Pumpkin-CHIA overnight oats

How to Use Up that Last Can of Pumpkin...

PUMPKIN-CHIA OVERNIGHT OATS

SERVES: 2

INGREDIENTS

• 1/2-3/4 cup oats (rolled or quick cooking)

• 1/2 cup Pumpkin (Canned purree)

• 1/2-1 Banana, mashed (Brown soft bananas work best)

• 1 cup Almond Milk, Unsweetened

• 1 Tbsp Cinnamon

• 1 tsp Pumpkin Pie Spice

• 1/4 cup Chia Seeds

• Dash of Salt

• Optional: Spoonful of Honey or 1/2-1 packet of Stevia (I opted out, the cinnamon gives a great natural sweetness!)

• DIRECTIONS:

1. Add milk, chia seeds, pumpkin pie spice, cinnamon, mashed banana, and pumpkin puree. Mix well.

2. Add oats and dash of salt/sugar to taste.

3. Seal container and place in the fridge for at least 4 hours to congeal (keep it overnight and you have breakfast waiting!)

PUMPKIN PIE BREAD (*Gluten-Free, Vegan)

• 1 Flax Egg (1.5 Tbsp Flax seeds + 4 Tbsp Water)

• 1/4 cup olive oil

• 1/4 cup honey or maple syrup

• 3/4 cup pumpkin puree

• 1 Banana, Mashed (the soft brown ones taste best!)

• 1/2 cup sugar

• 1/2 tsp sea salt

• 2 tsp baking soda

• 1 Tbsp cinnamon

• 1 tsp pumpkin pie spice

• 1 cup gluten-free rolled oats

• 1 cup gluten-free flour

• 1/2 cup almond meal (ground from raw almonds)

• Optional: Pecans to place on top or dark chocolate chips to mix into batter

DIRECTIONS

1. FLAX EGGS: Prepare flax seeds in a large mixing bowl (combine flax seeds & water).

2. PRE-HEAT oven to 375F

3. GREASE: Lightly grease loaf pan with butter, coconut oil, or olive oil.

4. ADD SOFT: Add soft ingredients to mixing bowl: pumpkin, mashed banana, honey, olive oil.  Whisk to combine.

5. ADD SWEET: Add sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.

6. ADD FLOURS: Add oats, almond meal, gluten-free flour, blend and stir to combine.  (Add chocolate chips if you wish)

7. PUT IN PAN: Scoop into loaf pan and top with optional pecans.

8. BAKE: Bake for 40-45 minutes, or until it looks golden brown and a toothpick in the center comes out clean.

9. REMOVE, SET & TRANSFER: Remove and let set in the your loaf pan for 20 minutes.  Transfer to plate to cool. 

10. COOL & SLICE: Let cool completely before slicing (wait at least 1 hour to prevent from crumbling). Serve with grass-fed butter, coconut oil, or my favorite.. a slather of homemade raw almond butter!