Until a few years ago, pumpkins just meant Halloween and jack-o-lanterns to me, and food didn’t even cross my mind. Now that I’ve made the pumpkin = squash connection, I’ve realized how many delicious things you can make with pumpkin — and no I’m not talking about PSLs!
I’m intentionally calling these oats Spiced Pumpkin, and not the other way around, to put the emphasis on the vegetable. I love finding ways to sneak veggies into breakfast (making up for ~20 years of Cap’n Crunch 😉 ), and this recipe is my fall favorite by far. Pumpkin purée makes the oats SO creamy and almost puddling-like, and the spices and maple syrup tie it all together.
Where to find pumpkin purée
I use Farmer’s Market Organic Pumpkin, which comes in either a small carton or BPA-free can and should be available at most grocery stores (Whole Foods sells it year-round). You want 100% pure pumpkin, ideally organic, not a pie filling with added sugars and other stuff. Look for it in the baking section or with other canned foods.
The best non-dairy milks
You can up the creaminess even more if you use the right kind of milk. My favorite is Califia Farms Toasted Coconut – Coconut-Almond Blend. It’s much creamier than the average watery almond milk, contains no added sugars and is a great source of calcium (more so than dairy milk).
Ross said the chocolate chunks were a little much for the morning {eyeroll}
But a more sustainable, almond-free option that I’ve been buying when I can find it is Oatly oat milk. I first discovered it in coffee shops (so good in cold brew especially) but it’s been popping up in grocery stores now, too. Oatly also has no added sugars (although more natural sugars) and almost as much calcium, plus it’s a good source of B12 and riboflavin (B2). You’ll find both of those in the refrigerated section.
And while we’re talking about squash…
A recipe recommendation
I made Oh She Glows Nutty Crusted Butternut Squash tonight and it was amazing! The salty-sweet combo plus the crunchy texture was so tasty and unique. I used store-bought roasted chickpeas and added some quinoa, so it only took 15-20 minutes of active work.
I hope you love these oats, too — let me know if you try them!
Spiced Pumpkin Overnight Oats
Ingredients
- ½ cup organic old-fashioned rolled oats
- 2 tbsp ground flaxseed
- ½ heaping tsp pumpkin pie spice*
- ½ cup + 1 tbsp non-dairy milk
- ¼ cup pure pumpkin purée (with no added sweeteners or preservatives)
- 1 tsp pure maple syrup (or honey)
optional toppings
- toasted walnuts, almonds or pumpkin seeds
- chocolate chips/chunks or cacao nibs
- raisins or dried cranberries
Instructions
- Add all ingredients to a container and stir or shake to combine. Cover and refrigerate overnight.
- In the morning, taste and add more sweetener or spices if needed. Warm it up in the microwave (ideally in a glass container) for 1-2 minutes, or enjoy straight out of the fridge. I like mine with a couple of the toppings listed above and an extra sprinkle of cinnamon.
- Store leftover pumpkin purée in a tightly sealed container in the fridge for up to a week. (Beyond the usual pie, it's also great in smoothies, breads, muffins and more!).
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