One of the reasons that Australia is such a great place to live is the pumpkin culture. I don’t think I’ve ever been to a restaurant or coffee shop without a pumpkin salad option (other one is beetroot). It is all-year everyday vegetable – unlike in Europe where pumpkins are available for autumn only. Just saying, missing out… So this is me justifying my new spring favorite breakfast – pumpkin pie overnight oats (just kidding an hour will do)!
This is not only the most delicious thing ever but also now my everyday saver. I make a batch of this and have it a t work after my run or barre class (hence the ugly photos). Most convenient thing ever! I used to make oatmeal and have it with banana and PB – but as spring is coming this is more fresh but still as filling and delicious and creamy. Nothing like some slimy overnight chia puddings, yuk.
Btw, if you want to go crazy – add some sultanas and chopped walnuts as well as a small crated carrot – and you got yourself pumpkin pie – carrot cake hybrid oats.
Pumpkin Pie Overnight Oats
½ – 1 C butternut or kent pumpkin
1/3 C oats
1t tbs chia
¼ C oat mylk
(1 tbs vanilla protein)
½ tsp nutmeg
½ tsp gingerbread spice
½ tsp cinnamon
½ tsp turmeric
- Dry roast or steam pumpkin (25-30 minutes in 200 C will do for a half pumpkin as a whole – with peel on). Let cool and chop to pieces. You can do this when ever and use the pumpkin later (one should always have roasted pumpkin in fridge to add to salads, pasta sauces, pizza toppings, smoothie bowls or sandwiches).
- Blend pumpkin, banana and oat mylk until smooth (also the pumpkin peel, it’s good for you).
- Add rest of the ingredients in blender and pulse to mix everything.
- Potentially add a dash of more mylk if too sticky.
- Put in a container and let sit in fridge for at least an hour.
- Eat with vanilla coconut yogurt.
Camping food. Always a bit of a challenge. No fridge, no oven, in our case not even proper BBQ, just a gas heater. Breakfast is my favorite meal of the day and there is no way you see me eating a dry toast with vegemite or a bowl of cereal on a slow weekend morning.
On our most recent camping trip, I prepared my favorite Finnish winter warmer, the pimped up porridge! There are as many versions as there are days in a year. This one was filling and just enough sweet and crunchy and warming as a hug. It works well on cool winter mornings as well as on Autumn days camping on the ocean side. And most importantly, it is foolproof to make on the campsite.
Porridge (for two)
3/4 C oats
3 tbs of chia seeds
1 C of water
1 tsp cinnamon
1/2 tsp of cardamom
pinch of salt
1/4 C almond mylk
- Premake the dry mixture of oats, salt, cinnamon, cardamom and chia seeds. Store in a jar.
- In the campsite warm water in a pot. Add dry mix. Let cook for 5 minutes.
- Chop banana and apple. Add the fruit to the pot (save few pieces to garnish)
- Add a splash of almond mylk to the porridge. Let cook for another few minutes until plating it to bowls.
- Top the bowls with all the berries and fruit and a massive spoonful of almond butter (don’t opt it out!)
- Sprinkle pumpkin seeds and buckwheat on top.
- Enjoy with steaming mug of stovetop coffee.
So easy and yummy and affordable everyday brekky too! Oats are so good for you, they are gentle for tummy and as slow wholemeal carbs they give you just the right energy to start the day. They actually help with sleep too so this could be a light dinner too! Talking about cheap superfood.
I could write a few more camping recipes here, they are usually no-brainers, simple and wholesome. We often bring a selection of antipasto style food like dips, olives, nice bread and vegetables for lunch munchies and for nighttime I cook something warm. This time it was brown rice pasta with broccoli and homemade Spanish tomato sauce on the first night and Mushroom burgers on the second night. Everything just tastes so much better when it’s cooked outdoors!