespoon maple syrup
- 3/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. ground ginger
- pinch of sea salt
- Add all the ingredients to a mason jar and combine well.
- Put the lid on, refrigerate overnight; serve cold or warm up in the microwave if you prefer.
- Optional toppings: toasted pecans or pepitas, berries, hemp seeds, coconut flakes, pomegranate seeds, cacao nibs, a dollop of yogurt or anything else you fancy.