see you all at kyyl.blog!

August 14, 2017 at 10:39 am (Uncategorized)

To everyone who’s been following along with my adventures, thank you for all your support!  Writing this blog has been a lot of fun, even more so whilst being able to connect with you all.

After moving to Alaska, I found that my interests have continued to expand beyond food, so it’s time for a new look.  I would love to be able to keep sharing my experiences and thoughts with you at my new blog, on which I will keep posting food snaps and recipes, along with photos from my continued travels, hiking, and lots of other fun stuff from the last frontier and the US of A.  Hope to see you there!

https://kyyl.blog/

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Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.

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Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)

Method

  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.

 

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