Heavy cream would be especially good, and while using it as the main liquid wouldn’t help my expanding waistline, a nice drizzle never hurt anyone. Speaking of milk, I’ve used both oat milk and vanilla almond coconut milk with this recipe and had great results with each. Classic Pumpkin Pie Chef Hari Beavis claims her recipe for this Thanksgiving staple is 'fairly simple. After overnight refrigeration, the oatmeal comes out pretty thick, so if you like your oatmeal a little runnier than I recommend increasing the amount of milk. The recipe below makes enough Pumpkin Pie Overnight Oats for about 1 week, depending on your serving size. and I love that its a healthier alternative to what I usually find I dont have. This article from Food 52 is a good place to find ideas. You can tailor it to your preferences by switching up the milk (almond, coconut, oat, heavy cream, etc.) and playing with the ratio of milk to oats to change the consistency. Combine milk with an equal amount of rolled oats, add some dried fruit or nuts, add some flavoring agents (spices, coconut, vanilla, honey, citrus zest, etc.), stir it all together, refrigerate overnight, and you’re done. Overnight oats are nice because they are so versatile. Here, I’ve used some toasted pepitas, a drizzle of milk, and a pinch of cinnamon. To be honest, most mornings a topping (or garnish if you want to use the chef-y term) is beyond my pre-coffee capabilities and it tastes great without. Measure your ingredients, dump them in a bowl, stir it together, refrigerate, and breakfast is ready. It may not look pretty, but the beauty is in the ease. I combined cinnamon, nutmeg, and ginger to get the warm, spicy flavors that are so comforting in the fall.

I’ll be the first to admit it’s not the prettiest breakfast, but it’s nice and comforting (aka filling) and has plenty of fall flavor. Add date paste and maple syrup to a mixing bowl and stir delicately with a large whisk until well combined. Given the time of year, I decided to start with a base recipe and then add in some pumpkin and spices. They’re simple to put together, can be made in advance, are easy to transport, and have a balance of taste and nutrition. Overnight Oats seem to be having a moment (or maybe they’ve been in the spotlight for awhile and I just haven’t paid attention) and there’s good reason for it. So, instead of going to work hungry, I’ve realized I need to figure out a way to have a healthy breakfast to start my day. So, to keep it real, my pants are tight and it sucks. I learned the hard way that mindlessly grazing all morning then eating a huge lunch results in gaining a few pounds. Part of my job requires tasting what I’m cooking and when a dish tastes good, it’s hard to leave it at one bite. Putting it mildly, there is a lot of temptation. My work day starts early (7 am) and I am surrounded by food all day long. It just doesn’t work for me.īut, sometimes your pants get tight and you have to face reality. I’d much rather skip breakfast and just have coffee than try to choke down a greek yogurt or protein shake. Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). I’m a pancakes and bacon, biscuits and gravy, chocolate croissant and cinnamon roll type of girl. Leave to cool slightly on a wire rack and serve warm or at room temperature.I’m not the kind of girl that likes a healthy breakfast. Bake for 40-45 minutes, or until the filling has set and the crust is nicely browned.ħ.

Pour the filling into the prepared pie crust and smooth the filling out evenly with a spatula. Add all the ingredients together in a large bowl and mix until well combined.Ħ. While the crust is baking prepare the pie filling. Remove from the oven and leave to cool for about 5 minutes.ĥ. Bake for 10-15 minutes, or until the crust is just starting to brown. Pierce the base of the crust with a fork, every ½ inch or so to prevent the crust from rising up as it cooks.Ĥ. Place the mixture into a greased 9-inch pie pan and press the crust into the bottom and sides of the pie pan. Spread the love These Crumbl pumpkin pie cookies are a delicious and fun way to enjoy your favorite Thanksgiving season pie but in cookie form. Like a cake pop but for pumpkin pie So addictive, you might eat the entire plate by. Add the maple syrup, coconut oil and buckwheat flour and pulse until the mixture is well combined and comes together to form a crumble.ģ. 18 Calorie Pumpkin Pie Bites from Spoon University (18 calories per bite). Place the walnuts and pecan nuts in a food processor and process until coarsely ground.

Healthy foodie girl pumpkin pie