PUMPKIN PIE PROATS (overnight protein oats)

Clearly I am a sucker for all things pumpkin.  But pretty sure my pumpkin crush is justified!  In addition to being super yummy & versatile, pumpkin is packed with fibre, minerals, and vitamins such as A and C.  It is also rich in antioxidants that are believed to help protect against cancer and heart disease.  Furthermore, these powerful phytonutrients have benefits for the eyes and skin (anti-aging), helping you to look and feel your best!

Here pumpkin finds its place in a delightfully satisfying, spiced-up and superfood-boosted overnight oatmeal.  This protein porridge soaks overnight for a quick & nutritious gluten-free breakfast in the morning.

For this recipe, you can use homemade or canned organic pumpkin purée. Homemade purée is actually very simple to make and I have provided directions below.  If using canned, be sure to get pure pumpkin and not pie filling, which is full of processed sugar.  In Toronto, I have purchased cans of organic purée from Summerhill Market, Whole Foods and Pusateri’s.

Side note: The good news for anyone less enthralled with this festive fall fruit is that my recipe works well with sweet potato, too! See below for details.

Pumpkin Pie Proats Recipe

Ingredients for one serving:

• 1/3 cup gluten-free old-fashioned rolled oats

• 1 Tbsp Nuzest Clean Lean Smooth Vanilla or Just Natural protein powder or Further Food collagen peptides (nonvegan)

• 1 Tbsp raw or roasted unsalted pumpkin seeds (optional)

• 1 Tbsp white chia seeds

• 1 tsp Plant Burst or Organika maca powder (optional)

• 1/4 to 1/2 tsp pumpkin pie spice, adjusted to taste

• 1/8 tsp Further Food Turmeric Tonic with adaptogens OR ground turmeric plus a pinch of black pepper (optional)

• 1/2 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

• 1/4 to 1/3 cup frozen cauliflower rice* (optional)

• 1 to 3 Tbsp pure pumpkin purée, adjusted to taste

• 2 Tbsp plain coconut or Greek yogurt (I used homemade probiotic coconut yogurt)

• 1/2 tsp pure vanilla extract (optional)

• Lakanto sugar-free monk fruit sweetener, Swerve sugar-free confectioners’, pure stevia, raw honey (nonvegan), or maple syrup, adjusted to taste

• optional toppings or add-ins: fresh or dried fruit, pumpkin seeds, granola, vegan chocolate chunks or Giddy Yo cacao nibs, bee pollen, nuts and/or nut butter, or toppings of choice

*Note: I add frozen riced cauliflower straight from the bag, but would recommend using steamed-then-frozen cauliflower if needed for better digestion.

Pumpkin Pie Proats topped with fresh figs, grain-free granola, pumpkin-flavoured coconut chips, and raw pecan butter.

Directions:

1. Put oats, protein powder, pumpkin seeds, chia seeds, maca, 1/4 tsp pumpkin pie spice, Turmeric Tonic (or turmeric and black pepper) into a bowl or single-serving mason jar and mix well.

2. Add almond or nut-free milk, cauliflower rice (if using), 1 Tbsp pumpkin purée, yogurt, and vanilla extract. Stir well to combine.

3. Add sweetener and adjust pie spice and pumpkin purée to taste.

4. Cover and refrigerate overnight, or for a minimum of 6 hours.

In the morning, stir and add additional milk or yogurt as needed for desired consistency. Serve warm or cold with your favourite toppings.

Pumpkin Spice Overnight Protein Oats can be stored in an airtight container in the fridge for up to 5 days.

Pumpkin Pie Proats with added cauliflower rice. Topped with fresh figs, granola, Giddy Yo chocolate-covered golden berries, bee pollen, and Fatso crunchy salted caramel peanut butter.

Pumpkin Pie Proats topped with Paleo Pumpkin Spice Granola, dried cranberries, diced Giddy Yo 76% cacao ginger bar, Beekeeper’s Naturals pollen, and Lakanto monk fruit “Suntella” (sugar-free chocolate sunflower seed butter).

SWEET POTATO VERSION

Follow the above recipe using cooked, mashed sweet potato in place of the pumpkin, and substituting walnuts for pumpkin seeds and cinnamon (or a combo of cinnamon and cardamom) for pie spice.

HOMEMADE PUMPKIN PURÉE

Be sure to use a pie pumpkin since they have better texture and sweetness for eating.

Preheat oven to 400F.  Cut the pumpkin in half lengthwise and scrape out the stringy pulp and seeds.  These can later be washed & roasted for a delicious healthy snack!  Place flesh-side down on cookie sheet lined with parchment.  Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork.  Cool for an hour.  Then use a large spoon to scoop the pumpkin out of the skin and put it into a blender or food processor.  Blend until smooth.  This will keep for several days in the fridge or can be frozen for up to 3 months.

This recipe was first published on Sept 30, 2017.