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.




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)


  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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Black Sesame Coco-Berry Bowl

August 14, 2016 at 2:21 pm (Breakfast/Brunch, Recipes) (, , , , , , , )

One of my favorite desserts is literally just ground black sesame with sugar, cooked into a thick, porridge-like soup.  The resulting thick, grey gruel does not look particularly appealing, but tastes absolutely heavenly.  If you grew up with Asian desserts, I’m preaching to the choir.  But for those who haven’t tried it before, this recipe is a non-confronting way to sample the flavor.  Black sesame is also another everyday superfood, boosting blood flow to nourish skin and hair.  So here’s my recipe for a healthy breakfast dessert, and I guarantee you’ll be gunning to make it again.


Ingredients (serves 2)

  • 1 cup lite coconut milk (a brand without guar gum or added thickeners)
  • 3/4 cup gluten-free rolled oats
  • 3/4 cup blueberries
  • 1 banana
  • 2 tbs toasted black sesame seeds
  • optional : 1 tsp tahini (I find this brings out more of the sesame flavor)


  1. Place the coconut milk, oats, berries, banana and tahini, if using, into a blender and blend until smooth.
  2. Divide the mixture between two jars or bowls, cover and refrigerate overnight.
  3. Pull out of the fridge in the morning and serve with your favorite smoothie bowl toppings – more berries, toasted coconut, sesame seeds and coyo or whipped coconut cream are delicious with this.




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