Dear Australian and Assorted Other Southern Hemisphere Folk,
I’m sorry. I’m sorry that I’ve crossed over to the other side. I didn’t mean to, I swear. It just happened. You must let me convey to you how sorry I am.
Please accept my sincerest apologies for joining the apparently endless hordes of American and Canadian food bloggers who are so obsessed with pumpkin and winter squash that they seem to forget that not every country in the world is currently experiencing Autumn/Fall, produces canned pumpkin and diverse squash varieties, or even has a food culture of sweet squash and pumpkin treats. I know from experience how annoying it can be for you, down there dancing in the first blushes of Spring, to open your Google Reader to endless variations of the same pumpkin pie-esque flavours, particularly when you may never even have had pumpkin pie to begin with.
I never meant to add to your pain.
But, you see, pumpkin and winter squash (and the spices that regularly accompany them) are extravagantly wonderful, and I seem to have found myself in the orange vortex.
If it makes you feel any better, I endeavoured to ensure that my pumpkin overnight oats aren’t exactly-exactly the same as every other recipe out there, most of which use chia seeds and the vague-to-those-who-didn’t-grow-up-with-it “pumpkin pie spice”.
I tried put a spin on this sweet breakfast treat by using coconut flour in lieu of chia seeds, and also throwing in mesquite powder, which has a lovely subtle nutty caramel flavour. My pumpkin mesquite overnight oats are creamy, sweet, spiced, nuanced, delicious.
So please don’t hate me. The heart wants what the heart wants.
Love always,
Hannah
Vegan Pumpkin Mesquite Overnight Oats
Serves 1
- 1/3 cup rolled oats
- 1/3 cup pumpkin puree (canned or homemade)
- 1 tb maple syrup, or more, to taste
- 1 tb coconut flour (or chia seeds)
- 1/4 tsp mesquite powder
- 1/4 tsp ground cinnamon
- pinch of nutmeg
- pinch of salt (because it makes the flavours sing)
- 1/2 cup + 2 tb almond milk (I used unsweetened vanilla almond milk; use any non-dairy milk of your choosing)
- In a mason jar, bowl, or any container (imagine that!), stir together the oats, pumpkin puree, maple syrup to taste, coconut flour, mesquite, spices, and salt until well combined.
- Gently stir in the almond milk until completely mixed through, cover, and place in the fridge overnight or for as many hours as you can bear to wait. The oats will soak up much of the liquid, and the coconut flour will also help thicken your breakfast (or anytime) treat.
Submitted to Ricki’s Wellness Weekend.
I love everything about this! Coconut flour + mesquite was a genius move.
You, babe. This mesquite obsession of mine is all thanks to you. (And I say that with utter happiness.)
Heh, so astute. It is true, I always expect a most extravagant number of pumpkin recipes around this time of the year. Like, seriously, drowning in them. But you’re right, yours has been pretty different to what I’ve seen thus far. Very sexy vegan flavours, too!
Well, you know, the central focus of my blog has always been bringing the sexy.
Aaaahahahaha! Gosh, I can’t even write that with a straight face.
Just so soon after making fun of my pumpkin recipe, too. There’s nothing wrong with being seasonally locovoresque, though. In fact, I think it’s a wonderful thing to be. And Southern Hemispherites can suck it – they get warm weather and beautiful springtime, and all we get are a bunch of nasty squash:) Errr, I’m trying to like pumpkin more, I really am. And I’m making squash for dinner tonight, so I shouldn’t talk smack.
And just to be clear, I’ve never seen a pumpkin & chia seed recipe before. So you’re knocking it out of the familiar ballpark here, girl! xo!
Your comment sounds like it’s being written whilst opposing pumpkin angels and pumpkin demons yell at each other from your shoulders. I kind of love it. Are you pro pumpkin? anti pumpkin? pro my recipe? pro your recipe? anti winter? pro Australia? NO ONE KNOWS and that makes it so very exciting.
Smoochies!
