Easy Pumpkin Gingersnap Overnight Oats

Fall is here and with all its beauty and cool temps comes a busy season for many families and a steady ramp up to the holidays. While it is sometimes tempting to skip breakfast, it is always best to fuel up with something healthy. Healthy doesn’t have to equate complicated. Check out this simple and quick recipe for Pumpkin Gingersnap Overnight Oats originally posted by our favorite food blogger, Laura Lea Goldberg, on her blog. Let us know if you make these for your family. They are the perfect start to a fall morning!

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I’m really not sure this recipe needs an introduction. The weather is cooling, leaves are gold-orange-reddening, and it’s officially time for all things Autumn! Pumpkin, apples, warm spices, warmer beverages, and root veggies galore…I love it all. As an October baby, my heart experiences a particular flutter as we transition to fall (any other Libras?!), and I truly cannot imagine a world without seasons.

With my cookbook testing still in full-force, I’ve been loving make-ahead breakfasts, so I decided to infuse my typical overnight oats with pumpkin puree, cinnamon, ginger, nutmeg and a special ingredient: molasses!

Often forgotten about in today’s culinary world, molasses is actually a wonderful and nutrient-dense food.

Created as a byproduct of the refined-sugar making process, molasses “catches” all of the discarded minerals, such as calcium, magnesium, chromium and potassium and iron. It also has a lower glycemic load than most sugars, making it a better choice for blood sugar regulation.

I think molasses is a perfect Autumnal ingredient, with its rich spicy, caramel-infused flavor, so I decided to add it to my overnight oats. The result? A glorious hybrid of my Pumpkin Spice Loaf and Gingersnap Cookies, but in breakfast form!

Almond butter, yogurt and coconut milk all contribute to the creaminess and healthfulness of this satiating meal. I’ve been making a batch of these overnight oats every week to enjoy on particularly busy mornings, and I eagerly anticipate them each night! Even though this is technically a cold recipe, the ingredients are warming, and my body doesn’t experience them the way it would a green smoothie. However, you can let them sit out 15-20 minutes before enjoying, or even pour them into a sauce pot to heat lightly.

I hope you help me welcome the best season of the year with this nutritious but indulgent recipe. And please let me know: what Fall recipes would you like to see here?

pumpkin-gingersnap-oats

Easy Pumpkin Gingersnap Overnight Oats

TOTAL TIME :490 MINUTES

3-4 SERVINGS

INGREDIENTS
3/4 cup rolled oats (look for certified GF if needed)1 cup canned full fat coconut milk1/2 cup plain yogurt1/4 cup water1/2 cup canned pumpkin puree2 tablespoons maple syrup (plus more to taste)1 tablespoon molasses2 tablespoons unsalted, unsweetened almond butter1 teaspoon cinnamon1/4 teaspoon ground ginger1/8 teaspoon nutmeg1/4 teaspoon sea salt1/4 cup chia seeds

DIRECTIONS
In a large mixing bowl, whisk together everything except chia seeds. Stir in chia seeds. Taste for sweetness and add accordingly. Pour approximately 3/4 cup mixture into 4 bowls or jars, or 1 cup into 3 bowls or jars. Cover and refrigerate 8 hours, or overnight. Enjoy with toppings of choice: granola, toasted coconut flakes, extra almond butter, maple syrup or yogurt, chopped apples, bananas or pears

If you’re deciding between 3 or 4 servings, note that 4 servings are 361 cals each and 3 servings are 481 cals each. I personally make 3 servings and it keeps me full until lunch. The 4-serving portions leave me needing a mid-morning snack. 361 calories for 3 servings

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