I love overnight oats which is funny as I never used to like porridge.
However, overnight oats are something else. In a total league of their own.
You can use any ingredients you like when making up overnight oats the night before and then – a bit like when opening up your presents on Christmas morning – get all excited and joyful about as you delve in to devour.
I’ve made overnight oats several times in the past, always with the intention of posting the recipe on here but unfortunately (and as testimony to how much I love them), they never seem to stick around long enough for me to be able to take the pictures!
I usually have peanut butter or fruits in my overnight oats but this time round I wanted to try something a little different so whilst trawling around in my local supermarket I noticed some pumpkins so decided to add them as an ingredient when making up my next lot.
A lot of online recipes that include pumpkin suggest using tinned pumpkin puree but – apart from the fact that tinned anything rarely sits well with me – because pumpkin is more of an American thing (trust, me, there are hardly any English recipes that call for pumpkin over here), there are hardly any places here in the UK that sell the stuff in tins.
So I decided to make my own pumpkin puree to put in my overnight oats and really, it’s super easy to do.
I’ll upload a post within the next few days to show how in just a few steps you can make up your very own batch of fresh pumpkin puree that will undoubtably be a lot more healthier than the tinned variety.
To top my pumpkin oats the next day, I sprinkled coca nibs, pecans and white chocolate shavings which when all combined, were just too delicious for words.
I’ve currenty got a thing for coca nibs, what with their roasted coffee-like flavour so there really were no excuses needed to add them to my pumpkin oats first in the morning.
If you’ve yet tro try making up your own batch of overnight oats, the basic formula is the same throughout: equal parts rolled oats, yoghurt and almond (or any other kind of) milk.
After this, you can get creative and add whatever else you feel! For this pumpkin recipe, I omitted the youghurt and added chia seeds, but again, feel free to add your own individuality and taste to it before going to bed and drifting off to sleep with a smile on your face, happy in the knowledge that you will wake up to some wonderous goodness waiting for you in the fridge the nezt morning.
- 1 very ripe banana
- 1 cup of rolled oats
- 1 cup of almond milk
- 1/2 cup of fresh pumpkin puree
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla essence
- Maple syrup/Honey to taste
- Handful pecans
- Handful cocoa nibs
- Handful white chocolate shavings
- Sprinkling ground cinnamon
- In a bowl, mash up the banana before adding all the other ingredients, stirring well, covering and placing in the fridge for at least six hours, but preferably overnight.
- The next day, top of with the pecans, nibs and white chocolate before enjoying immensely!