I can’t let October slide by without adding at least one pumpkin recipe! I’m sure some of you encounter the same problem as me….you open a jar of pumpkin puree to bake a pie, pumpkin muffins or whatever Insta-spiration you find and you’re left with 1/3 of a can of jarred pumpkin. What to do?!?!
When I make pumpkin-based recipes I’m always making 1-3 different things all at once just to use the jar up. Of course with Halloween around the corner there’s going to a lot of pumpkins either making their way into compost bin or perhaps those that have “time” might consider baking them for consumption Just remember that the smaller pumpkins will have more sweetness & flavour compared to the large carving pumpkins. It’s definitely a lot easier to just open a can of pumpkin when you’re short on time!
I digress…back to the remaining pumpkin scenario. Instead of always baking sweet treats with the pumpkin, here’s an idea for a healthy make-ahead breakfast that is simple, convenient and delicious!
- 2 cups milk of choice (unsweetened vanilla almond)
- ⅓ cup pumpkin puree
- 3 medjool dates (or 2 T maple syrup)
- 1 cup oats
- 2 T chia seeds
- 1 tsp vanilla
- ½ tsp pumpkin pie spice or cinnamon
- pinch salt
- 1 apple, sliced *optional, but recommended
- 2 T hemp hearts *optional
- Blend all the ingredients until smooth EXCEPT the oats, pumpkin spice and chia.
- Grab 2 mason jars or bowls, measure out ½ cup oats in each and add 1 T chia + ¼ tsp pumpkin pie spice to each. Pour the liquid on top. Stir or shake well until completely mixed.
- Leave in your fridge overnight or for up to 3 days if you're doing some meal prep in advance.
- Garnish with sliced apples and hemp hearts for added protein.
- Other optional garnishes: dates, pecans, walnuts, extra milk or sweetener if needed.