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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Choc-Peanut-Banana Overnight Oat Pudding

August 8, 2016 at 4:51 am (Breakfast/Brunch, Recipes) (, , , , , , , , , )

I’m obsessed with smoothie bowls.  Versatile, delicious and nutritious, they’re so easy to whip up for a wholesome, filling breakfast.  One thing to watch out for, however, is that it’s easy to go overboard with packing in too many ingredients and turning a healthy meal into a calorific bomb.   A way to get around this is to bulk out the smoothie with ingredients that will thicken it and make it feel more substantial and satiating.

Say hello to the overnight oat pudding, a cross between overnight oats and a standard smoothie bowl.   We all know by now that oats are a wholegrain, heart-healthy, superfood, but they can be a bit hard to digest raw, so soaking them overnight helps to make it easier for your body to process and absorb the nutrients.  In this recipe, they also soak up liquid as the mixture sits overnight, thickening your smoothie into an almost pudding-like consistency.  Yes, a healthy chocolate pudding for breakfast.  You just need to be a bit more prepared and throw this together the night before.  It keeps well so you can make it in bulk for 3-4 days of chocolate-y goodness.  Then pull it out in the morning and top with your favorite granola (try our sugar-free Coco-nut Granola), nuts, fruit, coconut flakes, yoghurt, anything you like really, to serve.  This also makes a great, grab-n-go breakfast (my go-to post-gym fuel), just portion into jars before refrigerating and throw your toppings in before you go.  Enjoy!

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Choc-Banana Pudding

Ingredients (makes 2)

  • 1 large ripe banana
  • 2/3 cups gluten-free rolled oats
  • 1 cup unsweetened almond milk (or any milk of your choice)
  • 1 1/2 tbsp natural, crunchy peanut butter
  • 1 1/2 tbsp raw cacao
  • optional : 1 tsp ground cinnamon
  • optional : honey to sweeten if you like some more sweetness

Method

  1. Throw all the ingredients into a blender and blend until smooth.  Alternatively, toss together in a jug and process with a stick blender.
  2. Divide between two small jars/bowls, cover and refrigerate overnight.

 

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