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  1. Chef Amber Shea

    I love everything about this! Coconut flour + mesquite was a genius move. 😉

  2. leaf (the indolent cook)

    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! 😉

  3. Emma

    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!

  4. Hannah

    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

  5. Vien

    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……

  6. veganlisa

    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.

  7. Kari @ bite-sized thoughts

    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.

  8. Louise

    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.

  9. Heidi - Apples Under My Bed

    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

  10. Sarah B @ Bake + Bike

    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.

  11. Heather @ Sweetly Raw

    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?!

  12. Lou

    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 🙂

  13. Catherine

    Oh Hannah I forgive you and how! I made pumpkin risotto last night and it was heaven xxx

  14. Kath Lockett

    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?

  15. Jac

    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 🙁

  16. Hotly Spiced

    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

  17. Lorraine @ Not Quite Nigella

    My dear girl, you’ll have to do a lot worse to have us hating you! 🙂

  18. Choc Chip Uru

    Haha I forgive you my friend, but just because this recipe looks unnervingly delicious 😉

    Choc Chip Uru

  19. Hannah@MissMarsMade

    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.

  20. Gabby @ the veggie nook

    I love your take on pumpkin! I knew you’d cross over to the dark side 😉

  21. Ali

    Haha! I do remember pumpkin and squash overload in Canada last year!

  22. Theresa

    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!

  23. Daisy@Nevertoosweet

    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!

  24. JohannaGGG

    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

  25. Sig

    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*

  26. zosia

    Do you think this would work with quinoa flakes?