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.
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Recipe: Pumpkin maple tofu

Gourds2015 | KaleAndAle

Gourds and squash from my CSA

Have you been consumed with pumpkin like me? You aren’t alone, In the last 30 years the amount of American farmland devoted to pumpkins has tripled according to NPR, and its often for decoration. Learn more in the short audio here:

If you follow this blog you know I tend to favor savory over sweet, so I have to be careful how and when I use pumpkin.

In an effort to balance savory and sweet while capturing autumn in an entree, I have come up with a recipe for marinated and breaded tofu featuring pumpkin, maple syrup and bourbon based off bourbon maple chicken wings.  The sauce is great so while I used it on tofu to make nuggets, I can see it being tasty on chicken, eggplant, portobellos, etc. And while I breaded mine (the inspiration recipe isn’t breaded), you don’t have to, I just love the texture and crunch.

This recipe works because the bourbon gives it a little kick while the maple syrup gives it a sweet gooeyness. The addition of pumpkin adds a little sweetness and fall depth, and rosemary keeps it more earthy. The longer you marinate, the deeper the marinade will sink into the tofu. I had mine with fried green tomatoes from my garden and a sweet-tart apple from my CSA for a great balance of flavors.

See the recipe below or view past pumpkin-flavored recipes I’ve made:

Maple pumpkin tofu | KaleAndAle

Maple pumpkin tofu with fried green tomatoes.


Maple pumpkin tofu | KaleAndAle
Pumpkin maple tofu
Print Recipe
A fall entrée that is sweet and savory with depth at the same time.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30+ minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30+ minutes
Maple pumpkin tofu | KaleAndAle
Pumpkin maple tofu
Print Recipe
A fall entrée that is sweet and savory with depth at the same time.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30+ minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30+ minutes
Ingredients
Servings: people
Instructions
  1. In a medium saucepan on medium heat, add the bourbon whisky, the maple syrup, pumpkin, rosemary, salt and pepper. Whisk to combine. Bring to a low simmer.
  2. Marinate tofu in sauce for at least 30 minutes, up to a few days.
  3. If coating, combine the panko and nutritional yeast in a bowl and dip the tofu pieces into it to coat.
  4. Roast the tofu at 350°F for 20 minutes, then turn over and roast them 10 minutes more, or until nicely browned.
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Pumpkin oatmeal cookies

Pumpkin cookies KaleAndAle.com

Pumpkin oatmeal cookies

Who else is with me right now and just can’t get enough pumpkin? I am craving it in every way. Beer (obvs), sweets I usually stay away from, coffee, carbs, you name it. I love this time of year for so many reasons, and pumpkin is a big part of my excitement. Now if the temperature would drop a little in South Florida so it would feel like fall, things would be great.

I love experimenting with adding pumpkin in different ways during this eight- to 10-week window where it’s not only accepted but encouraged and possibly even obligated to have pumpkin touch everything. Since I had some overripe bananas to use, I thought I would work them into a cookie. A natural, vegan, gluten free sweet treat is totally my kind of comfort food. And this recipe is a snap to make with just a few ingredients.

Pumpkin cookie ingredients KaleAndAle.com

Banana, pumpkin, oatmeal and cinnamon. That’s it!

Bananas and pumpkin is a lot of moisture, so I added some oats and cinnamon for flavor. Because of the moisture, it creates a soft cookie, almost breakfast cookie/bar like, but still sweet and satisfying. Add a handful of walnuts, and you have some great texture. If you prefer something a little sweeter, I think these pumpkin snickerdoodles with their cinnamon or pumpkin chocolate chip cookies would be perf.

What pumpkin foods are you eating now? I think I might need to make a parfait, so you might be seeing that in this spot soon!

Pumpkin oatmeal cookies

Makes about 8 cookies

Ingredients

  • 1 overripe banana
  • 1/2 cup pumpkin puree
  • 1 cup oats
  • 1 teaspoon cinnamon
  • Optional: A handful of chocolate chips or walnuts, maybe some shredded coconut

Directions

  1. Preheat the oven to 350°.
  2. In a large bowl, mash the banana.
  3. Mix in the rest of the ingredients until combined. If the mixture seems too wet, add some more oats. If it seems too dry, add more pumpkin or banana.
  4. Form the mix into eight cookies.
  5. Bake for 20 minutes. If the cookies are still sticky, bake for 5-10 more minutes.

Friday links

Very cool idea: 25 regional recipes for Thanksgiving. Broken down by region and side dish.

Five great vegetarian main-dish options for Thanksgiving.

Craving pumpkin flavors? (YES!) The marketing is working.

The science of cooking: Tips from America’s Test Kitchen. I love this PBS show, radio show and magazine.

Simple secrets to enjoy a lifetime of running. Sweet read.

And who can so no to a taco cannon? Nobody!

Have a great weekend!

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?