"Holy Pie!" Pumpkin Pie Oatmeal

This morning, as we were eating this, I meant to exclaim, “Holy crap, this really tastes like pumpkin pie!” but I accidentally said, “Holy pie!  Pumpkin pie!”.  True story.  It’s just that pie-y.
So let’s all rejoice and eat pumpkin with every meal for as long as autumn lasts.

Serves 3-4

2 cups soy milk (or water, but it’ll be less creamy)
3/4 cup pumpkin purée
2 cups rolled oats
2 tbsp brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves

In a medium saucepan, heat the soy milk and pumpkin over medium-high heat.  Stir the pumpkin to dissolve. Once bubbles are just forming on the surface, add the oats, lower the heat and cook for 5 minutes, or until liquid is mostly absorbed.  Remove from heat and add the sugar, salt and spices.  Serve with a drizzle of maple syrup or a few walnut pieces if desired.

– Crystal

Overnight Oats

My new “thing” for breakfast is this overnight oat recipe.  I had tried a few different recipes which had different ratios, no yogurt, less yogurt, no chia, etc., and not loved them.  This one to me is perfect and keeps me going until lunchtime and beyond.

The recipe:

  • Equal parts old-fashioned oats, non-dairy milk, and non-dairy yogurt (I quite like Amande vanilla in this context) — I generally go for 1/3 cup each
  • ~1/2 tbsp chia seeds (optional, but it adds nutrition and a really nice texture)
  • A dash of cinnamon and a tiny dash of salt

At night before bed, get your bowl ready.  Mix it all up, pop it in the fridge, and in the morning you’ve got creamy, fluffy oatmeal that’s nice and cool, which is so nice in the summer.

It does well topped with some granola or a bit of crunchy cereal for a contrast of textures, and I always put a scoop of peanut butter (or any nut butter!  Healthy fats!) and usually a 1/2 a banana or some strawberries.  Local strawberries are amazing right now, like little juicy pieces of candy, so I’ve been loading up on those.

After a breakfast like that, you’ll be able to go forth and conquer pretty much anything.  Paired with the beet/apple/cucumber/grapefruit juice here, I am practically able to leap tall buildings and save babies from burning houses.

– Crystal

Gingerbread Oatmeal

I love the flavour of gingerbread cookies; so warming and comforting.  It translates nicely to a big, warm bowl of oats.  I use my typical method for cooking oats quickly here; what I typically do on a workday morning.  Stovetop method would work as well if you’ve got more time.  I add chia seeds to my oats because I love the texture it provides, plus it’s high in a bunch of good stuff.

Gingerbread Oatmeal

1/2 cup old-fashioned rolled oats
2 tsp chia seeds
Enough water or non-dairy milk to cover oats
1 tsp molasses
1 tsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of ground cloves
Pinch of nutmeg
Pinch of salt

Place oats and chia seeds in a bowl and add enough liquid to saturate and cover.  Let stand for 5 minutes.  Pop in microwave on high for 2 minutes or until oats are tender and have absorbed most of the liquid.  Add molasses, brown sugar and salt and mix.  Add spices and mix some more.  Eat and feel comforted and warm.

– Crystal

Oatmeal, Three Ways

I used to think of oatmeal as only being that flavoured stuff in the packets that you pour hot water over.  No more!  Oatmeal is so easy to make, there’s no need for the packaged stuff.  Oatmeal…three ways!
“Simple, Quick Countertop Oatmeal” with peanut butter, coconut shreds, goji berries, hemp seeds, banana and maple syrup

Simple, Quick Countertop Oatmeal

1/3 cup old fashioned oats
1 tbsp chia seeds (they give a really nice fluffy, chewy texture and add nutrition)
Non-dairy milk to cover mixture
As many mix-ins* as you like
Combine oats and chia seeds in your bowl, and pour on enough milk to cover mixture and allow for the oats and chia to soak up some milk.  Let sit for 5-10 minutes.  Microwave for 2 minutes on high, stir, and add in mix-ins.

Simple Stovetop Oatmeal

1/3 cup old fashioned oats
1/3 cup non-dairy milk (soy, almond or rice are best)
1/3 cup water
1/2 a banana, sliced thinly
1 tbsp chia seeds 
Pinch of salt
As many mix-ins* as you like

Combine oats, water and milk in a sauce pan over medium-high heat.  Add sliced banana.  Once it begins to bubble, vigorously stir to whip the banana in.  It will pretty well disappear into the mixture.  It will take approximately 5 minutes for all the liquid to be absorbed.  Pour into bowl and top with your mix-ins.

Overnight Oatmeal – no cooking required

Equal parts old fashioned oats, non-dairy milk and non-dairy yogurt (anywhere between 1/3 and 1/2 cup)
Any mix-ins* you like, added in with your oats (except things that are crunchy – add those in the next morning so they don’t get soggy)

Stir together your oats, milk and yogurt, put in your mix-ins, cover and put in the fridge.  That’s it!  The next morning, your oats will have soaked up all the liquid and will be good to eat.

* The options are really endless.  Some ideas for mix-ins to get you started:  peanut butter, coconut shreds, hemp seeds, fresh berries, dried berries, chocolate chips, almond butter, banana, apple, peach slices, figs, walnuts, almonds, cinnamon, nutmeg, cocoa powder, sunflower seeds, pumpkin seeds, crumbled graham crackers, granola, crumbled up muffin bits, cookie bits, maple syrup, jam, dried apricots, canned pumpkin with pumpkin pie spices, apple butter, non-dairy yogurt, raisins…

– Crystal