|Pumpkin Gingersnap Overnight Oats|
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?