When I was younger, I wasn’t a huge pumpkin fan. Of course I loved a slice or two at Thanksgiving piled high with whipped cream (my aunt was known for hand-whipping it herself because she couldn’t stand the canned version), but I didn’t consider it one of those ingredients I needed weekly. I’m not quite sure I even knew the difference between delicata, acorn and butternut squash or that pumpkin was apart of their family. Since coming to college and exploring this vegetable during the holidays a little bit more, I’ve become down right infatuated. Each October-November, I end up making pumpkin pancakes, oatmeal, muffins… you name it, I’m “pinning it for later” and eating it shortly thereafter.
Since I am traveling to Kansas this weekend (currently writing this from the airplane), I figured a pumpkin-based post was in order for the plethora of squash I’m about to consume this weekend. Last fall when I visited my mom around the same time, she had a row of about fifteen butternut squash lining a bench in her dining room. That’s what happens when you have a garden in the middle of nowhere Kansas (what I like to refer to it as) – vegetables to last you a lifetime. Living in the city doesn’t give me these options, therefore, I’ll be easing into this season we all know and love with the canned version of pumpkin, thrown into a mason jar and served up for breakfast. A recipe you can pull together in less than ten minutes at night in order to grab and go for the morning.
This recipe is not only requires no fruit prepping but tastes and smells surprisingly like the real pumpkin pie your grandma bakes for the holidays. I don’t know about you but I’d much rather eat my dessert for breakfast, especially if it’s layered In a mason jar, all photogenic and stuff. Who doesn’t love pretty desserts?
- ½ cup steel cut oats
- ½ cup unsweetened almond milk
- 1 tbsp chia seeds
- ½ cup 100% pure pumpkin puree
- 2 tsp pumpkin pie spice (Trader Joe's)
- ⅓ cup Siggi's Dairy plain or vanilla yogurt
- ¼ cup Purely Elizabeth Pumpkin Fig or Original granola
- ¼ crushed pecans
- Begin by measuring ¼ cup oats out into a mason jar, followed by ¼ cup almond milk and 1 tbsp chia seeds. Mix with a spoon.
- Follow by half of your pumpkin puree, pumpkin spice and yogurt.
- Repeat the oat layer (the ¼ cup), followed by the other ¼ cup of almond milk (this time without chia seeds). Do the same with your pumpkin layer.
- Lastly, add your pecans and granola for a final touch.
- Place in refrigerator overnight (or for at least 3 hours to soak), take out in the morning and enjoy!
While making this recipe, I originally wanted to include banana or apple. Some type of fruit to compliment the savory components of the pumpkin and oatmeal. Realizing I didn’t have either of those options and the only fruit hidden in my kitchen were berries… I knew I had to go fruit-less for these oats. Thankfully, this turned out to be my favorite overnight oats recipe to date. The creaminess of the Siggi’s Dairy yogurt added that whipped cream aspect to the pumpkin, as the oats and pecans lend way to the crust portion of this pumpkin pie in a jar. Healthy twists on holiday classics – just what I love.
I’ve never been a huge pecan pie kinda girl but I can’t see myself using any other nut with this recipe. Pecans remind me of the pecan pies and bars I always see at family parties and pass by, thinking who even likes this stuff? My mom always has some readily on hand for my step-dad too and now I can clearly see why. They’re freakin’ delicious!
This is the best bite-sized treat to enjoy with a homemade pumpkin spice latte like I did (coffee blended with a scoop of pumpkin puree and milk) or some hot tea, cozied up in a blanket, right before heading out the door. You’ll be wanting it day after day these next two months!
What are your favorite pumpkin or squash involved recipes? Dessert or entree?
*All products used in this post are products I truly love and care to represent. I was not compensated for this post and all opinions are my own.*