Let me let you in on a secret. I actually haven’t done any holiday baking yet. I made the Key Lime Meltaways last year for Christmas. It took me nearly a year to post all my cookies from my holiday baking escapades, and one vegan cookie that wasn’t worthy of being posted (no one liked it!).
While I am still plotting my attack of Middle Eastern-inspired cookies for this year (feel free to recommend your favourites!), my current decadence has been over breakfast. But this decadence is guilt-free.
Adapted from Oh She Glows, this is a version of overnight oats that I have been eating for breakfast some time now. The premise of overnight oats is that you mix rolled oats with milk overnight to create a creamy pudding of sorts. I also add in chia seeds, which are tasteless but feel like small tapioca pearls after they have absorbed the milk. Chia seeds are great because they are relatively low calorie while providing a good source of omega-3s, fiber, protein and other vitamins. After a few hours, the chia seeds plump up nicely and add body to these overnight oats.
In this version, the pudding is fortified with pumpkin puree, savoury spices (cinnamon, nutmeg and ginger) and the gingerbread taste comes from blackstrap molasses. Not to be confused with typical molasses (which is what typically goes into gingerbread cookies), blackstrap molasses are more bitter, as it is derived after the third extraction of sucrose. Therefore it is less sugary and more nutritious. It is a good source of calcium, iron, magnesium and potassium. Rolled oats, chia seeds, pumpkin, blackstrap molasses… all excellent foods and great together for a healthy breakfast treat.
Gingerbread Pumpkin Vegan Overnight Oats
1/3 cup regular rolled oats
1-2 tbsp chia seeds
1/2 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch sea salt
3/4 cup milk (or almond milk, etc)
1 tbsp blackstrap molasses
1/4 cup pumpkin puree
1/2 tbsp pure maple syrup, to taste
1/4 tsp vanilla extract
1. In a medium sized bowl mix the oats, chia seeds, ginger, cinnamon, nutmeg, and salt. Stir. Now add almond milk and whisk. Next add the molasses, pumpkin puree, maple syrup, and vanilla and whisk until fully mixed. Place in fridge for at least 1.5 hours or overnight.