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.
Vegan Pumpkin Mesquite Overnight Oats
- 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.