Just in case you haven’t noticed, it’s pumpkin season. Pumpkin spice everything is everywhere, but the funny thing is, all that “pumpkin spice” flavored stuff, most of the time doesn’t have any pumpkin whatsoever. Which is kind of crazy if you think about it! And a shame also, because there’s so much you’re missing out on when you don’t get the real thing. Pumpkin is packed with antioxidants, fiber, vitamins and minerals. It’s rich and creamy, filling and satisfying. And the best part, you can skip all the hard work and save some time by buying it canned.
The recipe we’re sharing today combines two of our “obsessions” in one nutritious, grab and go breakfast, that you can prepare the night before in less than ten minutes. So you can truly enjoy pumpkin season
Ingredients
You can use raw or toasted pecan for this recipe. If you want to toast your pecans place pecans in a non stick skillet toast in low heat for about 10-15 minutes, stirring frequently and making sure they don't burn. Let them cool before storing them in a air tight container.
Recipe:
Prep time: 5 mins | Total time: 5 mins
Ingredients
- 1 cup old fashioned oats
- 1 cup organic pumpkin puree
- 2 tbsp Chia seeds
- 1 cups unsweetened vanilla almond milk
- ⅓ cup pure maple syrup
- ½ tsp cinnamon
- 1/8 tsp ground cloves
- ¼ tsp ground powdered ginger
- ⅛ tsp Allspice
- Pinch cardamom
- ½ cup chopped toasted pecans (optional)
- Fresh fruit (optional)
- Mix all ingredients in a large bowl, except for pecans. Cover and refrigerate overnight
- Top with toasted pecans right before serving
You can use raw or toasted pecan for this recipe. If you want to toast your pecans place pecans in a non stick skillet toast in low heat for about 10-15 minutes, stirring frequently and making sure they don't burn. Let them cool before storing them in a air tight container.
0 comments:
Post a Comment