Pumpkin Pie Overnight Oats

I am filling in for a fellow dietitian while she’s on maternity leave on Tuesday’s at one of Boston’s teaching hospitals.  I love being back in the hospital setting BUT it has required that I set my alarm for a 4:30 wake up call, thankfully just one day a week!  Seriously, yikes! Guess what makes getting up at this ridiculously early time a little easier? Waking up to overnight oats.

I thought of making a gingerbread infused oats…Hmmmm….sounded pretty good and then decided Pumpkin Pie Oats sounded even better.

This is what I came up with:

I  made a mixture of steel cut oats, oatmeal and oat bran to make a nice hearty hot breakfast cereal blend.

I usually use organic oats and McCann’s steel cut oats…but Bob’s Red Mill products are equally great!

Adding oat bran adds a fiber boost to your breakfast cereal, so I always add a little to my hot cereal too!

Throw the mixture into your slow cooker prior to going to bed–I use a 1-1 [1/4] cup oat mixture to a 5 cup water ratio.

To jazz up my overnight oats, I added a mixture of spices and pumpkin.  Pumpkin is rich in fiber, potassium, vitamin A and even a little calcium too.

I kinda went a bit crazy with the spices, but, hey, that makes it more interesting!

A little of this and a little of that…top with cinnamon stick….

Add some water and cook overnight.

Wake up and you are ready to EAT!

Pumpkin Pie Overnight Oats

Makes 4-6 servings

½ cup steel cut oats

½ cup old fashioned oats

¼ cup oat bran

1 cup canned pumpkin

1/2 tsp ground ginger

½ tsp cinnamon

¼ tsp ground cloves

¼ tsp allspice

dash of nutmeg

cinnamon stick, if you have it

1 TB maple syrup or 1 TB maple sugar

5 cups water

Stir and cover.  Cook on low heat overnight.  Enjoy with a spoonful of Greek style vanilla yogurt and a few pecans or pumpkin seeds…or just as is. I like it with a dusting of brown sugar or maple sugar too, just a little  over the top for a hint of sweetness in every bite.

For those on the low FODMAP diet this recipe should be tried with caution as US pumpkin has not officially been tested yet.  “Pumpkin” can translate to many  different types of squash varieties) and US data varies so try this recipe with caution..It has  less than a 1/2 cup pumpkin per serving.  Perhaps try as a challenge.  Top with lactose free yogurt if desired although just a spoonful of Greek yogurt is low in lactose too.