Pumpkinfest 2010 continues with a fall-riffic riff on my favorite on-the-go breakfast. On days I take myself downtown to work in the office, I tote along a container of overnight oats (it could also be considered muesli).
I usually use plain yogurt as my main wet ingredient, but I wasn’t sure how it would play with pumpkin, so I went with almond milk instead.
Please take note of the jar. We have a bazillion canning jars of all sizes in the house, since we (well, mostly Jeff) can something each year (our basement is filled with blackberry jam, cucumber pickles and pickled green beans at the moment), and with the reusable plastic lids that you can pick up wherever canning jars are sold, these jars are fantastic for storing leftovers in the fridge or for packing to-go meals. Inexpensive, too.
Pumpkin Overnight Oats
1/2 cup raw oatmeal (regular or thick cut work best)
3/4 cup almond milk (or other milk of choice)
1/3 cup canned pumpkin (or more or less to taste)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
Pinch of ginger
1 scoop vanilla whey protein powder
Raisins and/or dried cranberries to taste (I used about 1/4 cup total)
Pecans or other nuts (about 1/4 cup)
Place all ingredients except nuts in bowl or to-go container, stir well to combine. Scatter nuts on top. Refrigerate overnight. Eat and enjoy!