I don't know about where you are, but it still feels like summer in New York City. Even on my early morning runs, I still wear a tank top and shorts, and I am drenched in sweat at the end of my workout. This is really not a complaint, though, because I would be perfectly happy if the temperature was above 70 degrees every day (California, you still have a piece of my heart). But, this weather is making it difficult to get into that fall spirit that makes living in the Northeast so great!
Even though the temperature hasn't fully dropped yet, people are toting around their pumpkin spice lattes and pumpkin beers have hit the bars. I'm pretending that it's time for cozy sweaters and scarves, but end up sweating like crazy by the time I get to class after 20 minutes of walking in the sun.
Luckily, oatmeal is delicious in any temperature. It's a quick, filling, and highly nutritious breakfast (or lunch, or dinner), and is customizable to your tastes. Overnight oats, in particular, are great for warmer weather because they are just as delicious straight out of the fridge as they are heated up. Since I don't drink coffee, and don't particularly love beer, this is one way to get my pumpkin fix in the fall. This pumpkin recipe will trick your tastebuds into feeling like it's fall, but won't heat you up like a hot bowl straight off the stove or microwave. And, it takes less than 5 minutes to prepare the night before, so if you have a busy schedule (and don't we all?), you can just grab it and go the next morning! If you've never tried overnight oats, definitely give this recipe a whirl.
Even though the temperature hasn't fully dropped yet, people are toting around their pumpkin spice lattes and pumpkin beers have hit the bars. I'm pretending that it's time for cozy sweaters and scarves, but end up sweating like crazy by the time I get to class after 20 minutes of walking in the sun.
Luckily, oatmeal is delicious in any temperature. It's a quick, filling, and highly nutritious breakfast (or lunch, or dinner), and is customizable to your tastes. Overnight oats, in particular, are great for warmer weather because they are just as delicious straight out of the fridge as they are heated up. Since I don't drink coffee, and don't particularly love beer, this is one way to get my pumpkin fix in the fall. This pumpkin recipe will trick your tastebuds into feeling like it's fall, but won't heat you up like a hot bowl straight off the stove or microwave. And, it takes less than 5 minutes to prepare the night before, so if you have a busy schedule (and don't we all?), you can just grab it and go the next morning! If you've never tried overnight oats, definitely give this recipe a whirl.
Pumpkin Overnight Oats
(serves 1)
Ingredients:
1/2 cup dry old fashioned rolled oats
1 tbsp chia seeds
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup unsweetened almond milk
1/4 cup canned pumpkin (plain, not pumpkin pie mix)
a few tsp maple syrup (optional for a sweeter breakfast)
1/2 cup water
1 tbsp almond butter
1 medium banana
1. Combine oats, chia seeds, cinnamon, vanilla extract, almond milk, and water in jar or small container. Shake or stir to combine.
2. Add pumpkin and maple syrup (if using) and mix until combined throughout.
3. Give the jar a few more big shakes, and place in fridge overnight (or at least 2 hours)
4. The next morning, slice banana into microwave safe bowl and microwave for 1 minute to 1 minute 30 seconds (This "melts" the banana to give it a caramelized taste and brings out a lot of the sweetness). Stir banana into jar of oats. Top with drizzle of almond butter.
That's it! your overnight oats are ready to eat. If you prefer them hot, just transfer them to a microwave safe bowl and heat for a minute or two in the microwave.
Have you gotten into the fall spirit yet? Brought out your sweaters or gone apple picking?
(serves 1)
Ingredients:
1/2 cup dry old fashioned rolled oats
1 tbsp chia seeds
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup unsweetened almond milk
1/4 cup canned pumpkin (plain, not pumpkin pie mix)
a few tsp maple syrup (optional for a sweeter breakfast)
1/2 cup water
1 tbsp almond butter
1 medium banana
1. Combine oats, chia seeds, cinnamon, vanilla extract, almond milk, and water in jar or small container. Shake or stir to combine.
2. Add pumpkin and maple syrup (if using) and mix until combined throughout.
3. Give the jar a few more big shakes, and place in fridge overnight (or at least 2 hours)
4. The next morning, slice banana into microwave safe bowl and microwave for 1 minute to 1 minute 30 seconds (This "melts" the banana to give it a caramelized taste and brings out a lot of the sweetness). Stir banana into jar of oats. Top with drizzle of almond butter.
That's it! your overnight oats are ready to eat. If you prefer them hot, just transfer them to a microwave safe bowl and heat for a minute or two in the microwave.
Have you gotten into the fall spirit yet? Brought out your sweaters or gone apple picking?