Tag: pumpkin butter

Skinny Pumpkin Overnight Oats in a Jar

Pumpkin spiced overnight oats with pumpkin butter, banana, chia and spice in a jar (no cooking required!) I know what I’ll be eating for breakfast every morning for the next few weeks.

I’ve been eating overnight oats in a jar^[1] all summer, it’s perfect to make the night before and eat on a busy weekday or even to bring to work. A few weeks ago someone emailed me about making a pumpkin version which I thought would be perfect for the Fall.

This weekend I whipped up a half batch up pumpkin butter^[2] (aka- pumpkin heaven on a spoon) and I stirred it into my oats along with chia, bananas and pepitas (pumpkin seeds) and it was delightful! If you like your oats a little sweeter, you add a few drops of stevia, honey or maple, but for me it was just right.

Pumpkin season’s back which prompted me to create a Pinterest board called Pumpkin Madness^[3] for all my pumpkin recipes. If you’re pumpkin obsessed, you’ll want to follow this board^[4]! I also have them all in the recipe index, which you can see here^[5].

Skinny Pumpkin Overnight Oats in a Jar

Servings: 1 • Serving Size: 1 jar • Old Points: 5 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carbs: 34 g • Fiber: 7 g • Protein: 8 g • Sugar: 12 g
Sodium: 139 mg

Ingredients:

1/4 cup quick oats*
1/2 cup unsweetened almond milk
2 tbsp pumpkin butter^[6]
1 tsp chia seeds
pinch cinnamon
pinch pumpkin pie spice
1/4 sliced banana (freeze the rest for smoothies)

topping:

1/4 cup unsweetened almond milk
pinch cinnamon
pinch pumpkin pie spice
1 tbsp raw hulled pepitas (or any nut)

Directions:

Combine the oats and 1/2 cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Add banana, cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish). Stir in the remaining milk, sprinkle with a little cinnamon and pumpkin spice and top with pepitas. Enjoy!

*For gluten-free be sure to use gluten free oats.

References

^{^} overnight oats in a jar (www.gordon-ramsay-recipe.com)
^{^} pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} Pumpkin Madness (pinterest.com)
^{^} board (pinterest.com)
^{^} which you can see here (www.gordon-ramsay-recipe.com)
^{^} pumpkin butter (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/tag/overnight

Pumpkin Spiced Oatmeal

A warm, creamy bowl of pumpkin spiced oatmeal is a great way to start your morning! High in fiber and heart healthy whole grains, this breakfast will fill you up and keep you satisfied until lunch.

I love the convenience of overnight oats in a jar^[1], but today I was craving a warm bowl of oatmeal just like Mom used to make. She made the best oatmeal when I was a kid, it was so creamy (made with whole milk) and she always cooked it with cinnamon sticks.

I tried to replicate the creaminess using a blend of almond milk and water to keep it light and the results were wonderful. Topped it with homemade pumpkin butter^[2], skinny pumpkin granola^[3] and a pinch more cinnamon and pumpkin pie spice… heavenly!

If you’ve made pumpkin granola, it’s the perfect topping to add a little crunch. If not, you can top it with a few dried cranberries and chopped pecans or pepitas. Enjoy!

Pumpkin Spiced Oatmeal
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts
Calories: 216 • Fat: 6 g • Carb: 38 g • Fiber: 6 g • Protein: 6.5 g
• Sugar: 6.5 g
Sodium: 106 mg

Ingredients:

1/2 cup uncooked oats (us GF oats of gluten-free)
1/2 cup unsweetened almond milk
1/2 cup water
pinch of pumpkin pie spice
pinch of cinnamon

For topping:

Directions:

Cook oatmeal in almond milk and water along with cinnamon (you can add a cinnamon stick too) and pumpkin spice according to package directions.

Pour cooked oatmeal in a bowl and top with homemade pumpkin butter^[4], skinny pumpkin granola^[5], cinnamon and pumpkin pie spice. Enjoy!

References

^{^} overnight oats in a jar (www.gordon-ramsay-recipe.com)
^{^} pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} skinny pumpkin granola (www.gordon-ramsay-recipe.com)
^{^} homemade pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} skinny pumpkin granola (www.gordon-ramsay-recipe.com)

Incoming search terms:

Skinny Pumpkin Granola

Making your own granola is easier than you think, and the beauty of doing it yourself is you can customize it to suit your taste and it’s6 so much cheaper than buying it in the store.

Since pumpkin is so popular this time of year, I thought it would be fun to make a pumpkin version using oats, quinoa, maple, pumpkin spice, cinnamon, pecans, pepitas and dried cranberries.

Granola is great to eat alone as a snack, or over yogurt, but my favorite way to eat granola is with some fresh fruit and almond milk; it’s one of my favorite quick breakfasts.

I paired this with some fresh chopped apples and pears, if you have some pumpkin butter^[1], you can even stir some in… yum! (FYI, the cute spoon is from For Such A Time Designs^[2])

The trick to keeping a bowl of granola cereal light is the ratio of fruit, milk and granola. First I fill my bowl with fresh fruit, then top it with 1/3 cup of granola and then some unsweetened almond milk. It’s a great way to get your serving of fresh fruit and has lots of fiber to keep you feeling full longer. I’ve included the nutritional info both ways, for your convenience.

Easy Pumpkin Spice Granola
gordon-ramsay-recipe.com
Servings: 11 • Serving Size: 1/3 cup • Old Points: 2 pts • Points+: 4 pts
Calories: 133 • Fat: 4.5 g • Carbs: 21.5 g • Fiber: 3 g • Protein: 3 g • Sugar: 8 g
Sodium: 10 (without salt)

Bowl of Cereal (1/3 cup granola, 1/3 cup unsweetened almond milk, 1/2 cup apples)
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 bowl • Old Points: 3 pts • Points+: 5 pts
Calories: 183 • Fat: 6 g • Carbs: 32 g • Fiber: 5 g • Protein: 3 g • Sugar: 14.5 g
Sodium: 69 (without salt)

Ingredients:

1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
1 1/2 cups rolled oats*
1/4 cup ground flaxseeds
1/4 cup pepitas (or other seed)
1/4 cup chopped pecans
1/2 cup dried cranberries
1/4 cup real maple syrup (or honey)
1/4 cup pumpkin puree
1 tsp oil (coconut or canola)
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
pinch kosher salt
1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F.

Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

*Use gluten free oats for gluten allergies.

References

^{^} pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} For Such A Time Designs (www.etsy.com)