Wednesday, October 3, 2012

Overnight Oats with Pumpkin Butter

Mmmmm....Pumpkin!! My favorite fall treat!
 

In an effort to switch over from cold smoothies to a more warm and fall type breakfast I decided to give overnight oats a try.  I have eaten oatmeal in the past, it is usually my go to pre long run meal but it has always been from the instant packets.

I know that overnight oats are popular in the summer as a cold breakfast but I don't think I can eat oatmeal cold.  I can barely eat oatmeal warm with some brown sugar or other toppings.  Since my schedule is busy and doesn't allow for a long breakfast making process in the mornings, the overnight oats seemed like a good choice and I would just warm them up in the microwave.

Monday night I prepared the oats with almond milk and old fashioned oats and then set them in the fridge to marinate overnight!  In the morning I was in a slight rush so I just grabbed the jar and headed into work.  They actually turned out delicious and so I made this again this morning.  The thing that makes the oats so good is the pumpkin butter I made over the weekend.  It is just so delicious mixed in with the milk and oats. Plus when I heat up the jar, everything just mixes together perfectly and tastes oh so good!
 Overnight Oats with Pumpkin Butter
1/2 cup almond milk (or any milk you prefer)
1/2 cup old fashioned oats (or rolled oats)
1 tbsp pumpkin butter
1 tsp vanilla  extract (optional)

Toppings - fruit, cinnamon and more pumpkin butter!


 Combine oats and milk into a mason jar (or dish with a lid).  Stir ingredients, then add in pumpkin butter (Stir again if desired, or let pumpkin butter sit on top for the next morning when you heat it up!)  Place in refrigerator and let sit over night.  In the morning, take out jar and let sit on counter for a while then heat in microwave for about a minute. Add toppings if desired and ENJOY!  (Recipe adapted from Skinny Taste)


Pumpkin Butter
1 can (29 ounces) pumpkin puree (not pumpkin pie filling)
2 tsp vanilla extract
1 cup packed brown sugar
3/4 cup apple cider
2 tsp cinnamon
1-2 tsp pumpkin pie spice (optional - I did not include)


Combine pumpkin, vanilla, sugar, apple cider, and spices together in saucepan, stir well and bring mixture to a boil.  Be careful because this mixture kind of acts like marinara sauce when boiled and will pop all over.  Reduce heat and let simmer for 30 minutes (can go shorter or longer depending on how thick or thin you like). Add more spices to taste.  Let cool, then pour into a container and store in the fridge. (Recipe taken from Skinny Taste)

 If anything YOU have to make this PUMPKIN butter.  Best thing ever.  I have been not only enjoying it in my oatmeal but on toast and muffins and basically anything!  It is just so good and it is especially delicious on a warm muffin or toast.  So good.




8 comments:

Rena said...

This is definitely going on my shopping list. It looks/sounds so good. I can't wait to try it. Thanks for sharing!

Kelly @ Running Kellometers said...

OMGGGG This looks soooooo good! I think I know what I'm having for breakfast tomorrow.... Thanks for the suggestion!!! :)

realinto said...

It took me a long time to like oatmeal. I'm still not crazy abou the texture but I endure. I haven't tried overnight oats yet but it is on my to do. Someone suggsted an almost empty pb jar and that seems like a good idea. Will bookmark your recipe too so when I get the courage to try I can give it a go.

Lisa said...

Um, this sounds delicious! And that pumpkin butter sounds much easier to make than I'd imagine! I have to try this! Thanks for the tip!

Running Junkie said...

It's that easy?? Why am I always buying it for $5 a jar! LOL.

Elizabeth said...

I'm so trying that!

Vanessa @ Gourmet Runner said...

That pumpkin butter sounds fantastic. I'm definitely going to try to make that!

Laura said...

Mmm, I definitely want to try that pumpkin butter recipe! My current fall favorite is Trader Joe's Fig Butter - especially when spread on pumpkin bread :)