Pumpkin Spice Overnight Oats

Easy pumpkin spice overnight oats recipe

Easy pumpkin spice overnight oats recipe

Pumpkin spice overnight oats combine the popular flavor of the fall season with a quick, simple, filling and nourishing breakfast in this recipe. With five ingredients, all you do is mix and let the flavors set and meld. It’s served cold, but it can be room temperature or you could warm it in the microwave slightly.

I used pumpkin spice creamer in this recipe, but you can substitute with any liquid of that flavor, including this recipe for pumpkin spice simple syrup.

What is your favorite way to enjoy pumpkin spice?

RELATED: Get more pumpkin recipes.

Easy pumpkin spice overnight oats recipe
Pumpkin Spice Overnight oats
Print Recipe
This simple breakfast is made ahead the night before, and combines the flavor of the autumn season.
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Easy pumpkin spice overnight oats recipe
Pumpkin Spice Overnight oats
Print Recipe
This simple breakfast is made ahead the night before, and combines the flavor of the autumn season.
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
1 person 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Ingredients
Servings: person
Instructions
  1. Combine all ingredients, stir and let set overnight.
Share this Recipe
Powered byWP Ultimate Recipe

HOPtoberfest: New Twin Cities Autumn Craft Beers

The leaves are falling, the days are getting shorter, there is a crispness in the air. The lighter, sessionable, citrusy beers are making way for more malty, caramel and darker beers to help us stay warm. I love fall for many reasons, and the Oktoberfest beers are one reason. At HOPtoberfest at the Cub Stillwater Wine and Spirit shop last week, I sampled local craft beer and met the brewers from Rush River, Lift Bridge, Summit, Bad Weather and Fulton breweries.

HOPtoberfest Cub Stillwater | Kale and Ale

The scene at HOPtoberfest at Cub in Stillwater.

It was fun to talk in an intimate setting to the brewers and those on the front lines in the shops, about their beers and thoughts on beer. And it was fun to talk with others there about what they liked, why and what brought them out. It was a diverse crowd. I love beer tastings, because I’m a lot more likely to try a few ounces of a style of beer I would never order a pint of. Case in point: My favorite non-hoppy beer was Lift Bridge Fireside Flannel Brown Ale (a rebranding of the Chestnut brown ale) with coffee, chocolate and just the right amount of cinnamon.

HOPtoberfest Rush River | Kale and Ale

Rush River with it’s Wet Hop Minion IPA growler.

I also finally tried Fulton’s Hopstar, and learned that shortly there will be a hopped up version of it, Specter NE IPA. I can’t wait to try that. While Summit brought it’s 25th version of the Unchained series, the brewer for 26 was there talking about it. West of Seventh will be a Belgian dark ale available later this month. How perfect will that be for winter? Bad Weather brought it’s Earl Gray beer, Tippin It Down. The Earl Gray is noticeable, but not intrusive, as it lends a great balance to the beer. Rush River threw a happily surprising curve by bringing a growler of it’s wet-hopped beer, Minion IPA with wet hops. What a treat, I’m glad I could experience that, since I don’t see myself getting to the taproom during the wet-hopped beer timeframe.

What seasonal local beers are you now drinking or looking forward to? Do you plan to try any of the above beers?

Savory autumn squash rolls

Savory autumn squash rolls KaleAndAle.com

Savory autumn squash rolls

When my CSA returned last week, I was so excited I roasted some of the veggies right after washing them!

One of the items was a small butternut squash. Because it was small, I roasted it whole, but if you are strong you can cut it in half, sprinkle on salt and pepper, olive oil and even a garlic as it’s roasting. Since it was whole when I roasted it, I cut it open and scraped out the filling. Left with a pile of bright orange mashed goodness, I decided to use it one of my favorite ways: I stuffed it in crescent rolls. The richness of the squash would go great with the buttery rolls, providing an easy-to-eat side dish.

Because I roasted the squash whole, it didn’t have seasonings, so I added them now,  before stuffing the rolls. And I added a deep, rich smoked Gouda to up the creamy, rich depth of this dish. So simple yet such a perfect example of autumn in a nice hand-held size.

Squash rolls KaleAndAle.com

Filling and rolling

Savory autumn squash rolls

Makes 8 rolls

Ingredients

  • I package refrigerated crescent rolls
  • 4 thick slices smoked Gouda
  • Roasted filling of one small butternut squash
  • 1 garlic clove, minced
  • 1 teaspoon spices (I used thyme because I had it on hand, but sage would be wonderful for this)
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°.
  2. Roll out rolls on a baking sheet. Spread each roll slightly so it’s stretched.
  3. Cut each cheese slice in half. Place each half toward the base of the roll.
  4. Stir together the butternut squash filling, garlic, spices, salt and pepper. Put one round tablespoon of filling on top of each cheese slice.
  5. Fold the rolls so the pointed end comes to the base and the base sides fold up, pinching all sides so they are closed.
  6. Bake for 12-15 minutes, until golden brown.

Start with canned pumpkin puree

image

Since the weather finally turned cooler in South Florida and today is Halloween, I decided to open a can of pumpkin puree and make something.

With one can of pumpkin puree I got two different quick and easy snacks, so I was pleased.

I made pumpkin muffins with common ingredients found in the pantry. I’ve made these and love them, though they call for a lot of sugar, so they aren’t the healthiest, I’m sure. It’s like a pumpkin pie muffin, with little time and effort. To cut down on sweetness, I didn’t add the cinnamon-sugar topping and it wasn’t lacking those flavors.

The other snack is pumpkin spice energy bites. Since I’m getting back into a more scheduled running routine, I knew the moisture and flavor of pumpkin would be perfect for energy bites. And one bite and I know why they are called pumpkin spice. Wow, they are full of the warm spices in the bites.

Do you have a quick and easy pumpkin recipe?

Pumking: Best pumpkin beer ever?

I’m a fan of beer, and fall seasonals are my favorite type. I’m always eager to try a new autumn or pumpkin beer, and Southern Tier Pumking was at the top of my to-try list.

Southern Tier is based in Lakewood, New York, the “Southern Tier” of the state and started in late 2002. The brewery has a large variety of seasonal and year-round offerings, and they are one of the few breweries that I’m consistently pleased with no matter the type of beer. The hand-crafted ales are now available in more than half of the United States and other parts of the world, so if you find one of their beers that sounds interesting, I suggest you give them a try.

Southern Tier’s description of the beer:

Pumking is an ode to Púca, a creature of Celtic folklore, who is both feared and respected by those who believe in it. Púca is said to waylay travelers throughout the night, tossing them on its back, and providing them the ride of their lives, from which they return forever changed! Brewed in the spirit of All Hallows Eve, a time of year when spirits can make contact with the physical world and when magic is most potent. Pour Pumking into a goblet and allow it’s alluring spirit to overflow. As spicy aromas present themselves, let its deep copper color entrance you as your journey into this mystical brew has just begun. As the first drops touch your tongue a magical spell will bewitch your taste buds making it difficult to escape. This beer is brewed with pagan spirit yet should be enjoyed responsibly.

The beer poured a nice copper color with little head. I find most pumpkin beers either try to overcompensate and are too cinnamon or sweet or are too faint to taste. Pumking is the right balance of pumpkin pie, caramel, vanilla and beer, not too sweet or strong on the spices, not too weak in flavor. Bill and I shared a 22 oz. bottle, and I was definitely left wanting more, which doesn’t often happen with sweet or fruit beers. This really might be my favorite pumpkin beer I’ve had.

What is your favorite pumpkin or fall seasonal beer? I’m always looking for new fall beers to try. If you have had Pumking, how does it compare?