I guess it should go without saying that I happened to post about pumpkin today, too? Oh, my darling, my dearest and most favorite Hannah, I’m so happy you’ve crossed over and are playing for our team now! <3
Sometimes it feels like almost all my heart and soul (and tastebuds) aren’t “crossing over” so much as “coming home”. But I can’t think about that or it hurts. xo
My pumpkin obsession is getting out of hand!!! I wish that we could get some pumpkin pie here:( hehe I can only imagine, for now……
Or make your own (says me, who meant to do so for years and never got around to it
)…
Yes! You’re ours. Welcome to the glorious club of people exploiting pumpkin for its amazing culinary diversity. Appreciate it now because in a few months you’ll realize we overuse pumpkin because we have no choice. The options become very limited when all the fields are covered in snow.
But there is always chocolate.
Oh, you just made me laugh out loud! (Though not quite as hard as “a neck choker?”) I think as long as there is chocolate, and laughter, and you, and maple syrup candy, and tobogganing, everything will be quite alright.
You are right, I would love any pudding off-shoot of this
I think I have to call it different to chocolate brownies, but different in an entirely wonderful way.
Oh, this wasn’t what I was talking about in my comment to you. That was about a thick-thick-thick straight pumpkin-coconut-flour creation.
It’s a cool day today, even though it’s spring of course. I actually bought two pumpkins a couple of days ago, to cook up and make some pumpkiny treats. The Northern/Southern Hemisphere can get a bit much at times. We’re used to it,but much of the world doesn’t notice or care. I do love pumpkin and could probably never get too much of that good thing. This looks intriguing, although I’m not overly fond of the uncooked oats business. I’m not sure that mesquite powder is all that available either.
I could find mesquite flour in health food stores in Canberra, which is the same place I can find it here. But yes, not easily accessible, as a rule! It’s definitely been my experience that American food bloggers are the least likely to display any recognition that the rest of the world does not align with their holidays/obsessions/flavours/seasons/crazes, but it’s something I’ve simply learnt to grin and bear. After all, we Aussies like to post about ANZAC biscuits all at the same time
I love that you’ve crossed over. I love it. It helps foster my pumpkin addiction too. & mesquite powder – ach! I am still yet to use mine!!! Thanks for the reminder & delicious idea. Love it all, lady awesome.
Heidi xo
I’ve also been adding a bit of mesquite to my coffee grounds before pouring in the water to brew it up. Heavenly. (Though sometimes I’m less pretentious and simply add cinnamon or cardamom
) xo
Ahha! Over to the dark side of the northern hemisphere. Your version of pumpkin overnight oats looks scrumptious…I must try these maca and mesquite powders I keep reading about.
I like mesquite more than maca, but maca more than lucuma. It’s all personal taste, though!
YUMMMMY!!!! Love pumpkin anything – you already know that Im sure
So excited that you got a 2 year work visa – meant to say that in last comment. Now, where you gonna work?!
Please please please don’t talk to me about that yet! Especially not at night. Panic stations!
I shall never hate you, dear Hannah – pumpkin recipes or not
Yeah mesquite is Yummo – I can imagine this recipe with MANGO puree – tis the Season – and keeps in with the colour theme
Perfect idea! I’ve never been a true mango lover so I’ll toast you with pumpkin in my glass, you toast me with radiant mango, and we’ll both be sending endless delicious happiness across the oceans.
Oh Hannah I forgive you and how! I made pumpkin risotto last night and it was heaven xxx
Teehee, see, we Aussies always put our pumpkin in savoury dishes! I used to love making risotto with pumpkin puree and roasted pumpkin
Pumpkins a plenty here in Switzerland too, but what is ‘mesquite powder’? Something you sprinkle over your bed to keep the (little known) Canadian mozzies away?
Hmm, due to its slightly sweet profile, I fear that it might attract the (hopefully nonexistent) Canadian mozzies! It’s a powder/flour made from the pod of the mesquite plant, superfoods vitamins minerals yadda yadda yadda. I use it like spice/vanilla/extra deliciousness
I don’t get the canned pumpkin thing? Is it just like mashed pumpkin (with additives of course)? I often read recipes and get to the canned pumpkin part and feel deflated
Aw, that’s no good! It’s simply straight mashed/pureed pumpkin, and the one I get here is organic, so no additives or anything. No need to feel deflated, as you could simply cook and puree your own pumpkin, if you wanted
You are so right! There are so many pumpkin recipes on the net at the moment. But I don’t mind. I’m finding it fascinating. Who knew one vegetable could be the wealth of so many, many, many recipes xx
You know I’m a fan of any vegetable that allows for copious dessert recipes
My dear girl, you’ll have to do a lot worse to have us hating you!
