Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

pumpkin-oats

I love the Fall! The crisp days, colorful leaves, and anything pumpkin flavored. I find something so comforting about having a warm bowl of oatmeal infused with delicious flavors. I wanted to make something with pumpkin since I had some left over when making my delicious pumpkin bread (under breads on my blog). I threw a bunch of things in a bowl and voila, I created a very yummy recipe!

 

What You Need:

1/4 Cup Pumpkin Puree (I used Trader Joes BPA Free Organic Pumpkin Puree)

1/2 Cup Soy Milk (or any milk of your preference)

1/4 Cup of Vanilla Greek Yogurt

2 Teaspoons Honey

1/2 Tablespoon Pumpkin Pie Spice

1 Teaspoon Cinnamon

1/2 Cup Certified Gluten Free Oats

1 Tablespoon of Chia Seeds

1 Teaspoon of Brown Sugar

1 Tablespoon of Pumpkin Seeds

What To Do:

Whisk together the pumpkin puree, soy milk, Greek yogurt, and honey. When combined, whisk in the spices, and then add in the oats and chia seeds. Mix very well and cover.

Refrigerate over night, mixing once before bed.

In the morning, top the oats with brown sugar and a dash of cinnamon. Sprinkle on some pumpkin seed and enjoy! I personally like my oats warmed up but some people enjoy eating them cold.

pumpkin-oats

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Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

Apple Pancakes 1

I hope everyone had a Hoppy Easter (if you don’t celebrate, I hope you had a great weekend). Typically, our family would have a huge Easter dinner where my grandma would make her delicious lamb. With my mother’s passing, the holidays are now going to be different, very different. I honestly did not want to celebrate at all.

As a family, we went out to dinner Saturday night and celebrated being together. Sunday morning, my cousin, my brother, and I made a pancake breakfast. This was my first time attempting making Gluten Free Pancakes without a premade mix. They came out delicious!! I tried to measure the ingredients but sometimes I just add in ingredients or adjust as I am going along.

 

What You Need:

1 Cup of Gluten Free Flour (I like Bob Red Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

1/8 Teaspoon Salt

1 Cup of Buttermilk (I did 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk (or any type of milk you drink) to the one cup mark)

1 Egg

2 Tablespoons of Vegan Butter (can use regular butter), melted

Coconut Oil Spray (or any type that you like to use)

What To Do:

If you are not using buttermilk, put 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk to the one cup mark. Mix and let it sit for about 5 minutes (you want it to start to curdle a little).

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Combine the dry ingredients in a bowl. Mix and add the wet ingredients. Mix until it is combined.

Apple Pancakes 3

Apple Pancakes 4

You don’t want to over mix because the pancakes won’t be as fluffy. In a pan or griddle, spray with coconut oil and let it heat up over medium heat. While it is preheating, you can cut the apples for the compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

Apple Pancakes 7

Apple Pancakes 8

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Drop the pancake mixture into round circles in the pan leaving enough space for the pancakes to not overlap. Once the pancake starts to bubble, you know it is time to flip.

Apple Pancakes 5

Cook until they are golden brown on each side and there is no liquid left inside.

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Add the Apple Cinnamon Compote to the top and enjoy!

Apple Pancakes 1