‘Tis the season of pumpkin! Pumpkin pie, pumpkin coffee, pumpkin muffins – there are multiple ways our grocers are trying to entice us to use pumpkins. I bought a can of pureed pumpkin so I could make a quick pumpkin pie with my daughter. I then bought another can as a challenge to do something out of the ordinary for me. I’m not a huge pumpkin fan. Lately, I’ve seen a few recipes for overnight oats and vowed to try it so I considered incorporating pumpkin. The ingredients for overnight oats are so simple – oats, liquid of your choice, and spices. All you have to do is leave covered overnight in the refrigerator and breakfast is ready the next morning. I already love both hot oatmeal and muesli so why not go for it with the seasonal favorite pumpkin.
I used rolled oats, evaporated fat-free milk, vanilla essence, brown sugar, cinnamon, dried cranberries and pumpkin. I didn’t have a mason jar so I mixed all my ingredients in a glass then covered tightly with plastic wrap. I will be heading out for some jars soon! There are not enough emoticons to express my emotion about how simple and tasty this was. And where is the love button when you want to show the love for the fiber, vitamins and nutrients. What a happy morning!
Feed the wellness in you!
- 8 ounces rolled oats
- 3 tsp of pumpkin
- 8 oz of fat free evaporated milk
- 1 tbl brown sugar
- .5 tsp cinnamon
- 2 tsp vanilla essence
- 1-2 tbl of cranberries
- toppings of your choice - berries, granola, etc
- Place your dried rolled oats and all ingredients except for toppings. Mix and cover tightly. Leave in the refrigerator overnight. The next morning the oatmeal is ready to be served with your favorite toppings.