LOVE YOUR FACE.
Haha I forgive you my friend, but just because this recipe looks unnervingly delicious
Cheers
Choc Chip Uru
I am totally one of those Australians with pumpkin envy! Though I have some canned, and mesquite powder, and coconut flour… so loving your recipe:) cannot wait to make.
Oooh, how fabulous! Where did you find your canned pumpkin in Australia? The only place I could track it down was USA Foods, and it felt naughty to spend the money on postage when, really, I should’ve just made it myself…
I’ve seen it at quite a few places around Sydney! I got mine from a supermarket called Parisi’s, and have spotted it at a few other deli’s/providore stores..it’s an American brand though, so I also feel guilty when paying the import prices! I tend to make sweet potato puree instead.. bake em’ whole in coconut oil + cinnamon and then eat the skins separately, cooks treat;)
That’s like what I’m doing with all the gorgeous mini winter squashes here
Heavenly!
I love your take on pumpkin! I knew you’d cross over to the dark side
I can’t stop eating roasted sweet dumpling squash, and I don’t think I want to.
Haha! I do remember pumpkin and squash overload in Canada last year!
I’ve probably told this story to you a squillion times already, because it’s my go-to bad food story, but… the first thing this brought to my mind was a BAD peanut-satay oatmeal porridge Andy made once. For dinner. We both could only manage a few bites, even though we really hate wasting food. This one though sounds much nicer!
See, even though you say it was terrible, that sounds amazing to me. I like savoury oatmeal and satay. How could that have been wrong?
You don’t need to apologise at ALL! I’m totally addicted to pumpkin and any squash even though it’s now spring here lol i still like the warm and comforting pumpkin ~ so this pumpkin overnight oats look and sound DELICIOUS!
I don’t hate you for falling into the orange vortex – it is more a case of not understanding American pumpkin (or overnight oats for that matter) – I have always enjoyed pumpkin all year round and feel a bit sorry for those who only have it in autumn – I have just finished a tin of pumpkin puree and still find the idea of tinned pumpkin odd – love our orange wedges
Do you enjoy pumpkin year-round in sweet things? For me, the main thing I have to get my head around is seeing pumpkin/squash as a “sweet” baking option, rather than a savoury soup or side.
I love pumpkin sweet or savoury – I think we had it more savoury when I was growing up but there was occasional pumpkin scones and teacake
I DON’T GET IT. Why is there pumpkin in EVERYTHING??
You have the authority to answer this now since you have crossed over. I expect answers.
Is it because their pumpkin is better than ours?? Or have we just not evolved past seeing pumpkin as something to be roasted or then just eaten in soup form.
TINNED pumpkin blows my mind. And then makes me jealous that I’m missing out on all these wonderful dishes. *off to make pumpkin pie*
Bit of both, I think, with a healthy dose of “cultural norms” built in (because, at heart, I’m still a sociologist). What we think of as pumpkin, they divide into pumpkin or winter squash, and for me it’s really the winter squash that are MIND-BOGGLING. Acorn squash, carnival squash, kabocha, and my current favourite sweet dumpling squash, they all have different, complex, intense, amazing flavours, which are so fun to experiment with. However, that doesn’t really touch on the reason why Americans/Canadians are obsessed with using pumpkin puree in baked and dessert goods, while we see it as more of a savoury thing. Lisa above mentioned that, throughout the intense long months of winter, squash is one of the only vegetables available, so historically it may be to do with making as many different kinds of dishes as you could with minimal available ingredients.
Hey, guess what? You just brought out my inner thinky-thinky nerd, when really you were just throwing off some casual comments. I’m sorry. But I do now have a new PhD topic, if I ever decide to go back…
xo
Do you think this would work with quinoa flakes?
I haven’t yet tried using quinoa in this cold, non-cooked way, so I can’t say definitively for sure! Quinoa works like oats when cooked on the stove, so I’d like to think it would work. Let me know if you try it!