If you’re not yet pumpkined out I have yet another recipe for you: creamy, delicately spiced, earthy and sweet overnight oats, that will lift your breakfast game from 0-100 in just one night! That’s correct, another PS latte recipe…
I made these with my homemade pumpkin puree that doesn’t compare to the store-bought ones, so I’d really recommend buying a soft skin pumpkin, baking it and whizzing it up in your blender if you have the time to, because it does lift the quality of anything you’re making!
This breakfast tastes like the real deal, and I can promise you that all your pumpkin spice latte and pie lovers will be tucking into this nourishing breakfast, with slow-releasing carbohydrates, healthy fats and plant-based protein, which makes these oats a perfectly balanced breakfast.
This recipe is very versatile, so once you have made your base the toppings and way of eating is up to you; caramelised bananas, fresh berries, granola, nut butter or coconut yoghurt, they all work perfectly! You can also heat these overnight oats up in a microwave or stovetop if you have more time and want to enjoy a warm brekky in the morning, I promise you they are like a belly hug in a bowl!
1 1/2 cup oats (I used a mix of jumbo and quick-cooking)
1 teaspoon ground cinnamon (or pumpkin spice)
Pinch of sea salt
3/4 cup pumpkin puree
1 1/4 cup almond milk
1 tablespoon maple syrup
Optional Toppings: caramelised banana, raspberries and my homemade banana bread granola
Simply mix all of the dry ingredients in a bowl and then combine with the wet. Give the mix a taste and adjust the sweetness to your own preference.
Divide the oats into two cups or bowls, cover and leave in the fridge overnight or for at least 4 hours.
In the morning remove the oats and serve with your favourite toppings.
Caramelised Banana: simple heat a non-stick pan over medium heat, add a touch of coconut oil and place the banana coins in the centre, add a pinch of salt and dash of maple, and fry for 2-3 minutes until golden and soft on both sides.