Wednesday, September 15, 2010

Pumpkin Vegan Overnight Oats- 2 new ways!

Pumpkin Vegan Overnight Oats in a Jar (OIAJ)
inspired by KERF
1/3 cup oats
1/3 cup pumpkin puree
1 cup Almond Milk
1 tbsp chia seed
1/4 cup raisins
1 tsp Pumpkin Pie Spice
1 empty peanut butter jar (or tub like mine)
1 tsp maple syrup or agave nectar
more raisins and walnuts for topping

When your peanut butter jar is ready for the trash, use it one more time.  Mix your vegan overnight oats in it!  You will use up the last bit of peanut butter (about 1 tbsp.) and it is just so tasty.  I usually buy fresh ground peanut butter that comes in these plastic tubs, which also makes it really easy to eat out of.
Directions: In peanut butter jar mix oats, pumpkin pie spice and chia seeds.  Stir in pumpkin puree and raisins, maple syrup and milk.  Store in fridge two hours (The pumpkin helps the oats firm up quicker than normal overnight oats. You can leave it in fridge for shorter periods of time, but don't try this with all oats) or overnight.  Top with more raisins and walnuts and serve! Yum!

Banana Pumpkin Vegan Overnight Oats
Ok these weren't quite overnight either.  But I want you to try it this way because it makes it so creamy and smooth and sort of like pudding.  Delicious! The banana doesn't firm up as fast as the pumpkin, so when you store this combo in the fridge for just two hours instead of overnight it gives you that pudding texture, and it really tricks you into thinking you are having dessert for breakfast!

1/2 ripe banana smashed
1/4 cup pumpkin puree
1/3 cup oats
1 cup Almond Milk
1tbsp chia seeds
1/4 cup raisins
1 tsp pumpkin pie spice
1 tsp agave nectar
walnuts and raisins for topping.

Directions: In bowl combine mashed banana with pumpkin puree.  Stir in oats, chia seeds, raisins, and spices.  Stir in almond milk and agave nectar and store in fridge for two hours.  Top with walnuts and raisins.  I also topped mine with this seed mixture I bought at Healthy Home Markets on sale.  Pudding for breakfast! Yummy!

Look, my sweet potato made it to the plate! (Unlike the apples)
Lunch Yesterday: Sweet Potato and Spinach and Carrot salad with Hummus-Shoyu dressing

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