You guys! We are almost half-way through October and I can not believe it. That means that I am also half-way through my semester abroad here in Victoria. I still have ten more weeks left, but the past nine weeks literally felt like only two. Time goes by way too fast and I need it to slow down!
One thing I seem to have in common with Canadians is our love for pumpkin spice. There’s pumpkin pie, pumpkin spice latte, pumpkin spice donuts, pumpkin bread, pumpkin spice soft serve, pumpkin spice cheesecake and I could list many more things but I’m going to stop here. You bet I have already tried, and very much enjoyed, all of those things.
Pumpkin spice flavour is not as popular in Germany. In fact, you can’t even find pumpkin spice in supermarkets. Luckily, I bought enough pumpkin spice last time I visited Canada to take home with me and I only ran out of it this summer. Perfect timing!
I have been making many pumpkin spice recipes at home (which, of course, I am going to share with you soon) and one of my favourites is this recipe for pumpkin spice overnight oats.
If you don’t know what overnight oats are, basically they are simply oats soaked in liquid overnight. Since they are completely ready to eat when you wake up, they are the perfect breakfast for busy mornings or for those persons who skip breakfast to get some extra time in bed.
The ingredients are simple: quick oats, chia seeds, pumpkin purée, plant milk, soy yogurt, maple syrup, pumpkin spice, vanilla extract and cinnamon. The pumpkin purée and soy yogurt make it super creamy, and the pumpkin spice and cinnamon make it taste like fall in bowl! It is not as sweet as pumpkin pie but you can adjust the sweetness to your taste by adding more or less maple syrup (or any other sweetener).
I like to make and use my own pumpkin purée, mostly due to the lack of canned pumpkin purée in Germany, but also because it’s incredibly easy to make, it tastes better than the canned alternative and it doesn’t produce any waste.
To make it, simply wash, cut and core a pumpkin or squash (I prefer hokkaido pumpkin but I have also made it with butternut squash which tasted delicious as well). Then, add it to a small saucepan with a bit of water. Bring it to a boil, then lower the heat and let it simmer until soft. To make the purée, simply mash it with a fork or use a food processor or blender.
You can prepare them in a jar if you need a breakfast on the go on your morning commute. Or you could also heat them up in the microwave in the morning if you need a breakfast to warm you up. Personally, I like to eat mine cold topped with fresh and dried fruit, chopped nuts and an extra drizzle of maple syrup.
These pumpkin overnight oats are one of my absolute favourite fall breakfasts because they are full of my favourite fall flavours: pumpkin, cinnamon and maple. It’s creamy, filling, nutritious and tastes like pie – the perfect comfort food for breakfast!
I hope you’ll enjoy this recipe as much as I do. If you remake it, I would love to hear how you liked it. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Pumpkin overnight oats
- 80 g quick oats
- 1 tablespoon chia seeds
- 2 heaping tablespoons pumpkin purée
- 100 g soy yogurt
- 200 ml plant milk
- 1-2 tablespoons maple syrup
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
In a bowl or jar, combine all the ingredients and mix well. Cover and put it in the fridge overnight.
In the morning, top with fresh and/or dried fruit, chopped nuts/nut butter and a drizzle of maple syrup.